This vegan chickpea curry features a tomato coconut sauce, pan-seared cabbage, and a whole lot of flavor. Ready in just over 30 minutes, this is a fantastic balanced weeknight meal!
This vegan chickpea curry is warming, cozy, rich, and draws from both Indian and Thai cuisines. I had a lot of trouble naming this recipe because it is simply a fusion of many of my favorite types of meals, but in the end it feels most like a tomato chickpea curry.
The aromatic red curry paste and coconut milk in these curry chickpeas remind me of red curry noodles and my Instant Pot chickpea curry, while the combination of spices and tomatoes reminds me of butter chicken (or butter chickpeas), as well as the convenience of peanut chickpeas.
Either way, you are in for a treat! The chickpeas are simmered in the tomato-ginger-coconut sauce and then paired with zesty pan-fried cabbage and rice for a satisfying, colorful, and nourishing meal.
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Why this recipe works
- Balanced flavors: Acidic tomatoes are balanced out by creamy coconut milk, while rice vinegar provides zest, and fresh ginger and garlic add depth. There are lots of fantastic flavors going on here!
- Budget-friendly nutrition: This recipe relies on inexpensive pantry staples like rice, chickpeas, and red cabbage. The result is a balanced vegan recipe featuring a combination of protein, carbohydrates, fiber, and healthy fats.
- Comes together quickly: Minimal prep time is required to make this vegan chickpea curry. While the chickpeas simmer, the cabbage is pan-fried, and the rice (or whatever grain you prefer) cooks.
Ingredients
- Tomatoes: Choose fresh tomatoes on the vine or Roma tomatoes. Are tomatoes not in season or don't feel like chopping? A 15-ounce can of crushed tomatoes works instead.
- Coconut milk: I prefer full-fat coconut milk because it creates a rich base for the curry. For a lighter option, choose lite or reduced-fat coconut milk. Note that it won't be as creamy.
- Chickpeas: Choose one 15-ounce can of chickpeas or 1 ½ cups cooked chickpeas. I often cook chickpeas from dry using my Instant Pot chickpeas recipe.
- Red curry paste: I use Thai Kitchen red curry paste because it's available at most grocery stores. This usually includes a combination of lemongrass, lime, and spices.
- Sweet yellow onion: Adds a touch of sweetness. Regular yellow onion or white onion also works.
- Ginger and garlic: Saute these to create the flavorful backbone of the chickpea curry.
- Rice vinegar: A small amount of rice vinegar adds acidity and balances flavors. Lime juice is a good substitute if you don't have rice vinegar on hand.
- Za'atar seasoning: This is a spice blend originating from the Middle East, and it usually includes sesame seeds and thyme when purchased in the US. I buy it at an International farmers market, but I've noticed that it's available at most grocery stores. It may seem random here (it kind of is) but I threw it in on a whim while testing and loved the result.
- Red cabbage: This is optional and is served on the side, but I highly recommend it as it adds crisp texture and a fantastic flavor to the dish.
Step-by-step instructions
Equipment: I recommend using a 4-quart Dutch oven or a large, tall-walled skillet for the chickpea curry. For the pan-fried cabbage, I love using my cast iron skillet but any large non-stick skillet works well.
- Heat a medium pot or Dutch oven over medium heat. Drizzle with neutral oil, such as canola oil. Once hot, add the onion, tomato, garlic, ginger, and salt. Saute until the onion is softened and the tomatoes are reduced, about 10 minutes.
- Stir in the red curry paste and za'atar seasoning, toasting for just 1 to 2 minutes to bloom and enhance the flavor. Stir in the drained chickpeas, coconut milk, and 1 tablespoon of rice vinegar. Simmer the chickpeas over medium-low for at least 15 minutes to marry the flavors.
- Meanwhile, heat a large skillet over medium-high heat. Drizzle with enough neutral oil to coat. Once hot, add the shredded red cabbage. Saute for 6 minutes or until the cabbage becomes golden, then stir in the sesame seeds. Continue cooking until almost blackened in some places. Drizzle with the remaining 1 tablespoon of rice vinegar.
- The image for step 4 shows what the final chickpea curry looks like. Assemble servings of chickpea curry by dividing the rice, chickpea curry, and pan-fried cabbage between bowls. Garnish with cilantro.
Expert tips
- Add spice: Add 1 to 2 tablespoons of Aleppo pepper flakes at the same time as the za'atar seasoning (note that 2 tablespoons will make this quite spicy). After cooking, drizzle with sriracha for a quick splash of heat.
- Also works with tofu: Instead of chickpeas, or in addition to chickpeas, try adding marinated baked tofu.
- Adjust flavors to taste: If the curry is too acidic for your taste, add ¼ teaspoon of granulated sugar, or more as needed. Taste for salt at the end of cooking, adding more as needed.
- Add more vegetables: Want to increase the fiber or just add an extra serving of veggies? Saute onions alongside the onions, or add broccoli, cauliflower, or green beans at the same time as the chickpeas.
- Simmer for longer: The longer the chickpeas simmer, the more flavorful the curry becomes. Just 15 minutes is enough, but an hour is even better if you have the time.
Storage tips
- Leftovers: Best within 3 to 4 days. Let cool to room temperature before refrigerating.
- Reheating: Reheat large portions on the stove-top over medium heat, stirring until warmed through, about 5 minutes. Reheat individual portions in the microwave.
- Freezing: I have not tried freezing this chickpea curry but it should work. Let thaw overnight in the fridge and reheat per the instructions above.
More ways to use chickpeas
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my new cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
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Vegan Tomato Chickpea Curry
Ingredients
Tomato Chickpea Curry
- 1 tablespoon neutral oil
- ½ large yellow onion diced
- 3 medium tomatoes diced
- 3 cloves garlic minced
- 1 inch ginger minced
- ½ teaspoon kosher salt adjust to taste
- 2 tablespoons Thai red curry paste
- 1 tablespoon za'atar seasoning (optional but recommended)
- 15 ounce can of chickpeas drained and rinsed
- 13.5 ounce can of coconut milk
- 1 tablespoon rice vinegar
- cooked basmati rice for serving
- cilantro for garnish (optional)
Pan-Fried Purple Cabbage
- 1 tablespoon neutral oil
- ½ head small cabbage shredded; about 5-6 cups
- ¼ teaspoon kosher salt
- 1 tablespoon sesame seeds
- 1 tablespoon rice vinegar
Instructions
- Heat a medium pot or Dutch oven over medium heat. Drizzle with 1 tablespoon of oil. Once hot, add the onion, tomato, garlic, ginger, and ½ teaspoon salt. Saute until the onion is softened and the tomatoes are reduced, about 10 minutes.
- Stir in the red curry paste and za'atar seasoning, toasting for just 1 to 2 minutes to bloom. Stir in the drained chickpeas, coconut milk, and 1 tablespoon of rice vinegar. Simmer the chickpeas uncovered over medium-low for at least 15 minutes.
- Meanwhile, heat a large skillet over medium-high heat. Drizzle with 1 tablespoon oil. Once hot, add the shredded cabbage and ¼ teaspoon salt. Saute for 6 minutes, or until the cabbage starts to soften and become golden, then stir in the sesame seeds. Continue cooking until almost blackened in some places. Turn off the heat and drizzle with the remaining 1 tablespoon of rice vinegar.
- Assemble servings by dividing the rice, chickpea curry, and pan-fried cabbage between bowls. Garnish with cilantro (optional).
Notes
- Tomatoes: Choose fresh tomatoes on the vine or roma tomatoes. Tomatoes not in season or don't feel like chopping? A 14-ounce can of crushed tomatoes works instead.
- Coconut milk: I use full-fat coconut milk. If using lite coconut milk note that the curry won't be as creamy.
- Leftovers: Best within 3 to 4 days. Let cool to room temperature before refrigerating.
- Reheating: Reheat large portions on the stove-top over medium heat, stirring until warmed through, about 5 minutes. Reheat individual portions in the microwave.
Christina
This one was such a hit and came together really quickly. Definitely adding to our regular rotation.
Cassidy Reeser
So happy to hear it, thanks for the review! 🙂