new years- O2 Living blog makers of organic cold-pressed fruit and vegetable Living Juice

Vegan Chickpea and Vegetable Curry

Embarking on a journey towards a plant-based lifestyle not only opens up a world of culinary possibilities but also unveils the rich tapestry of flavors that can be derived from wholesome, vegan ingredients. In this recipe, we explore the delightful realm of a Vegan Chickpea and Vegetable Curry. Bursting with vibrant colors, aromatic spices, and the nourishing goodness of plant-based components, this curry is a testament to the culinary artistry that can be achieved without animal products. Let's dive into the kitchen and celebrate the fusion of diverse vegetables and spices in a bowl of comforting and satisfying curry.


  • 1 cup dried chickpeas, soaked overnight (or use canned chickpeas)
  • 1 tablespoon coconut oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 large carrot, diced
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 1 can (400ml) coconut milk
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Cooked basmati rice or quinoa for serving
new years- O2 Living blog makers of organic cold-pressed fruit and vegetable Living Juice


  1. Prepare Chickpeas:

    • If using dried chickpeas, rinse and soak them overnight. Cook them until tender. If using canned chickpeas, drain and rinse them.
  2. Sauté Aromatics:

    • In a large pan, heat coconut oil over medium heat. Add chopped onions, minced garlic, and grated ginger. Sauté until the onions are soft and translucent.
  3. Add Vegetables:

    • Add diced carrots, red bell pepper, zucchini, and cherry tomatoes to the pan. Stir well and cook for about 5 minutes until the vegetables are slightly tender but still vibrant.
  4. Spice it Up:

    • Sprinkle curry powder, turmeric, cumin, and coriander over the vegetables. Stir to coat the vegetables evenly with the spices. Allow the spices to toast for about 2 minutes, releasing their flavors.
  5. Create Creamy Base:

    • Pour in the coconut milk, stirring to combine all the ingredients. Bring the mixture to a gentle simmer, allowing the flavors to meld. Season with salt and pepper to taste.
  6. Simmer and Cook:

    • Add the cooked or canned chickpeas to the pan. Let the curry simmer over low heat for 15-20 minutes, allowing the flavors to meld and the vegetables to become tender.
  7. Adjust Seasoning:

    • Taste the curry and adjust the seasoning if needed. If you prefer a spicier curry, you can add a pinch of red pepper flakes.
  8. Serve:

    • Once the curry is done, serve it over cooked basmati rice or quinoa. Garnish with fresh cilantro for a burst of flavor and color.
  9. Enjoy:

    • Dive into a bowl of this wholesome vegan chickpea and vegetable curry, savoring the rich combination of spices, creamy coconut milk, and tender chickpeas. It's a delightful and satisfying meal that showcases the abundance of plant-based ingredients.

Note: Feel free to customize the vegetables based on your preferences or what's in season. This versatile curry can be easily adapted to include your favorite plant-based ingredients.

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