This Easy Vegan Chickpea Curry is my favorite vegan takeaway substitute. It’s super easy and quick to make and it’s so incredibly tasty.
Creamy curry is one of the most popular takeaway dinners, and for good reason. It’s so tasty and satisfying. But so far, I haven’t been able to find any vegan takeaway curries that can live up to the real thing. Until I created this recipe, that is.
This easy vegan chickpea curry is everything a curry should be. Loaded with flavor, deliciously creamy sauce and all the right textures. Plus it’s so quick and easy to make, that it’s faster than ordering takeaway anyway.

Meal prep friendly

I’m all about food that’s easy to make, delicious and healthy, but on top of all that this recipe is also meal prep friendly. I always make sure to make a big batch of this and freeze half for a later date. It’s so easy to reheat later and tastes just as amazing that way. It’s a win-win in my opinion.

What makes a good curry

For me, a good curry recipe is all about the right flavor and creaminess. I want my curry to be packed with spices, loaded with taste and textures and of course I want it to be healthy too. Because I’m a big believer, that food should taste amazing and sinful, but it should be as healthy as possible.
I want my dinner chocked full of healthy nutrients and this recipe definitely is all that.
It’s full of metabolism and immune system boosting spices that makes it an even bigger winner in my opinion.

What’s great about this Easy Vegan Chickpea Curry? Pretty much everything, if you ask me:

Super easy and very quick to make
Vegan, Gluten free and soy free
Tastes deliciously sinful, but is in fact really healthy
A real crowdpleaser – everyone adores this recipe
Great for meal prep
Easy one pot cooking – meaning less dishes, hurray

Variations

It couldn’t be easier to make variations of this recipe. It’s so forgiving and honestly the spices and creamy chickpeas is what makes this recipe. You can always substitute the squash with eggplants or potatoes – it still turns out just as good, so don’t be afraid to mix it up or just use whatever vegetables you already have in the house.
For the sauce, coconut milk is without a doubt my favorite. The fragrant sweetness of the coconuts takes this recipe to the next level. Alternatively, you could use cashew milk or almond milk, although it won’t give you quite the same flavor impact.

How to serve

I like to serve my chickpea curry with brown rice, because of the extra health benefits. But you can serve with any type of rice you prefer, whether fragrant jasmin rice or sticky rice.
I also like to serve with Naan bread or my deluxe flaxseed buns.

Leftovers

If I have any leftovers, they are always in high demand for next days lunch. Here’s how I prefer to use my leftovers: In a wrap with a little rice, lots of the curry and sometimes a dollop of plant yogurt or guacamole. It’s so good, I could eat it every single day. Yum.

So how is this Easy Vegan Chickpea Curry made? It’s so incredibly quick and easy. Just:

Cook the rice as instructed on the package.
Peel the red onions and chop them. Heat a tablespoon olive oil in a pan or wok and add the chopped onions.
Rinse the squash and cut off the ends. Cut the squash into dices and add them to the onions. Let it cook at medium high heat for a few minutes, while stirring occasionally.
Next, add the minced ginger and garlic and stir together. Season with curry, garam masala, chili powder and salt and combine everything.
Let the veggies cook until the onions and squash are softened. Add half of the fresh cilantro and stir together. Taste the curry and add extra seasoning if needed.
Pour in the chickpeas, coconut milk and lemon juice and stir to combine. Let the curry simmer at medium heat while the rice cooks.
Serve the curry with rice and a sprinkle of fresh cilantro (or fresh basil) and enjoy.