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Creamy Chickpea Curry (Vegan + Without Coconut Milk)

  • Author: Maša Ofei
  • Prep Time: 7 minutes
  • Cook Time: 35 minutes
  • Total Time: 42 minutes
  • Yield: 6


This creamy vegan chickpea curry is not only a delight for the palate but also a wholesome and nourishing meal. Packed with plant-based protein and essential nutrients, it offers a satisfying and balanced option for vegetarians and vegans alike. 


  • ½ cup cashews
  • 3 tablespoons neutral oil (we used avocado)
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1-inch piece ginger, finely grated
  • 1 green chilli, minced (around 2 tablespoons)
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon cinnamon
  • 3 tablespoons tomato paste
  • 4 medium (around 550g / 1.2 pounds) tomatoes, diced
  • 2 tablespoons tamari (or soy sauce)
  • 3 cans / 400g / 14.10 ounces each chickpeas, drained and rinsed (4.5 cups cooked chickpeas)
  • 1 teaspoon salt (more to taste)
  • 1 tablespoon sugar (if in the US, use organic)
  • 1 tablespoon garam masala
  • Fresh coriander / cilantro, for garnish


  1. Soak the cashews in boiled water and set aside.
  2. In a large pot, heat the oil over medium heat. Add the diced onion, garlic, ginger and green chilli and cook until softened and fragrant, about 6-8 minutes. In the meantime, chop up the tomatoes.
  3. Add the curry powder, cumin, coriander and cinnamon and cook for 1 minute, stirring. Make sure you don’t burn the spices. If need be, deglaze the pot with a little bit of water.
  4. Add in the tomato paste and stir in well, cooking for another minute.
  5. Pour in the tamari and diced tomatoes, mix and put the lid on. Stir occasionally and let it simmer down for 10 minutes. It will turn into a thick, creamy consistency.
  6. In the meantime, prepare your cashew sauce. Drain the cashews and add them along with 1 ¼ cup of water to a small blender and blend until smooth. Set aside.
  7. After it’s been cooking for 10 minutes, add in the chickpeas, salt and sugar and stir well. Let it cook for 5 minutes.
  8. Stir in the cashew sauce, and garam masala cooking for another 8-10 minutes so that the sauce thickens and becomes creamy.
  9. Adjust seasoning if needed.
  10. Serve the vegan chickpea curry hot, garnished with fresh coriander with a side of rice, quinoa or other grain of choice.
  • Diet: Vegan

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