Insanely creamy and delicious vegan chickpea curry recipe that’s easy to make for the camp stove
Whether you’re in the mood for something warming to devour around the campfire, or something tasty to gobble down after a hard day of hills, this vegan chickpea curry is just the ticket.
It’s an easy one-pot recipe and pretty foolproof, so ideal after a day exerting yourself in the outdoors. This coconut chickpea curry is insanely creamy and delicious, which is why it makes an appearance on trips for us time and time again.
Best Vegan Chickpea Curry
We love this curry because it’s really easy to make on plant-based camping trips. All the ingredients are easy to find, so it’s a recurring favourite come dinner time. The combination of coconut milk and tomatoes makes for a rich and creamy base. The addition of herbs and spices on top adds a depth of flavour and heat.
As it’s a one-pot recipe it’s minimal faff and simple to create. It also means less washing up, which is never a bad thing. Plus it’s pretty quick to prepare and cook saving time and fuel.
It’s crammed with goodness as the chickpeas bring a good dose of protein, whilst the spinach is packed with iron and Vit C. Along with the mushrooms, coconut milk, tomatoes and spices, there’s a whole bunch of vitamins and minerals brewing in each bowl.
This chickpea curry recipe is great because:
- It’s incredibly tasty
- Packed with vitamins and minerals
- Uses easy-to-source ingredients
- It’s super creamy
- Can be as spicy as you like it
- Minimal fuss one-pot recipe
- Cooks quickly so ideal for the camp stove
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How to Make Vegan Chickpea Curry
1a) If you want to add a little extra flavour to your curry, start by frying off thinly sliced onion, followed by garlic. If you want to cut down your cook time and carrying oil on your trip isn’t practical, then you can easily skip this step and you’ll still have a banging curry without it.
1b) If weight and cook-time are a consideration when it comes to preparing dinner, skip the first step and get straight on with chopping your mushrooms. Add to a pot on the stove or fire, with coconut milk and chopped tomatoes.
2) Chuck in your spice mix, stock cube and a tin of chickpeas. Adding them now means they’ll get really flavourful soaking up all the juices and spices.
3) Place the pot on the stove or fire and let it all cook for about 5 minutes. Stir occasionally so all the flavours infuse.
4) Then add the spinach to the pot. You may need to do this bit by bit so it wilts down, making room for more spinach.
5) Let the mixture cook for 4 minutes, again stirring occasionally. Then serve with rice or bread for mopping.
Tips and Substitutions for this Easy Chickpea Curry
Some hacks and tips to help make your vegan chickpea curry super tasty and simple:
- If you’re tight on space and weight, omit the oil, onion and garlic. I’ve made this recipe many a time without and it’s just as tasty.
- Again if you’re tight on space and weight, you can substitute the coconut milk for creamed coconut or powdered coconut and just add water when it comes to cooking.
- You can also substitute the tinned tomatoes for fresh tomatoes or tomato paste and water.
- Can’t get your hands on any spinach? Any leafy green will do but bear in mind they may take longer to cook. Spring greens for example are a lot tougher so will require more cook time.
- You can also substitute the mushrooms for another veg, such as pepper, courgette or green beans.
- Like it hot? Add even more chilli powder to your spice things to heat things up at dinner time.
- Feeling fancy? Add some fresh chilli or coriander to make your curry aromatic and tasty.
- Make your herb mix ahead of trips so when it comes to cooking you can just throw it in. On longer trips we’ll double to sometimes triple our herb ix so we can have this curry multiple times.
Best Vegan Chickpea Curry Recipe
- 1 onion
- 4 cloves garlic
- 1 tbsp oil
- 1 tsp ground tumeric
- 1 tsp ground ginger
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp garlic powder
- 2 tsp tandoori massala powder
- 1 tsp chilli powder or chilli flakes
- 400 ml coconut milk one tin of coconut milk
- 227 grams chopped tomatoes small tin
- 300 grams mushrooms
- 1 tin chickpeas 400g tin
- 125 grams spinach roughly one small bag
- 1 stock cube
Optional First Step
- Begin by frying off some onion, soon followed by garlic for 3 minutes.
- Chop your mushrooms and add to a pan on the stove with the coconut milk and chopped tomatoes.
- Followed by your herb mix, stock cube and chickpeas, then stir to combine all the ingredients. Let the mixture cook for about 5 minutes, stirring ocassionally.
- Add the spinach to the pan and stir. You may need to do this gradually so all the spinach wilts.
- Let everything cook for a further 5 minutes, then serve with rice or bread and enjoy!