Chickpea Curry Recipe (vegan)

This recipe is better than takeout and easy to make at home. The crunch from the cashews is what makes this dish extra tasty. Feel free to change up the vegetables or add more of them. Choose full-fat coconut milk for its richness and be generous with the spices!


  • Chickpeas
  • Coconut milk
  • Tomato purée
  • Roasted cashews
  • Kouseband
  • A bunch of coriander
  • Rice
  • Vegetable oil
  • Red onion
  • Garlic gloves
  • Ginger
  • Chili
  • Sea salt
  • Curry spice mix

or use your favorite spices e.g.:

  • Cumin
  • Tumeric
  • Mustard
  • Black pepper
  • Cardamon
  • Cayenne
  • Lemon leaves
  • Curry Nut House


  1. Chop the onions, kouseband, garlic, ginger and chili
  2. Cook the rice (for extra flavor, cook the rice in coconut milk)
  3. Pre-heat a big saucepan, add some table spoons of vegetable oil and fry the chopped onions, garlic, ginger and chili until the onions are golden (10 min.)
  4. Add the spices to the pan and let it mingle for a few minutes
  5. Add the kouseband and after 5 minutes the chickpeas
  6. Add the sea salt, coconut milk and tomato purée and stir (add water when too thick)
  7. Let it simmer for 10 minutes (or when the snake beans are done)
  8. When serving, mix in the roasted cashews with the curry and top it off with some roasted cashews

Posted on March 06, 2021
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