Vegan Chickpea Curry

I am no vegan but sometimes you find a recipe that is so super delicious that you have to share!



  • pinch of salt
  • 2 medium onions
  • 2 tbsp olive oil/ coconut oil
  • 3 cloves garlic
  • 1/2 lime
  • 1-2 tbsp of your favourite curry paste
  • 1 can coconut milk (1 can = 1.5 cups )
  • can chickpeas , drained and rinsed
  • 1-2 tbsp soy sauce (try one tbsp first, add another if required)
  • 1 can tomatoes
  • 1 cup basil leaves


  1. Chop the onions, garlic, basil and juice the lime.
  2. Put the oil and onions into a large pan and cook on a low-medium heat until the onions start to soften and turn clear, about 5 minutes. Add the garlic for a further 1 minute.
  3. Add 1 tbsp curry paste and the coconut milk, stirring until the curry is dissolved. Add the pinch of salt. Taste test – if you’d like your curry a little stronger then add another tbsp.
  4. Throw in the chickpeas and soy sauce, and cook on a medium heat for around 5 minutes, bringing the curry to a boil. If it starts to burn, reduce heat immediately.
  5. Add the tinned tomatoes, chopped basil, lime juice and gently simmer the curry for another 2 minutes. Taste test again, and if desired add a second tbsp soy sauce. Give it another stir.

    Feel free to add some extra chopped vegetables (zucchini, broccoli, cauliflower, peppers will all work well and add extra flavor and texture)


3 thoughts on “Vegan Chickpea Curry

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