Ingredients
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2 cans (15 oz each) chickpeas, drained and rinsed
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2 tablespoons vegetable oil
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1 large onion, finely chopped
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3 cloves garlic, minced
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1 -inch piece of fresh ginger, minced
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1 green chili pepper, finely chopped (adjust to your spice preference)
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1 can (14 oz) diced tomatoes
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1 can (14 oz) coconut milk
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2 teaspoons ground cumin
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2 teaspoons ground coriander
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1 teaspoon ground turmeric
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1 teaspoon paprika
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1/2 teaspoon cayenne pepper (adjust to your spice preference)
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1 Salt and black pepper to taste
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1 Fresh cilantro leaves for garnish
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1 Cooked rice or naan bread, for serving (optional)
Directions
Immerse yourself in the vibrant flavors of India with this Vegan Chickpea Curry. It’s a delicious, protein-rich dish that’s easy to prepare and perfect for a hearty dinner.
Customize the spice level to your preference by adjusting the amount of cayenne pepper and green chili used. Serve with rice or naan for a complete meal.
Steps
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1
Done
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Sauté Aromatics: |
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2
Done
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Heat the vegetable oil in a large pan over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 4-5 minutes. |
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3
Done
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Add Ginger, Garlic, and Chili: |
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4
Done
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Stir in the minced garlic, ginger, and green chili pepper. Cook for an additional 2 minutes until fragrant. |
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5
Done
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Spice It Up: |
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6
Done
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Add the ground cumin, ground coriander, ground turmeric, paprika, and cayenne pepper to the pan. Mix well and cook for about 1 minute to toast the spices. |
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7
Done
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Introduce Tomatoes and Coconut Milk: |
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8
Done
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Pour in the can of diced tomatoes (with their juices) and the can of coconut milk. Stir to combine, and let it simmer for 5-7 minutes, allowing the sauce to thicken. |
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9
Done
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Add Chickpeas: |
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10
Done
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Incorporate the drained and rinsed chickpeas into the sauce. Cook for an additional 10-12 minutes, or until the chickpeas are heated through and the flavors meld together. |
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11
Done
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Season and Serve: |
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12
Done
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Season with salt and black pepper to taste. Adjust the spice level if needed. |
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13
Done
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Serve the Vegan Chickpea Curry hot, garnished with fresh cilantro leaves. It pairs perfectly with cooked rice or naan bread. |
