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Vegan Chickpea Curry

Thick and satisfying vegan chickpea curry is a hearty, healthy meal.

Tender vegetables and chickpeas in a delectable curry sauce. This high fibre, high protein meal is just as hearty and filling as it is delicious.

When I'm craving a delicious homemade curry, sometimes meat can make it a bit heavier than I want. This is when I turn to my favourite vegan curry, chickpeas and vegetables. It still fills me up and satisfies that curry craving without weighing me down for the rest of the evening.

I also love to have this for lunch as it meal preps quite well. I will often make a double batch and freeze several servings for an easy defrost meal.

The vegetables are easy to substitute. Try using sweet potato, turnips, or squash instead of, or in addition to, the carrots and cauliflower.

This is best served over rice, couscous, or quinoa.



(Makes 4 servings)

  • 1 cup raw cashews, soaked overnight in water

  • 1/2 cup water

  • 1 tablespoon extra-virgin olive oil

  • 1 small sweet onion, diced

  • 1/2 teaspoon sea salt

  • 3 cloves garlic, minced

  • 2 teaspoons garam masala

  • 1 teaspoon curry powder

  • 1 teaspoon chili powder

  • 2 tablespoons tomato paste

  • 1 can (400ml) full fat, unsweetened coconut milk

  • 1 can (540ml) chickpeas, drained and rinsed

  • 2 cups cauliflower florets

  • 2 medium carrots, peeled and sliced

  • unsalted roasted peanuts for garnish (optional)

  • fresh cilantro for garnish (optional)



In an airtight container, add the raw cashews and 2 cups cold water. Seal the container and refrigerate overnight.

In a large sauté pan over medium-high heat, add the extra-virgin olive oil. Once the oil is hot, add the onion and salt. Sauté until the onion starts to soften and become translucent (about 5 minutes). Add the garlic and sauté an additional minute. Add the garam masala, curry powder, chili powder, and tomato paste. Mix to combine well with the onion. Add the coconut milk and mix well to fully combine. Add the chickpeas, cauliflower, and carrots. Bring to a simmer, reduce the heat, and cover. Cook for 20 minutes or until the cauliflower and carrots are tender.

Drain and rinse the cashews and transfer into a blender or food processor. Add 1/2 cup cold water and blend until smooth. Pour into the curry, mix well, and cook an additional 5 minutes. Taste and adjust seasoning as needed.

Serve over rice, couscous, or quinoa. (Optional) Garnish with fresh cilantro and unsalted, roasted peanuts.


Nutritional Information Per Serving:

total calories = 368 | total fat = 19.92g | saturated fat = 3.72g | cholesterol = 0mg | sodium = 530.99mg | net carbohydrates = 29.45g | dietary fibre = 8.49g | sugars = 12.4g | protein = 11.96g

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