Savory Chickpea Curry – Vegan

Curry is something I had seen so much and always said I wanted to try, but somehow never actually tried it until recently. I learned that there are many different ways you can make it. You can have it red or yellow, spicy or rich in flavor, with so many vegetables and bean/legume varieties it’s unreal. I would be lying if I didn’t say that it intimidated me when I first tried my hand at making it.

In the process of making the perfect curry, I learned that we needed to skip the spice, since I also wanted my 1 and 3 year old to eat it; but I still wanted it full of flavor and to have that authentic Indian curry taste. I knew I wanted to incorporate one of my favorite vegetables, mushrooms; and chickpeas seemed like the perfect match. After that, it was just trial and error… and I did it y’all! This Savory Chickpea Curry taste just like every Indian restaurant’s aroma, and it’s out of this world good!

To begin making this Savory Chickpea Curry,

just heat the olive oil over medium-high heat in a sauce pan, then sautee the diced onions for 5-7 minutes, or until fragrant. Add in the minced garlic and sautee for an additional 2-3 minutes. After that, simply add in the mushrooms, ginger, garam masala, cumin, curry powder, salt, tomato paste, and 1 cup of the water. Stir and cook for 5 more minutes. If you want a kick of spice, you can add in some red pepper flakes or chili paste now too. Your house will really start smelling amazing by this point!

Then, add in the Vegetable Better Than Bullion paste, the other cup of water, and both cans of chickpeas. Bring to a simmer and let it cook for 15 minutes and soak up all the flavors. Add in the can of coconut milk, mix it in, and cook for 5 more minutes. I don’t suggest using any other milk but unsweetened canned coconut milk. Full fat is best. Top with a little fresh lime juice and green onions.

All you have to do now is plate it and ENJOY! I like to pair it with rice and a roasted vegetable. It always all ends up mixed together on my plate anyways!

Savory Chickpea Curry – Vegan

Prep time: 5 minutes
Cook time: 35 minutes
Servings: 8

  • 1 1/2 tbsp olive oil
  • 1 medium onion – diced
  • 4 medium garlic cloves – minced
  • 8 oz baby bella mushrooms – sliced
  • 1/2 tsp ginger
  • 1 1/2 tbsp garam masala
  • 1 tsp cumin
  • 2 tbsp curry powder
  • 1/2 tsp salt
  • 2 1/2 tbsp tomato paste
  • 2 cups water
  • 1/2 tbsp Vegetable Better Than Bullion paste
  • 2 15.5 oz cans of chickpeas – drained and rinsed
  • 13.5 oz can unsweetened coconut milk
  • *lime and green onion for garnish
  1. In a medium saucepan, heat oil over medium high heat. Sautee the diced onion for 5-7 minutes.
  2. Add in the minced garlic and sautee for another 2-3 minutes, stirring to make sure the garlic doesn’t burn.
  3. Pour in the sliced mushrooms, ginger, garam masala, cumin, curry powder, salt, tomato paste, and 1 cup of the water. Cook for 5 more minutes, mixing often.
  4. Then, add in the other cup of water, Better Than Bullion paste, and chickpeas and let simmer for 15 minutes.
  5. Add in the can of coconut milk, stir, and let simmer for 5 more minutes.
  6. Top with some juice from 1 fresh lime and green onions. Plate and ENJOY!



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