Step 1

Heat the coconut oil in a large pot or Dutch oven over medium. Add the onions and sauté them for 4-5 minutes until they’re translucent and soft.

Step 2

Stir in the garlic, ginger, and green chile, cooking for another 2 minutes until the mixture is fragrant.

Step 3

Season the veggies with curry powder, stirring for another minute or so to combine the mixture and open up the curry powder.

Step 4

Pour in the diced tomatoes with their juices and the chickpeas, stirring to combine. Add the coconut milk and water, then bring the curry to a boil.

Step 5

Once boiling, reduce the heat to low and simmer for 10 minutes. Stir in garam masala and salt to taste, then let it simmer for another 2-3 minutes. If the curry is too thick, you can add a little more water to achieve your preferred consistency.

Step 6

Serve your vegan chickpea curry immediately while hot with chopped cilantro, lime or lemon wedges, basmati rice, or vegan naan. Happy eating!