Ingredients
-
2 cans (15 oz each) chickpeas, drained and rinsed
-
1 onion, finely chopped
-
2 cloves garlic, minced
-
1 -inch piece of ginger, grated
-
1 can (14 oz) diced tomatoes
-
1 can (14 oz) coconut milk
-
2 tablespoons vegetable oil
-
2 teaspoons curry powder
-
1 teaspoon ground cumin
-
1 teaspoon ground coriander
-
1/2 teaspoon turmeric
-
1/2 teaspoon paprika
-
1 Salt and black pepper to taste
-
1 Fresh cilantro leaves, for garnish (optional)
-
1 Cooked rice or naan bread, for serving
Directions
Savor the authentic taste of India with this quick and hearty vegan chickpea curry, perfect for a satisfying lunch.
You can adjust the level of spiciness by adding more or less curry powder and paprika, according to your taste preferences. This curry also makes great leftovers and can be refrigerated for a couple of days.
Steps
|
1
Done
|
Heat the vegetable oil in a large skillet or pan over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent. |
|
2
Done
|
Stir in the minced garlic and grated ginger and cook for another 1-2 minutes until fragrant. |
|
3
Done
|
Add the curry powder, ground cumin, ground coriander, turmeric, and paprika. Cook, stirring constantly, for about 1-2 minutes to toast the spices. |
|
4
Done
|
Pour in the diced tomatoes and coconut milk. Mix well and bring the mixture to a simmer. |
|
5
Done
|
Add the drained and rinsed chickpeas to the skillet. Stir to combine and simmer for 15-20 minutes, allowing the flavors to meld and the sauce to thicken. If the curry becomes too thick, you can add a little water to reach your desired consistency. |
|
6
Done
|
Season with salt and black pepper to taste. |
|
7
Done
|
Serve the vegan chickpea curry hot, garnished with fresh cilantro leaves if desired. Enjoy it with cooked rice or naan bread. |
