Easy Chickpea Curry Vegan No Oil

Super Quick and Easy No Fry Chick Pea Curry on Basmati Rice


A lot of vegan recipes have a number of ingredients that I usually don’t have, or require all sorts of frying and pots and pans. Or they say quick and easy but it’s really not!

This recipe is quick when you want to get some veggies but don’t feel like cooking. I find regular stir fries to be pretty bland and I don’t like soy sauce that much, so when I want some rice this tomato based recipe does the trick. As usual feel free to tweak with other spices, and add/remove veggies (peas, etc), etc. If you have leftover quartered potatoes and rice this is when to make this recipe!

1 can chick peas (aka garbanzo beans), drained and rinsed
1 can tomato paste
1-2 cups of water (depending on thickness desired)
1/2 tbsp curry powder
1 cup diced cooked potatoes (leftovers or microwave 2 potatoes). Amounts are totally up to you.
1 cup of cauliflower (frozen) – microwave as per directions


Put tomato paste, water, curry powder, chick peas and potatoes (if leftover) in a microwaveable bowl and mix together.  I just kept adding water until it was more of a sauce, so I didn’t measure but it was at least a cup.

Microwave as long as required to be hot. For me it was at least 4 minutes.

Microwave the cauliflower from frozen as per directions if using. Microwave frozen peas if using. Microwave potatoes if you don’t have leftovers.

Microwave the leftover basmati rice or make a new batch while you’re doing this. Basmati cooks in about 15 minutes.

Put microwaved veggies together with curry mixture, pour on rice and eat!

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