A Simple Plant-Based Curry That Delivers

This Vegan Spelt Chickpea Curry is warm, creamy, and full of flavour. It is simple to prepare, uses everyday ingredients, and pairs perfectly with cooked spelt for a satisfying and nourishing meal. The dish has a mild spice level, a rich tomato base, and a soft, comforting texture.

The combination of chickpeas and spelt creates a filling bowl that works for lunch, dinner, or meal prep. Each bite feels hearty without being heavy, and the recipe is ideal for anyone looking for an easy plant-based option that tastes good and keeps well.

Why This Recipe Works

This curry uses straightforward ingredients and cooks in under 30 minutes. Spelt brings a nutty flavour and soft bite, making the dish more interesting than standard rice or pasta bowls. The sauce is creamy from coconut milk and carries a light warmth from curry powder and turmeric.

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It’s a versatile, budget-friendly recipe that suits busy days and relaxed evenings. You can adjust the seasoning easily, add more vegetables, or change the spice level to match your taste.

Print Recipe

Budget-friendly

Vegan Spelt Chickpea Curry

Author: Valentina Cuisine: British, International Courses: Dinner, Lunch Recipe Keys: C chickpea curry E easy vegan meal P plant-based dinner S spelt recipes V vegan curry

Difficulty: Beginner Prep Time 10 mins Cook Time 25 mins Total Time 35 mins

Servings: 4 Estimated Cost: £ 6 Calories: 420

Best Season: Suitable throughout the year

Dietary:

D Dairy-Free V Vegan

Description

A warm, creamy chickpea curry served with nutty spelt. Simple, comforting, and fully plant-based, ideal for a quick meal or weekly prep.

Ingredients

Cook Mode Cooking Mode Disabled

Servings

For the spelt:

• 250 g pearled spelt (rinsed)
• 600 ml water
• ¼ tsp salt

For the curry:

• 1 tbsp, olive oil
• 1 onion (diced)
• 3 cloves garlic (minced)
• 1 tbsp ginger (grated)
• 1 tbsp mild curry powder
• ½ tsp turmeric
• 1 tsp ground cumin
• 400 g chopped tomatoes (canned)
• 400 ml coconut milk (full fat)
• 400 g cans-chickpeas (drained and rinsed)
• ½ tsp salt (to taste)
• ¼ tsp black pepper
• 1 tbsp lemon juice
• fresh coriander (optional, for serving)

Instructions

Cook the spelt.

1. Place spelt, water, and salt in a pot. Bring to a boil, reduce heat, and simmer for 20–25 minutes until tender. Drain if needed.

Sauté aromatics.

1. Heat oil in a pan. Add onion and cook for 3–4 minutes until soft. Add garlic and ginger and stir for 1 minute.

Add spices.

1. Stir in curry powder, turmeric, and cumin. Cook for 30 seconds to release flavour.

Add tomatoes.

1. Pour in chopped tomatoes. Simmer for 3 minutes.

Add coconut milk and chickpeas.

1. Stir in coconut milk and chickpeas. Simmer for 10–12 minutes until the sauce thickens.

Season.

1. Add salt, pepper, and lemon juice. Stir and adjust seasoning to taste.

Serve.

1. Spoon curry over cooked spelt and top with fresh coriander if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 420kcal

% Daily Value *

Total Fat 17g27%

Saturated Fat 10g50%

Sodium 420mg18%

Potassium 720mg21%

Total Carbohydrate 54g18%

Dietary Fiber 11g44%

Sugars 6g

Protein 13g26%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

• If the curry becomes too thick, add a splash of water.
• Adjust spice levels easily by increasing curry powder or adding chilli flakes.
• Keeps well for meal prep and reheats nicely.

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Substitutions & Variations

• Replace chickpeas with lentils or mixed beans.
• Add spinach or peas in the last few minutes of cooking.
• Use light coconut milk for a lower-calorie version.
• Swap spelt for quinoa, rice, or couscous if needed.

Keywords: vegan curry, spelt recipes, chickpea curry, plant-based dinner, easy vegan meal