Almond milk curry is a delectable comfort food, perfect to enjoy any time during the year! You can whip up this creamy, aromatic spicy curry for comfort dinners, especially during cozy gatherings.
This easy-to-make vegan chickpea curry is made with the almond milk base. That yields a luscious and rich dish that pairs up well with steamed rice, meat, or bread.
I bet you, you'll fall in love with this versatile and delicious curry just like me. Not to mention, that this creamy almond milk curry satisfies your savory craving, it brings warmth and happiness to your dining table.
Why do I love this almond milk curry recipe?
Simply Delicious. Firstly, the combination of almond milk and warm Indian spices makes up this curry, very delicious that’s equally tasty and satisfying.
It’s vegan. A quick meal to put together, when you are planning for a vegan dinner.
Flexible Choices. This recipe is highly customizable. Having this almond milk curry as the base, as you can mix and match your favorite vegetables(make this jalfrezi curry), proteins, or tofu, making it versatile to suit different dietary preferences.
Quick and Easy. This recipe requires minimal effort and time, which means you'll have a delicious meal on the table effortlessly.
Perfect for Any Occasion. This spicy almond milk curry is good to serve on a weeknight or at a special gathering, and it's sure to impress every time.
Almond milk. This creamy, dairy-free milk is the base of our curry. It provides a rich, velvety texture. If needed, you can replace it with coconut milk(same as this chia pudding) or cashew milk.
Chickpeas. Today I made it with chickpeas, but feel free to choose between tofu, chicken, or even shrimp for a boost of flavor and variety. Try exploring with different choices of protein to find your favorite combination.
Onion. The fundamental ingredient for making a curry. I made it with red onions, feel free to use yellow onions as well. Yellow onion also blends well with this recipe, giving a mild sweetness.
Tomatoes. I have pureed the fresh tomato using the blender. However, you may use canned fire roasted tomatoes as well. If you have any questions about swapping with canned tomatoes, let me know in the comments. I share the complete details with you.
Ginger and garlic. Both are inseparable when in the making of curry. Both give warmth and enhance the flavors of this almond milk curry. I have added minced garlic and ginger, you may add them as paste or as crushed as well.
Turmeric powder. This ingredient adds a golden tint to the curry, a little amount goes a long way.
Garam masala. Visited an Indian restaurant and wondering what's in the curry? This is one the Indian flavor bomb, that you should never miss while making this recipe. If you don't have it in your pantry, it's time to restock it now. It's a good investment if you plan to make Indian style food at home.
Paprika. Added for the mild heat. If you prefer this almond milk curry with spice kick, try swapping with cayenne pepper, or Indian red chili powder.
How to make almond milk curry
Chop onion. Mince the garlic, and ginger. Measure out your almond milk and other spices ready. Keeping everything within reach makes the cooking process breeze.
Heat oil in a large pan over medium heat. Add onions, garlic, and ginger, cooking until they're soft and fragrant. Be careful not to burn them.
Add freshly pureed tomato, turmeric powder, paprika, and garam masala. Stir often until mixture thickens.
Now stir in water, and allow the spices to get cooked and the flavors to meld.
Allow it to reduce to a thicker consistency.
Now add almond milk and cooked chickpeas. And gently stir to combine. Bring the curry to a gentle simmer, then lower the heat and cover the pan.
Allow the curry to cook for about 10-15 minutes, or until the curry reaches your desired consistency. Be cautious not to let the curry become too thick.
Taste and adjust seasoning as needed. Serve hot over rice or with a side of naan, and enjoy!
How to store?
To store leftover almond milk curry, follow these steps for the best results.
Refrigeration. Allow the curry to cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3-4 days.
Freezing. This is a great freezer friendly recipe and great for meal prepping. For this,, transfer the cooled curry to a freezer-safe container or a resealable plastic bag. Label it with the date and contents, and freeze it for up to 3 months.
Thawing. When you're ready to enjoy the curry again, place the frozen container in the refrigerator overnight to thaw gently.
Reheating. Warm the thawed curry in a saucepan over low heat, stirring occasionally, until heated through. If the curry appears too thick, you can add a splash of almond milk or water to achieve the desired consistency.
Thai-Inspired Curry. Add a few tablespoons of Thai red or green curry paste instead of garam masala, and incorporate some chopped fresh basil for a Thai twist(good to serve with this Thai noodles).
Creamy Tomato Almond Milk Curry. Include a can of crushed tomatoes to the curry along with the almond milk for a tangy, creamy tomato-based curry.
Spicy Almond Milk Curry. For those who love a little heat, add a teaspoon or two of red pepper flakes or a couple of chopped fresh chilies for a fiery kick(like this cauliflower curry and mung bean curry).
Frequently asked questions
Yes, you can use coconut milk as an alternative to almond milk. It will give the curry a slightly different flavor and richness, but it will still be delicious.
Absolutely! You can prepare the curry ahead of time and store it in the refrigerator for up to 3-4 days. Just be sure to reheat it gently before serving.
Yes, this curry can easily be adapted. Substitute chickpea with meat or your choice of vegetable and enjoy!
Yes, you can freeze the curry for up to 3 months. Just make sure to store it in a freezer-safe container or a resealable plastic bag, and thaw it overnight in the refrigerator before reheating.
Top three kitchen tools required.
Deep skillet. A wide, deep pan is essential for cooking the curry evenly and accommodating all of the ingredients.
Wooden Spoon. This tool is perfect for stirring and combining ingredients, as well as preventing them from sticking to the bottom of the pan.
Airtight Containers. You'll need these to store any leftovers in the refrigerator or freezer, ensuring the curry stays fresh and tasty for later enjoyment.
Printable recipe card
Almond milk curry
- 14 oz chickpea cooked and drained
- 2 tablespoon vegetable oil /avocado oil
- 1 onion chopped
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- 1 cup tomatoes pureed/canned
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper optional
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 cup almond milk
- 1 teaspoon salt
- 1 tablespoon cilantro for garnish (optional)
- Heat the vegetable or avocado oil in a large pan or skillet over medium heat.
- Once the oil is hot, add the chopped onion to the pan.
- Sauté until the onion becomes translucent, approximately 5-7 minutes.
- Add the minced garlic and ginger to the pan.
- Stir well and cook for about a minute until the aromatics become fragrant.
- Now, add all the ground spices - paprika, cayenne pepper (if using), garam masala, cumin, and turmeric to the pan. Stir the spices around to mix them well with mixture.
- Cook for another minute until the spices are well toasted.
The base sauce
- Pour in the tomato puree.
- Mix it well with the other ingredients in the pan and let it simmer for about 5 minutes.
- The tomato should reduce and combine well with the spices to form a paste-like texture.
- Add one cup of water and bring the mixture to boil. This process allows the spices to get cooked and turns with the wholesome flavors.
- Allow this mixture again to reduce to thicker consistency.
- Now add chickpeas, salt, and almond milk.
- Reduce the heat to low and let the curry simmer for about 10-15 minutes or until it reaches your desired consistency.
- Taste the curry and adjust the seasoning if necessary.
- Garnish with chopped cilantro leaves.
- Your almond milk curry is ready to serve! It pairs perfectly with basmati rice or naan bread.
- Enjoy your meal!