Hi!
Easy Vegan Chickpea Curry
Healthy, and full of flavor? My simple vegan chickpea curry is the perfect solution for lunch or dinner. With just a few basic ingredients you likely already have in your kitchen, and a touch of spices, you can create a dish that you and your loved ones will absolutely enjoy.
This curry is a fantastic way to incorporate chickpeas into your diet, which are rich in protein and fiber. What’s more, this recipe is incredibly flexible, allowing you to adapt it to your taste preferences or whatever ingredients you have in your fridge. And the best part? It takes less than 30 minutes to prepare, so even on a busy day, you can enjoy something delicious and nourishing.
Grab a pot, your favorite spices, and let’s get cooking! 🌱
Ingredients:
- 2 tablespoons oliva oil extra vigrin
- 1 yellow onion – diced, you can also use red or white
- 4 garlic cloves – minced
- 1 tablespoon ginger – grated
- 1 teaspoon turmeric
- 1 teaspoon curry powder – good quality
- 2 teaspoons garam masala
- 0.5 teaspoon cayenne pepper
- 480 g cans organic chickpeas
- 240 g crushed tomatoes
- 400 ml can organic coconut milk
- 250 ml water – or vegetable broth
- 200 g organic baby spinach – packed
- 2 tablespoons coriander
For serving - Cilantro leaves
- Red onions
- Fresh chili
- Basmati rice
- Naan
Instructions:
Heat the olive oil in a large pan or a pot over medium heat. Once the olive oil is hot, add the chopped onions, minced garlic cloves, and ginger, and cook for 3-4 minutes until the onions are lightly golden.
Add all the spices: garam masala, curry powder, turmeric, cayenne pepper, and ground cumin.
Cook until fragrant for around 30 seconds to a minute.
Add the chickpeas and toast for a couple of minutes. Then add the salt, crushed tomatoes, and coconut milk.
Bring the curry to a boil, reduce the heat to medium-low to keep it gently simmering, and cook for around 10 minutes until it thickens.
Turn off the heat and blend roughly half of the curry with an immersion blender. Or transfer the mixture to a standard blender, blend until smooth, and return it to the pan. Blending the curry takes more effort and it’s optional, but it will help create a rich and creamy curry sauce.
If the sauce is too thick, add another half a cup of water, taste for seasoning, and add more salt if necessary. If you like your curry spicy, now it’s time to add extra chili.
Add the baby spinach and chopped cilantro. As soon as the spinach wilt, the curry is ready.
Serve with your favorite toppings
Enjoy !
