Warming 1-Pot Chickpea Curry (Vindaloo-Inspired)

Jump to Recipe
Two bowls of vindaloo-inspired vegan chickpea curry with jeera rice and cilantro

An EASY vegan version of vindaloo has evaded us for a while. Recreating the rich, spicy, warming flavors of this Indian curry while staying true to our commitment to simplicity is a challenge. The quest continues, but through our trials and tribulations, we landed on a super comforting, warming chickpea curry that was too good not to share!

Made in 1 pot with easy-to-find ingredients, this curry is fuss-free and SO flavorful. Let us show you how it’s done!

Tomato, garlic, ginger, red pepper, vegetable broth, chickpeas, oil, apple cider vinegar, onion, coconut sugar, spices, and sea salt

The vindaloo we’ve tried from Indian restaurants has a rich, spicy, tangy, and not-too-tomatoey sauce that has us totally hooked! Recreating the exact dish turned out to be too ambitious for weeknight cooking (let’s be honest…too difficult, and we’re getting takeout!), but what we landed on has become a new weeknight favorite!

This 1-pot chickpea curry starts with sautéing onion and red bell pepper until very tender, which creates a rich, savory-sweet base. Then fresh ginger, garlic, and cumin seeds begin sending it into warming territory!

Minced ginger, garlic, and cumin seeds in a pot with sautéed onion and bell pepper

Next come fresh tomatoes for a saucy, substantial base. We tried with canned but found the stronger tomato flavor overpowered the dish. A little bit of tomato paste, however, adds depth and thickness.

We kept the spices simple, warming, and accessible: red pepper flakes, coriander, cinnamon, and clove.

Spices, tomato paste, fresh tomatoes, and sautéed veggies in a pot

The remaining essentials include chickpeas for heartiness, vegetable broth to make it saucy, sea salt for overall flavor, and a little apple cider vinegar and coconut sugar (or another sweetener) to mimic the sweet, tangy flavors of vindaloo.

Pouring vegetable broth over chickpeas in a pot

After simmering to thicken and let the flavors develop, you can optionally stir in baby spinach for a nutritional boost!

Using a wooden spoon to stir a pot of our warming 1-pot vegan chickpea curry inspired by vindaloo

We hope you LOVE this chickpea curry! It’s:

Subtly spicy
& SO delicious!

It’s a simple, satisfying weeknight meal that pairs perfectly with our Easy Jeera Rice and feels extra special when served with Easy Vegan Naan or Fluffy Gluten-Free Naan.

More Chickpea Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Overhead shot of a bowl of jeera rice and warming vegan chickpea curry topped with cilantro

Warming 1-Pot Chickpea Curry (Vindaloo-Inspired)

Easy, 1-pot chickpea curry with tomatoes, red bell pepper, and warming spices. A comforting, plant-based meal perfect for meal prep or weeknights!
Author Minimalist Baker
Overhead shot of a bowl of vegan vindaloo chickpea curry with rice and cilantro
5 from 8 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 (~1 ¼ cup servings)
Course Entrée
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 1-2 Tbsp coconut or avocado oil (if oil-free, sub water and add more as needed)
  • 1 cup diced white or yellow onion (1/2 large onion yields ~1 cup or 160 g)
  • 1 large red bell pepper, diced (1 large pepper yields ~1 ½ cups or 180 g)
  • 3 cloves garlic, minced (3 cloves yield ~1 ½ Tbsp or 14 g)
  • 2 tsp minced fresh ginger
  • 1 tsp whole cumin seeds (or sub half as much ground)
  • 1 ½ cups chopped fresh tomatoes (2-3 roma tomatoes yield 1 ½ cups or 300 g)
  • 2 Tbsp tomato paste
  • 1 tsp red pepper flakes
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1 tiny pinch ground cloves
  • 2 (15-oz.) cans chickpeas, drained (or sub ~3 cups home-cooked in place of the 2 cans)
  • 1/2 cup vegetable broth*
  • 1/2 tsp sea salt
  • 2 tsp apple cider vinegar
  • 2 tsp coconut sugar (or maple syrup)
  • 2-3 cups baby spinach (optional)

FOR SERVING optional


  • If serving with rice or naan, start it before making the curry. Recipes are linked in the ingredients section above.
  • Heat oil in a large pot or large rimmed skillet over medium heat. Once hot, add the onion and sauté until beginning to soften, about 2-3 minutes. Add the red bell pepper and sauté for 3-4 minutes, stirring occasionally, until softened.
  • Add the garlic, ginger, and cumin seeds (and more oil, if needed) and sauté for 1 minute, until fragrant.
  • Add the chopped tomatoes, and cook for 5-7 minutes until they begin to break down. Then add the tomato paste, red pepper flakes, coriander, cinnamon, and cloves, and cook for 1 minute, until fragrant.
  • Add the drained chickpeas, vegetable broth, salt, vinegar, and coconut sugar (or maple syrup) and stir. Bring to a simmer over medium-high heat. Once simmering, cover, reduce heat to low, and cook for 20-25 minutes to thicken and allow the chickpeas to soak up the flavors.
  • Remove the lid, increase the heat, and continue cooking for 5-10 minutes, until thick and saucy. Taste and adjust, as needed, adding more vinegar for acidity, coconut sugar for sweetness, or salt for overall flavor. Optionally, stir in baby spinach and cook until wilted.
  • Enjoy with rice (or other grains) and/or naan and garnish with coconut yogurt and fresh cilantro (all optional).
  • Store leftovers in a sealed container in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. Reheat in the microwave or on the stovetop, adding a little water if needed, until warm.


*We tested with canned tomatoes and found the tomato flavor to be too overpowering.
*We tested replacing the vegetable broth with water, but strongly preferred the version with vegetable broth.
*Very loosely adapted from Swasthi’s Chicken Vindaloo.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 260 Carbohydrates: 41.8 g Protein: 10.4 g Fat: 7.1 g Saturated Fat: 3.2 g Polyunsaturated Fat: 1.3 g Monounsaturated Fat: 0.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 631 mg Potassium: 597 mg Fiber: 10.6 g Sugar: 13.7 g Vitamin A: 367 IU Vitamin C: 69 mg Calcium: 96 mg Iron: 2.4 mg

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. SteveF says

    This chickpea curry is a “go to” meal. Tasty, not too hot and easy to make. Great for a mid-week meal or for serving when I have weekend dinner guests.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Steve! Thanks so much for the lovely review!

  2. Abby says

    I made this the day that the recipe came out and forgot to give it an all star review! I have made it again since then! It is so tasty and I love that it uses ingredients that I normally keep on hand. Works to make in a pinch! As always the flavors were spot on and it was fresh and delicious. The recipe was so clear and easy to follow (which is always true!). Thanks again for a wonderful curry, I have loved every curry of y’alls I have tried (and I have tried most of them)! Thank you for sharing all these wonderful recipes with us! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you so much for your sweet review, Abby! We’re so glad you’ve been enjoying this recipe! xoxo

  3. Eva says

    Delicious, easy and quick! I didn’t have cumin seeds so I tossed in about a teaspoon of black mustard seeds (which I should have added earlier on with the onions and garlic, so they would get toasted and “pop”), and I didn’t have fresh ginger so used about a 1/2 teaspoon of powdered. I added about 2 teaspoons of Thai green chili paste, and a few shakes of cayenne chili pepper powder. I used a 15 ounce can of diced tomatoes because I didn’t have fresh, but I guess my additional spices balanced out the flavors. I served it with basmati rice. Thanks for the recipe!

  4. Nicole says

    So SO good and quick for a weeknight meal. I shared left overs with a coworker the next day, and she went out and made it that night. Love the simplicity of a one pot meal with the complexity of amazing flavors. I made the vegan naan to go with it, and all i can say is make a double batch of naan – even my 4 and 7 year olds loved it <3 Looking forward to the next recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Seth, we haven’t! It might cause a burn warning unless you add additional liquid (broth and/or maybe coconut milk?). For timing, probably 4-5 minutes on high pressure.

  5. Lynne says

    This is wonderful and smells amazing! Even hubs—who I’m trying to convince to eat less meat—loved this. I used tinned tomatoes, because that’s what I had. Also added a bit extra spice because that’s the way we like things. I’ll def make again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad to hear it was a hit and you’ll be making it again. Thank you for the lovely review, Lynne! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cheryl, we think that would work! Kidney beans might also be nice. Let us know if you try it!

  6. Karen says

    So delicious! I used canned tomatoes (even though clearly advised not to in the recipe), as it is really winter where I am and I can’t even buy red tomatoes right now. The only ones at the store are pale and green-ish and crazy expensive. The tomato flavour was definitely stronger than intended, as is clearly stated in the recipe. I added extra spices to compensate a bit and it was great. I am sure that with fresh tomatoes it will be even more amazing.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Karen! Thank you for the lovely review and for sharing your modifications! xo

  7. Christina Ronk says

    I’m about tho make this and see that there is no curry required. Is that correct? I just figured that there would be curry in a chickpea CURRY recipe :)