Creamiest Vegan Chickpea Curry

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New Glarus High School

New Glarus, Wis.

Teams of students from across Wisconsin participate in the annual Whipping Up Wellness culinary competition sponsored by the Wisconsin Department of Public Instruction. The team from New Glarus High School entered this recipe for plant-based curry, and when it was chosen, they cooked it up at a statewide competition. The panel of judges chose the dish as the overall winner and it is now being taste-tested in several school cafeterias.


1 cup uncooked rice

1 yellow onion

1 garlic clove

2 carrots, peeled

2 cans (15 oz. each) chickpeas

1 tbsp. olive oil

1 can (28 oz.) diced tomatoes

2 tbsp. curry powder

1 tsp. ground cumin

¾ tsp. kosher salt

1 tbsp. cornstarch

½ cup soy milk


  1. In large saucepot, bring 2 cups water to a boil. While the water is coming to a boil, rinse rice.Add rice to boiling water. Cover pot and simmer for 10 minutes. Remove from heat and keep warm.
  2. Meanwhile, finely chop onion, garlic and carrots. Drain and rinse chickpeas.
  3. In large skillet, heat oil on medium-high heat. Add onion and carrot; sauté for 5 minutes. Add garlic and sauté for another 2 minutes.
  4. Stir in tomatoes with their liquid; add curry powder, cumin, salt and chickpeas.Cook for 5 minutes until bubbly.
  5. Stir in soy milk and cornstarch until fully combined and slightly thickened. Remove from heat.Serve chickpea curry over rice.

Photo courtesy of Wisconsin Department of Public Instruction 

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