Creamy Vegan Chickpea Curry (No Coconut Milk!) – Easy & Delicious

This vegan chickpea curry recipe is a weeknight winner! It’s packed with flavor, incredibly easy to make, and doesn’t rely on coconut milk for its creamy texture. If you’re looking for a healthy, satisfying, and plant-based meal that’s ready in under an hour, you’ve found it. Many chickpea curry recipes use coconut milk for richness, but this version proves you don’t need it. We’ll achieve a luscious, creamy texture using a simple blend of tomatoes, vegetable broth, and a touch of cashew cream (optional, but highly recommended!).

## Why You’ll Love This Vegan Chickpea Curry:

* **Coconut Milk Free:** Perfect for those avoiding coconut or simply wanting a different flavor profile.
* **Creamy and Rich:** The combination of tomatoes, broth, and cashew cream creates a delightful texture.
* **Easy to Make:** Minimal prep time and straightforward cooking instructions.
* **Healthy and Nutritious:** Chickpeas are a great source of protein and fiber, and this curry is packed with vegetables.
* **Budget-Friendly:** Uses readily available and affordable ingredients.
* **Customizable:** Easily adaptable to your spice preferences and available vegetables.
* **Vegan and Gluten-Free:** Suitable for a wide range of dietary needs.
* **Delicious:** The aromatic spices and flavorful sauce make this curry a real treat.

## Ingredients You’ll Need:

Here’s a detailed list of the ingredients you’ll need to create this incredible vegan chickpea curry. Don’t be intimidated by the spice list – they all work together to create a complex and flavorful dish!

* **Chickpeas:** 2 (15-ounce) cans, drained and rinsed. Canned chickpeas are convenient, but you can also cook your own from dried. If using dried, you’ll need about 1 ½ cups dried chickpeas, soaked and cooked until tender.
* **Onion:** 1 medium, chopped. Yellow or white onion works well.
* **Garlic:** 4 cloves, minced. Fresh garlic is best for flavor.
* **Ginger:** 1-inch piece, grated or minced. Fresh ginger adds a wonderful warmth and spice.
* **Tomatoes:** 1 (28-ounce) can crushed tomatoes. You can also use diced tomatoes, but crushed tomatoes will give you a smoother sauce.
* **Vegetable Broth:** 1 cup. Use low-sodium broth to control the saltiness of the curry.
* **Cashews:** ½ cup raw cashews, soaked in hot water for at least 30 minutes (or overnight in cold water). Soaking the cashews makes them easier to blend into a smooth cream. (Optional, for added creaminess)
* **Lemon Juice:** 1 tablespoon. Fresh lemon juice brightens the flavors and adds a touch of acidity.
* **Olive Oil:** 2 tablespoons. Or any other cooking oil of your choice.
* **Spices:**
* **Turmeric Powder:** 1 teaspoon. Turmeric adds color and earthy flavor.
* **Garam Masala:** 1 ½ teaspoons. Garam masala is a blend of warming spices that is essential for Indian cuisine.
* **Cumin Powder:** 1 teaspoon. Cumin adds a warm, earthy flavor.
* **Coriander Powder:** 1 teaspoon. Coriander provides a citrusy and slightly sweet flavor.
* **Chili Powder:** ½ teaspoon (or more, to taste). Adjust the amount of chili powder to your desired level of spiciness. You can also use cayenne pepper.
* **Ginger Powder:** ½ teaspoon (If you don’t have fresh ginger).
* **Salt:** To taste.
* **Black Pepper:** To taste.
* **Optional Vegetables:** Feel free to add other vegetables to your curry, such as:
* Spinach: A few handfuls, added towards the end of cooking.
* Cauliflower: 1 cup, chopped.
* Peas: ½ cup frozen peas.
* Potatoes: 1 medium, diced.
* Bell Peppers: 1 medium, chopped.
* **Fresh Cilantro:** For garnish, chopped.
* **Cooked Rice or Naan:** For serving.

## Step-by-Step Instructions:

Follow these detailed instructions to create your own delicious vegan chickpea curry:

**1. Prepare the Cashew Cream (Optional):**

* If using cashews, drain the soaked cashews and place them in a high-speed blender or food processor.
* Add about ½ cup of fresh water and blend until smooth and creamy. You may need to add more water, a tablespoon at a time, to reach your desired consistency. Set aside. If you don’t have a high-speed blender, you can soak the cashews for a longer time (overnight) to make them easier to blend.

**2. Sauté the Aromatics:**

* Heat the olive oil in a large pot or Dutch oven over medium heat.
* Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent.
* Add the minced garlic and grated ginger and sauté for another minute, or until fragrant. Be careful not to burn the garlic.

**3. Add the Spices:**

* Add the turmeric powder, garam masala, cumin powder, coriander powder, and chili powder to the pot.
* Stir well to coat the onions, garlic, and ginger with the spices.
* Cook for about 1 minute, stirring constantly, until the spices are fragrant. This will help to bloom the spices and release their flavors.

**4. Add the Tomatoes and Broth:**

* Pour in the crushed tomatoes and vegetable broth.
* Stir well to combine.
* Bring the mixture to a simmer.

**5. Simmer the Sauce:**

* Reduce the heat to low, cover the pot, and simmer for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld together. The longer it simmers, the more flavorful the curry will be.
* Stir occasionally to prevent the sauce from sticking to the bottom of the pot.

**6. Add the Chickpeas and Optional Vegetables:**

* Add the drained and rinsed chickpeas to the pot.
* If using any other vegetables (such as spinach, cauliflower, peas, potatoes, or bell peppers), add them at this time. Harder vegetables like potatoes and cauliflower should be added earlier so they have enough time to cook.
* Stir well to combine.
* Cover the pot and simmer for another 10-15 minutes, or until the vegetables are tender and the chickpeas are heated through.

**7. Stir in the Cashew Cream (Optional):**

* If using cashew cream, stir it into the curry. This will add a rich and creamy texture. If not using cashew cream, skip this step.

**8. Season to Taste:**

* Stir in the lemon juice.
* Season with salt and black pepper to taste. Be sure to taste the curry and adjust the seasonings as needed. You may want to add more chili powder for a spicier curry, or more lemon juice for a brighter flavor.

**9. Serve and Garnish:**

* Serve the chickpea curry hot over cooked rice or with naan bread.
* Garnish with fresh cilantro, chopped.

## Tips for the Best Vegan Chickpea Curry:

* **Soak the Cashews:** Soaking the cashews is crucial for creating a smooth and creamy cashew cream. If you don’t have time to soak them for 30 minutes, you can boil them for 10 minutes instead. For best results, soak overnight.
* **Bloom the Spices:** Sautéing the spices in oil before adding the tomatoes and broth helps to release their flavors and create a more aromatic curry. Don’t skip this step!
* **Simmer for Longer:** The longer the curry simmers, the more flavorful it will be. If you have the time, simmer it for at least 30 minutes.
* **Use Fresh Ingredients:** Fresh garlic, ginger, and cilantro will add the most flavor to your curry.
* **Adjust the Spices:** Adjust the amount of chili powder to your desired level of spiciness. You can also add other spices, such as cardamom, cloves, or cinnamon, to customize the flavor.
* **Add a Touch of Sweetness:** If you find the curry too acidic, you can add a touch of sweetness, such as a teaspoon of maple syrup or agave nectar.
* **Make it Ahead:** This curry is even better the next day, as the flavors have had time to meld together. You can make it ahead of time and store it in the refrigerator for up to 3 days.
* **Freeze it:** This curry freezes well. Store it in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

## Variations:

* **Add More Vegetables:** Feel free to add any vegetables you like to this curry. Some good options include spinach, cauliflower, peas, potatoes, bell peppers, and zucchini.
* **Make it Spicier:** Add more chili powder or cayenne pepper to make the curry spicier.
* **Add a Touch of Sweetness:** Add a teaspoon of maple syrup or agave nectar to balance the acidity of the tomatoes.
* **Use Different Beans:** You can substitute other beans for the chickpeas, such as white beans or kidney beans.
* **Add Greens:** Stir in some chopped kale or collard greens for extra nutrients.
* **Use Different Lentils:** Add some red lentils in addition to or instead of chickpeas for a creamier texture and extra protein.

## Serving Suggestions:

* Serve with cooked rice (basmati or jasmine rice are great choices).
* Serve with naan bread or roti.
* Top with fresh cilantro, chopped.
* Serve with a dollop of vegan yogurt or sour cream (optional).
* Serve with a side of raita (a yogurt-based condiment).
* Serve with a side of mango chutney.

## Nutritional Information (approximate):

* Serving Size: 1 cup
* Calories: 250-350 (depending on added vegetables and cashew cream)
* Protein: 10-15 grams
* Fat: 8-15 grams
* Carbohydrates: 30-40 grams
* Fiber: 8-12 grams

This creamy vegan chickpea curry without coconut milk is a flavorful, healthy, and satisfying meal that’s perfect for any night of the week. Enjoy!

## Frequently Asked Questions (FAQ)

**Q: Can I use dried chickpeas instead of canned?**

A: Yes, absolutely! You’ll need about 1 1/2 cups of dried chickpeas. Soak them overnight, then cook them until tender before adding them to the curry. This usually takes about an hour to an hour and a half. Make sure they are cooked through and easy to mash.

**Q: I don’t have cashews. Can I make this without the cashew cream?**

A: Yes, you can! The cashew cream adds extra richness and creaminess, but the curry is still delicious without it. Omit the cashews and add an extra 1/2 cup of vegetable broth during the simmering process.

**Q: Can I use coconut milk instead of cashew cream?**

A: While this recipe is specifically designed to be coconut milk-free, you *can* substitute it if you prefer. Use 1/2 cup of full-fat coconut milk instead of the cashew cream. Keep in mind that this will change the flavor profile of the dish.

**Q: How do I make this spicier?**

A: Add more chili powder or a pinch of cayenne pepper. You can also add a chopped serrano pepper or a few red pepper flakes along with the other spices.

**Q: Can I add other vegetables?**

A: Definitely! This recipe is very versatile. Feel free to add any vegetables you like, such as spinach, cauliflower, potatoes, bell peppers, or peas. Adjust the cooking time accordingly – harder vegetables should be added earlier so they have enough time to cook.

**Q: How long does this keep in the refrigerator?**

A: This curry will keep in the refrigerator for up to 3 days.

**Q: Can I freeze this curry?**

A: Yes, this curry freezes well. Store it in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating. You may find the texture changes slightly after freezing, but the flavor will still be great.

**Q: What kind of rice is best to serve with this?**

A: Basmati rice is a classic choice, but jasmine rice or brown rice also work well. You can even serve it with quinoa for a more nutritious option.

**Q: I don’t have all the spices listed. Can I still make this?**

A: While the full spice blend contributes to the best flavor, you can still make a delicious curry with fewer spices. Garam masala is the most important spice in this recipe, so try to include that. Cumin, coriander, and turmeric are also important for building the base flavor. You can adjust the quantities to your taste and what you have available. Consider adding a small amount of curry powder for a richer taste if you’re missing several spices.

**Q: How do I prevent the bottom of the curry from burning while simmering?**

A: Use a heavy-bottomed pot or Dutch oven. Stir the curry occasionally, especially during the simmering process. Make sure the heat is on low.

**Q: The sauce is too thick. How can I thin it out?**

A: Add more vegetable broth, a little at a time, until you reach your desired consistency.

**Q: The sauce is too thin. How can I thicken it?**

A: Simmer the curry uncovered for a longer period, allowing some of the liquid to evaporate. Alternatively, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the curry while it’s simmering. Cook for a few minutes until the sauce thickens.

**Q: Can I use different types of tomatoes?**

A: Yes! While crushed tomatoes are recommended for the smoothest texture, you can also use diced tomatoes or tomato puree. If using diced tomatoes, you may want to simmer the curry for a bit longer to allow the tomatoes to break down.