VEGAN INDIAN CURRY RECIPE (Jalfrezi Inspired + Tasty!)

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This Jalfrezi inspired vegan Indian curry recipe is, let’s say, the bomb! It’s really full of flavor just like a curry should be! It’s also quick to make and REALLY healthy to boot. 

It has a vegetable base, chickpeas bringing the protein, and a rich spicy tomato sauce with the option of adding in some coconut milk if you’re after something a little more creamy.

Curries are all about personal taste. This one has a medium heat but that’s easy to switch up if you want it a little milder or with a bit more KAPOW! 

a hand is using a fork to dip into a bowl of vegan Indian curry recipe served with wild rice

As with 99% of my recipes, this one is oil-free to keep it healthy and low calorie. It’s made with all good stuff, so eat as much as you want! Just add some rice, vegan naan, or chapatti for a super satisfying, healthy meal.

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What Kit do I Need to Make This Vegan Indian Curry Recipe?

If you’ve seen any of my recipes before, you’ll know I’m all about cutting down on the washing up! That’s why this recipe pretty much just calls for one good-sized pan, and a few standard kitchen bits and bobs.

  • Large Pan With a Lid – Non-stick is best because this recipe uses no oil, but it’s not essential.
  • Measuring Spoons and Cups – Every kitchen needs a set of these! I’m UK-based so I used to measure in grams, but since switching to cups for measuring I can tell you it’s the way to go!
  • Chopping Board – For chopping all of those lovely veggies.
  • Sharp Knife and Stirring Spoon – Essentials. If you’ve only got a knackered old blunt knife it’s worth sorting that – it makes prepping SO much nicer.

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What’s in this Vegan Indian Curry Recipe?

As you would expect, there is a load of spices that create a punchy, rich flavor. It’s worth getting a good collection of spices and herbs together so you can make your own flavors. I’ve never had a shop-bought curry paste that tasted as good as a home-made one!

There’s also a load of veggies. I use courgette and red pepper as the main vegetable flavors but you can switch these out if you need to.

  • Onion and Garlic – So good for flavour. I love red onion but a white onion would work well too.
  • Veggies – Courgette and red pepper. If you don’t have either of these then aubergine, cauliflower, or green beans would also go amazingly with this type of spicy curry.
  • Chickpeas / Garbanzo Beans – Protein-packed balls of yum, and the perfect companion for most types of curry!
  • Spices – Hot chilli powder, cumin, coriander powder, ginger powder, and fenugreek. It’s worth building up a good stock of spices and herbs for vegan cooking to keep your food from being bland.
  • Tinned Tomatoes – A staple of any Jalfrezi based recipe. 
  • Garnish – Lime (essential!), fresh coriander and spring onion (scallions) take this spicy vegan curry recipe to the next level.
  • Coconut Milk – This is optional. Jalfrezi curries don’t usually have any creaminess to them. I add it to mine as I love how smooth and moreish it makes the flavour. The best thing about making your own food is that you can add in and take out whatever you want!
ingredients for the vegan Indian curry recipe laid out on a wooden chopping board

How to Make the Recipe

I’ve kept this recipe nice and simple – everything goes in one pan. You just need to keep to the timings that I run through in the recipe instructions below to get the best textures and flavors from this vegan Indian curry recipe.

First, the onion and garlic need to soften up. I only ever use water to do this because it saves on having to add oil which is a calorie bomb. If you’re trying to lose a few pounds like me, this is an incredibly easy swap to make. The onions and garlic end up being steamed more than browned off, but the flavor is still amazing in the end result!

Next, all of the spices and chickpeas/garbanzo beans are added in and given some time to infuse before adding the sauce. Curries develop flavor with time so don’t rush this stage.

The tinned tomatoes go in next and go on a simmer for a good twenty minutes. Making this curry ahead of time is ideal so the flavors really have time to come to life.

a close-up view of the vegan Indian curry recipe in a metal dish


This vegan Indian curry recipe is ideal for batch cooking because it freezes well and only tastes better with time. 

If you’re meal-prepping it will last in a sealed container in the fridge for three to four days. It’s ideal to take to work for lunch too – the smells when you reheat it will have everyone you work with very jealous!

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VEGAN INDIAN CURRY RECIPE (Jalfrezi Inspired + Tasty!)

Packed full of flavor and brimming with healthy, nutritious food – yum!
Servings 4 people
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins


  • 1 medium Red onion
  • 4 cloves Fresh garlic
  • 1 medium Courgette
  • 1 Red bell pepper
  • 1 tin Chickpeas / Garbanzo beans
  • 1 tsp Cumin
  • 1 tsp Coriander powder
  • 1 tsp Ginger powder
  • 1 tsp Fenugreek
  • ½ tsp Hot chili powder (adjust to your own preferences. ½ tsp gives a medium heat)
  • 1 can Tinned tomatoes
  • 2 tbsp Tomato paste
  • ¼ tsp Sea salt
  • ½ tin Coconut milk (optional – adds creaminess)
  • 1 Fresh lime
  • 1 Spring onion/scallions (optional – for garnish)


  • Finely chop the onion and crush/finely chop the garlic.
    Add these to a large pan with a dash of water on low heat, and put a lid on it. Cook for three minutes, making sure the water doesn't completely evaporate.
    the chopped uncooked vegetable ingredients: red bell pepper, courgette, onion and crushed garlic
  • Chop the courgette and red pepper into small, bitesize cubes.
    Add these to the onions and garlic in the pan and again add a dash of water and replace the lid.
    Cook for seven minutes, stirring a couple of times and making sure the water doesn't completely dry up.
    the vegetables; red bell pepper, courgette, onion and garlic in a large pan being stirred with a wooden spoon
  • If you're having rice with the curry then it's probably around now that you will want to get it on to cook. Check the packed instructions for this though as different types of rice have different cooking times.
  • Add the drained and rinsed chickpeas/garbanzo beans and all of the spices (cumin, coriander, ginger, fenugreek, and chili powder) to the pan.
    Turn the heat up to medium and cook for five minutes without the lid on, stirring frequently.
    the vegetable ingredients plus the chickpeas and spices in a large pan with a wooden spoon resting in it
  • Add in the tinned tomatoes and tomato paste and give it a good stir.
    Turn the heat to low again and cover with a lid. Simmer for twenty minutes, stirring occasionally.
  • Add the salt. If you want a creamy curry, add in the coconut milk now too, and give it a good stir. Alternatively, have this in a small pourer on the table so people can add it as they eat.
  • Chop the scallion/spring onion and cut the lime into wedges. Use these to garnish the curry and you're ready to eat!
    some coconut milk being poured onto a bowl of Indian spicy curry with wild rice next to it


*Calories are calculated with all garnish ingredients included (coconut milk, spring onion, and lime). The calorie number does not include extras such as rice or naan.
*To reduce the calories leave out the coconut milk.
Calories: 200kcal
Course: Main Course, Lunch
Cuisine: Indian, Vegan, Gluten free, Oil-free, Nut-Free
Keyword: Quick & Easy, Vegetable, Warm, High Protien, Healthy, Oil-Free, Batch Cook, Vegan, Comfort Food

This article contains a few affiliate links. When you buy through a link on this page, I may receive a small affiliate commission at no extra cost whatsoever to you. Thanks for your support!

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