Easy gluten free and vegan chickpea curry

Ok, so we’re in the throes of Veganuary and I really wanted to help you guys with some main meal ideas – so say hello to my gluten free and vegan chickpea curry recipe!

This can be as mild or as spicy as you like it, but it’s also creamy, delicious, and packs a protein punch with the chickpeas. Completely gluten free, dairy free and vegan.

I’ve been wanting to make a gluten free and vegan chickpea curry for ages, but never quite got round to it.

However, I’ve been on a bit of a tight budget lately so trying to get inventive with my cooking. I found a tin of chickpeas at the back of the cupboard and just knew now was the time!

This really is such a cheap meal to make – you can serve two people (or four people as a side dish) and barely spend any cash.

So what is the secret of making this gluten free and vegan chickpea curry so great?

For starters, you only need a few, minimal, cheap ingredients. Most of these are store-cupboard staples!

The spices I use were all already in my cupboard too. I use similar spices in a lot of my cooking so the chances are if you have to go and buy them, you can find some other recipes on this blog to use them in too!

Making the perfect, creamy vegan curry

So how do you get that super creamy taste and texture in a vegan curry?

A lot of the curries I usually make and love are cream- or yoghurt-based, so this was a real experiment for me.

I normally add coconut milk but find often this can go a bit runny.

Well, I have found the perfect answer. When you add the chickpeas – add the water too! 

I know, this sounds a bit crazy – adding more liquid to make a curry thick and creamy!?

But it really works!

As it all cooks down it forms this thick, delicious sauce and it really adds a great texture to the curry. I can’t recommend it enough.

It also saves adding anything like flour to thicken the sauce, which in this is completely unnecessary.

My gluten free and vegan chickpea curry

So, without further ado, here is my gluten free and vegan chickpea curry.

This really is a cracker to make and so easy! By the way, I paired mine with gluten free mini poppadoms from Sainsbury’s.

Top tip – the newer ones they sell in the aisle with the curry sauces, etc, are a may contain, but the ones in the crisp aisle are gluten free! Always double check, but hopefully this will stay this way!

(Make sure you keep checking this though as of course, ingredients change over time!)

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Yield: 4 people

Gluten free and vegan chickpea curry

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

My gluten free and vegan chickpea curry is a cheap dinner idea and great for meals on a budget. Perfect for serving up as part of an Indian-inspired feast.

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Ingredients

• 2 400g tins chickpeas in water, (400g tins - do NOT drain)
• 1 large onion, (peeled and finely chopped)
• 4 cloves garlic, (peeled and crushed)
• 1 1-inch piece of fresh ginger, (peeled and grated)
• 1 400g tin chopped tomatoes
• 1 tbsp tomato puree
• 200 ml full-fat coconut milk
• 2 handfuls fresh spinach
• 1 tbsp coconut oil
• 1 tbsp mango chutney

For the spice mix:

• 1 tsp salt
• 1 tsp turmeric
• 1 tsp chilli powder
• 2 tsp garam masala

Instructions

1. Add the oil to a large pan and heat on a low heat until melted. Add the onions and fry on a low heat for around 5 minutes until they have begun to soften and go translucent.
2. Next add the garlic, ginger and spices. Stir and fry for another 1-2 minutes.
3. Add the chickpeas AND water in the tin, tinned tomatoes, coconut milk, mango chutney and tomato puree to the pan, stir well until fully combined. Bring to the boil then turn down to a low heat so it is simmering. Place a lid on the pan and cook for around 10 minutes, stirring occasionally.
4. After 15 minutes, remove the lid and add the spinach. Stir well and continue to cook with the lid off until the spinach has wilted. Serve hot with rice and poppadoms.

Notes

Can be kept in the fridge for 2-3 days after making.

Nutrition Information:

Yield:

4

Serving Size:

4 people
Amount Per Serving: Calories: 517Total Fat: 20gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 643mgCarbohydrates: 70gFiber: 18gSugar: 16gProtein: 21g

Need some more gluten free and vegan recipe inspiration?

Want to have a go at making some more easy gluten free and vegan recipes? Give some of these other gluten free recipes a try!

There are plenty to choose from – here are a couple to get you going:

• My super easy vegetable biriyani recipe
• Gluten free and vegan carrot, red pepper and lentil soup recipe
• Vegan chickpea and sweetcorn fritters
• Fiery gluten free carrot, ginger and chilli soup

If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. 

And if you have any recipe suggestions, please let me know in the comments what you’d like to see next! Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and competitions first!

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