No fancy or foreign ingredients, like the oh-so intimidating coconut milk. Made this recipe tonight, it was so easy to make, all the ingredients we already had in the house. So glad you liked them. I used 2 tsp cornstarch to thicken it up a little bit. No coconut milk needed. The best curry I’ve ever had! Hope you enjoy it! Blessings. Thank you so much, Laura! I want to see your work. Garnished with basil. Absolutely delicious ! I’ve tried many of your recipes and have loved them all. This easy curry recipe is so simple because all you have to do is mix the spice ingredients and just add water. Unlock the lid, check the tenderness of the chickpeas, drain, rinse, and set aside. I’ve never had curry before but wanted to try this recipe. Angelica, love your creativity. Once pan is heated add onions and garlic along with a couple Tbsp. Have not had a bad recipe from your site and I am now thinking I should only cook your recipes! SO GOOD!!! Blessings ~shane. I come back to it again and again. I didn’t have unsweetened almond milk, so I used a cup of light soy milk and omitted the syrup because the soy milk was lightly sweetened. So simple, and I loved that it used ‘regular’ ingredients that I already had on hand. Thank you, Emily! . 4th serving added some Sriracha and made a sloppy joe This is a very versatile and delicious recipe, Thank you so much for this. I made a quadruple batch as a dish to pass at a large family Christmas dinner and it was devoured! And, I’m convinced you’ll love it. Usually, just a couple minutes. So, stick to the script and follow the instructions just this once. LOL! I’ve been looking for a coconut milk free curry recipe for a long time and I’m so happy I’ve finally stumbled upon this one. I’m from the Caribbean and made this recipe to the letter a few times. Im 2 and a half years vegan and honestly im getting so sick of the same foods. First time making a curry and I loved it. It should be quite thin as it will thicken up as it simmers. Love your creativity and thanks for sharing. The chickpeas can be swapped for anything – goat, chicken, veggies – so this will be a new base in my “toolbox”. I would start with 2 tsp. The next few times, however, I added scotch bonnet pepper (we like spicy food) and “shadow benny” aka culantro (that’s right – not cilantro), doubled the spices, chickpeas, onions, and garlic, used fresh ginger instead of powdered, and added fresh veggies (chopped baby spinach, green peas, yellow and purple carrots, and broccoli). Blessings. It’s delicious and we enjoyed it very much. Will be making again! Nice warm spice. It helps me rank higher in Google. I love being on the WFPBD. Thank you!!! This 30 minute chickpea and tomato coconut curry soup is made in 30 minutes with mostly with pantry staples, and has a TON of good-for-you flavor. Suzzy, thank you so much. LOVE IT!!! Cashew milk will absolutely work and each 15-oz. This was fantastic. So easy to make and super flavorful! So glad you enjoyed it. Your recipes rock , Sara, that is so kind. I’m so glad you enjoyed it. It’s not as thick, but no less delicious and much healthier. Happy Holidays! 2 thumbs up. EASY vegan chickpea curry recipe with Indian spices that is super easy to make. And, to add that little bit of sweetness – maple syrup. Let cook for about a minute. Kelly, that is so great! Or use a pot on the stove and follow the instructions on your chickpea container. I cannot stop making and eating this dish! This revipe was one of the easiest I’ve ever made! Oat milk has become one of my faves, especially for recipes like this. Thank you, Michele. Everyone loved it and my husband was bummed out that there were no leftovers to take home. I only used 1TS maple syrup and added 1 TS lemon juice. I can’t wait to try this one! Jan, you do what you gotta do to make it work for you. Enjoy! I am so excited to try this recipe- do you think we can use soy milk instead of almond milk? Can’t wait to try more of your recipes. Well it wasn’t so I added lime juice. Will serve this to those “Oh you don’t eat meat?”. Again, thanks so much for your support. This was awesome! Chickpea Curry - No Coconut Milk. You can serve this curry all by itself as a soup. Not really. I made it according to the recipe and then made it minus the chickpeas and diced tomatoes but used sliced carrots and green peas and it tasted just like Japanese curry which I love but gave up when I went wfpb. So flavorful, creamy, rich, and delicious. Yes, to the coconut milk. Melt oil in the Instant Pot with saute mode low ("less") or use a large frying pan on the stove over medium heat, and use the Instant Pot to cook your rice. Hi Shane, I made this tonight. That’s wonderful, Tanta! You should be fine. I made this curry just as written and my husband ate it 2 days in a row. A chickpea dish made with tomatoes and spices. Lisa, that’s awesome! I’ve never had curry before. We cool? Serve with samosas and Indian bread for dunking. Thanks so much, Nalini! I’m going to try this with oat milk! Remove from heat and serve over rice or by itself as a soup. One pot and ready in as little as 10 minutes. I’ve been vegan for 7 years and have decided to stop being a “junk food vegan” and really try to lose some weight. Thanks for sharing! I really appreciate you letting me know and for rating it as well. Use what you got…that’s the name of the game:) Blessings and Happy New Year! This vegan chickpea curry without coconut milk features lots of spinach and is easy to make. A serving is about a cup or so. It’s one of our favorites, especially on a cold day:) Peace. We love Indian food- so this recipe was a must-do. Peace and feast, Shane. Wow, that’s awesome! Unlock the lid, and fluff the rice. I love this recipe! Heat 1 tbsp olive oil in a large pan and add 2 finely sliced onions. Lock the lid, seal the valve, and pressure cook on high for 15 minutes, with a 20 minute natural pressure release. If you make this recipe I want to know. I am glad to be reading this before I cook it. This was delicious and easy to prepare! Hi, Sherryl! Thanks, Kathy! This dish is fantastic!! This chickpea curry has become one of my “go to” meals. Fast, easy and delicious! Mix well until spice mixture covers onions. Grear recipe! I love how simple it was to fix. AMAZING! water. I used jarred minced ginger instead of ginger spice and added 4 cloves fresh minced garlic. This chickpea curry … Thank you . of water. delicious, I’ll definitely make this again! I’ve had it without them and it’s still delicious:). Very hard to find a curry recipe without coconut milk. So yummy! Awesome. If you can wait, let it sit over night and reheat the next day. I was out of onions (sad day LOL ), so I added 1/2 teaspoon hing (asefoetida), and a half teaspoon of extra hot red pepper powder. cheers! (Keep saute mode on low if using the Instant Pot, stir often). Quick release the remaining pressure. I served it over mixed wild rice and brown rice. Robin, thank you so much! I love your additions. I let the pan simmer until I couldn’t wait any longer (about 25 minutes) and it thickened up nicely. It’s one of our faves too. This is in my recipe collection. Can I use full fat coconut milk, and throw this in the instant pot? Would you recommend coconut milk, rice milk or oat milk as the best substitute for almond milk ? My kids love it and they’re not big on spicy. This may be the best thing I have ever cooked! Thank you for reaching out. I would’ve been happy with a “less taste, more health” recipe but Shane’s recipe doesn’t sacrifice ANY taste. Tastes fine, just looks weird. Easy peasy. I’m glad you enjoyed it. I added broccoli, carrots and mushrooms but otherwise followed the recipe to a T. Thank you Shane! Thank you! Thank you so much, Lori! Thank you, Shane ! Sooooo tasty together. Thank you for this! I share healthy vegan recipes that are practical, affordable, anyone can make and everyone will love! It tastes so good and was super easy. It’s totally fine to eat if you can stand looking at it:) Blessings and Happy New Year!!! I make my own from dried ones because cans usually have salt added and take more room to store in the cupboards. Wonderful! If that’s not a concern for you, it’s definitely an option and should work just fine. I’m also very fond of Thai curries because of the sweetness from the coconut. Thanks for sharing your delicious recipes! Quick release the remaining pressure. I’ve made this several times now. I love that this recipe uses simple ingredients that I (mostly) had sitting around the house. So tasty! 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