Ingredients
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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, grated
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1 tablespoon curry powder
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1/2 teaspoon ground turmeric
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1/2 teaspoon paprika
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1/4 teaspoon cayenne pepper (adjust to taste)
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1 can (15 oz) chickpeas, drained and rinsed
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1 can (15 oz) diced tomatoes
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1 can (15 oz) coconut milk
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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
Serve the Vegan Indian Chickpea Curry hot, garnished with fresh cilantro leaves. Enjoy it on its own or with cooked rice or naan bread for a complete and satisfying meal.
Adjust the level of cayenne pepper to suit your desired level of spiciness. This versatile curry pairs wonderfully with rice, naan, or any of your favorite Indian side dishes.
Steps
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1
Done
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In a large pan, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until it becomes translucent. |
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2
Done
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Stir in the minced garlic and grated ginger, and sauté for an additional 1-2 minutes until fragrant. |
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3
Done
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Add the curry powder, ground cumin, ground coriander, ground turmeric, paprika, and cayenne pepper to the pan. Mix well to coat the onions, garlic, and ginger with the spices. Cook for about 2 minutes to toast the spices, stirring frequently. |
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4
Done
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Add the drained chickpeas to the pan and stir to combine with the spice mixture. |
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5
Done
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Pour in the diced tomatoes and coconut milk. Stir everything together, ensuring the chickpeas are well-coated with the sauce. |
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6
Done
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Season the curry with salt and black pepper to taste. Adjust the seasonings as needed. |
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7
Done
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Reduce the heat to low, cover the pan, and let the curry simmer for about 10-15 minutes to allow the flavors to meld together. Stir occasionally. |
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