Tomato and Chickpea Vegan Curry (High-Protein)
This Tomato and Chickpea Vegan Curry is rich, creamy and healthy packed with hidden vegetables and high in protein. It is great to meal prep and batch cook for speedy midweek meals.
I am recently obsessed with my Vegetable Packed Vegan Curry Sauce as it is so versatile, tastes amazing and is so easy to make. This curry was one of the first meals I served with the sauce, and there’s a reason we make it time and time again: it is so quick and easy and is so much tastier than your local takeaway. Not to mention it is wholesome, healthy and requires very minimal effort.
Why will I love this curry?
This curry is the dream, it is:
- Rich yet light and fresh
- Creamy and super smooth
- Packed with vegetables and protein
- Easy to make in 10 minutes
- A wholesome, nourishing and healthy dinner
- Great to prep ahead of time
- Delicious for midweek dinners
- Easy meal prep for family and friends
If you already love the sound of this curry then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can find my favourite ingredients in “shop the recipe” section below and here is what we need and why:
- Vegetable Packed Vegan Curry Sauce: this is my go-to sauce is great to make ahead to time to make the base of the curry.
- Chickpeas: I love the juicy plump chickpeas from Bold Bean Co but any chickpeas will be good here. You can also use other beans like cannellini beans, butterbeans or cooked tofu cubes.
- Cherry tomatoes: chop these in half to add in.
- Red pepper: I love to add some roasted pepper on top but this is optional.
- Coconut yoghurt: for stirring on top of the curry I love a “sour cream” style yoghurt and I always use the Cocos Organic thick and creamy yoghurt.
- Lime juice: stir this into the coconut yoghurt to make the sour cream to stir into the curry before serving.
- Other things to serve with: sticky rice, herbs, spring onion, radish slices, lime wedges, chilli oil and pink pickles.
Is this gluten-free and nut-free?
Yes this is fully gluten-free and nut-free, and you can add any toppings you like – just check these are also gluten-free and nut-free.
How do I make this?
This curry is ready in 10-15 minutes:
- Make the vegetable packed sauce: you can prepare this ahead of time.
- Add the sauce to and with the chickpeas and tomatoes: and warm through.
- To make some crispy chickpeas and pepper strips: air fry these for 10-15 minutes or bake in the oven for 20 minutes till golden and crispy.
- Serve the curry warm with sticky rice, the crispy chickpeas: and other accompaniments.
- Enjoy straight away: or you can keep the curry in the fridge.
What else can I make?
If you are looking for other vegan meal ideas, how about my:
- Tomato Pesto Beans and Wedges
- Crispy Pesto Chickpea Kale Orzo
- Sweet Potato Black Bean Bowls with Basil Vinaigrette
- Pumpkin and Kidney Bean Chilli
- Easy Vegan Pumpkin Mac and Cheese
Tomato and Chickpea Vegan Curry
This Tomato and Chickpea Vegan Curry is rich, creamy and healthy packed with hidden vegetables and high in protein. It is great to meal prep and batch cook for speedy midweek meals.
Ingredients
For the Curry:
- ½ Vegetable Packed Vegan Curry Sauce
- 240g chickpeas, drained weight
- 160g cherry tomatoes, halved or quartered
- ½ red pepper, sliced (optional)
For the Yogurt:
- 60g thick coconut yoghurt
- 1 tbsp lime juice
To Serve:
- Sticky rice
- Greens or herbs
- Spring onion, sliced
- Radishes, sliced
- Lime wedges
- Chilli oil
- Pink pickles
Instructions
- Divide the chickpeas: use 200g for the sauce and save 40g for the top.
- For the curry: add the sauce to a pan with 200g chickpeas and the tomatoes. Warm through.
- For the crispy chickpeas: add the chickpeas to a tray with the pepper. Drizzle with some olive oil, salt and pepper and air-fry at 180ºC for 10-15 minutes, until crispy. Or you can roast them at 160Fan/180ºC for 20 minutes, until crispy.
- To make the yoghurt: stir together the yoghurt and lime juice.
- To serve: add some sticky rice to two bowls and top with the warm curry. Swirl on some of the lime yoghurt and top with crispy chickpeas and pepper strips. Add on other toppings. Enjoy straight away.
- To store: allow the curry to cool down and keep for 2-3 days in a sealed container in the fridge or for 1 month in the freezer. Allow to defrost before warming back up.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Tomato and Chickpea Vegan Curry so please let me know in the comments below and leave a star review above. If you do make this, then please tag me in your bowls, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With quick curry love x
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