Easy vegan chickpea curry recipe - lower carb alternative

Fancy a delicious, heart-warming vegan meal that you can cook in just under 30 minutes? Try this easy vegan chickpea curry recipe, which I like to serve with veggie rice for a lower carb version.

My go-to easy vegan chickpea curry recipe

Although my interest in cooking has grown in the past couple years, I’m still very much a fan of quick and easy (yet tasty) recipe. Whenever I feel like a warm dish full of flavours, I make this vegan curry!

Ingredients for this vegan chickpea curry - 2 servings

1 tin of chickpeas
1 tin of coconut milk
1/2 tin of chopped tomatoes
1 onion
Handful of white mushrooms
1 tablespoon curry powder
Herbs

Note: I sometimes add spinach, feel free to do so as well.

Step by step recipe

Chop the onion very finely then fry it in olive oil in a saucepan on medium heat.

When they begin to brown, add the coconut milk and chopped tomatoes, Mix well and let it simmer for 20 minutes.

Chop the mushrooms, drain the chickpeas and add them in the saucepan with curry powder and herbs of your choice. Allow them to simmer for 5 to 10 minutes.

If you’re using spinach, add a handful in the last 3 minutes.

Add salt and pepper to taste.

I like to add a dollop of vegan soft cheese or coconut yogurt on top.

A lower-carb curry version

Although deliciously and filling, a curry can become carb-heavy when being served with rice. Whether you’re on a diet and looking for a lighter version of this dish, or simply want to up the veggie ratio, simply swap the rice for veggie rice.

I use the FullGreen microwave sachets for convenience. The cauliflower rice goes extremely well with this curry, but you there are other veggie rice flavour you can choose from, such as cauli & broccoli or cauli & tomato.

I hope this easy recipe gave you some inspiration to cook warm and cosy vegan dishes :)

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