Servings: 2

Indian Chickpea Curry (vegan + GF)

Recipe for a vegan and gluten-free indian chickpea curry - this curry is very delicious, healthy and quick & easy to make! Perfect comfort food to warm up! ;-)
5 from 1 vote
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Course: Lunch & Dinner


For the curry:

  • 1 can chickpeas drained and rinsed
  • 1 onion
  • 2-3 cloves of garlic
  • a small piece of ginger about 3cm
  • 1 small eggplant or courgette
  • 1 carrot
  • 1/2 red paprika
  • 1/2 yellow paprika
  • 1 can of coconut milk
  • 1-2 tbsp yellow curry paste or curry powder to taste
  • 1/4 tsp red paprika powder
  • 1/4 cayenne pepper optional
  • salt & pepper
  • 1 tbsp coconut blossom sugar to taste
  • water or vegetable broth optional
  • a big squeeze of lime juice
  • fresh parsley


  • Cook rice according to directions stated on the package.
  • Wash and core red bell pepper.
  • Peel carrot, onion, ginger & garlic.
  • Then cut the vegetables into cubes.
  • Heat up coconut oil in a pan and sauté onion, garlic and ginger for about 1-2 minutes.
  • Add curry paste and the remaining seasonings and roast for about 1 more minute while stirring.
  • Then add sliced courgette, red bell pepper and carrots and fry for a short time.
  • Whipe off with coconut milk. Add chickpeas and coconut blossom sugar to desired taste.
  • Bring to the boil and let the curry simmer for about 8-10 minutes at low heat until the vegetables are soft and desired consistency. Add some water or vegetable broth if needed.
  • Finally season again to taste.
  • Serve your curry with a squeeze of fresh lime juice, to rice (or other side dishes of choice).
  • Garnish with fresh parsley and enjoy! :-)
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!