Ingredients
-
2 tablespoons oil (vegetable or coconut)
-
1 large onion, finely chopped
-
3 cloves garlic, minced
-
1 -inch piece of fresh ginger, grated
-
1 can (15 oz) chickpeas, drained and rinsed
-
1 can (14 oz) diced tomatoes
-
1 can (14 oz) coconut milk
-
2 tablespoons curry powder
-
1 teaspoon ground cumin
-
1 teaspoon ground coriander
-
1/2 teaspoon turmeric powder
-
1/2 teaspoon paprika
-
1/4 teaspoon cayenne pepper (adjust to taste for spiciness)
-
1 Salt to taste
-
1 Fresh cilantro leaves, for garnish
-
1 Cooked rice or naan bread, for serving (optional)
Directions
This Vegan Chickpea Curry is a versatile dish that can be customized with your favorite vegetables or additional spices. Adjust the level of spiciness by varying the amount of cayenne pepper. Enjoy the delightful flavors of India on your plate!
Steps
|
1
Done
|
In a large skillet or pan, heat the oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent. |
|
2
Done
|
Add the minced garlic and grated ginger to the skillet. Sauté for another 1-2 minutes until fragrant. |
|
3
Done
|
Stir in the curry powder, ground cumin, ground coriander, turmeric powder, paprika, and cayenne pepper. Cook for a minute or two to toast the spices. |
|
4
Done
|
Add the diced tomatoes with their juices and the drained chickpeas to the skillet. Mix well. |
|
5
Done
|
Pour in the coconut milk and season with salt. Stir everything together and let it simmer for about 15-20 minutes, allowing the flavors to meld together and the curry to thicken. |
|
6
Done
|
Taste the curry and adjust the seasoning or spiciness to your preference. |
|
7
Done
|
Serve the Vegan Chickpea Curry hot, garnished with fresh cilantro leaves. It can be served over cooked rice or with naan bread if desired. |
