Vegan Chickpea Curry
A rich, creamy, and flavorful vegan chickpea curry packed with aromatic spices and simmered in a coconut tomato sauce. Perfect for weeknight dinners or meal prep.
Equipment
- Large Skillet
- Wooden Spoon
Ingredients
- 1 tbsp olive oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 tsp chili powder adjust to taste
- 1 can chopped tomatoes 400g can
- 1 can coconut milk 400ml can
- 2 cups cooked chickpeas or 2 cans drained
- salt to taste
- black pepper to taste
- 2 tbsp fresh cilantro chopped, for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 5 minutes until softened.
- Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
- Add the cumin, coriander, turmeric, garam masala, and chili powder. Stir for 1 minute to toast the spices.
- Pour in the chopped tomatoes and simmer for 5 minutes, allowing the flavors to meld.
- Stir in the coconut milk and chickpeas, reduce heat, and simmer gently for 10 minutes.
- Season with salt and pepper to taste, then garnish with fresh cilantro before serving.
Notes
Serve with steamed basmati rice or warm naan bread for a complete meal. This curry also freezes well for meal prep.
Nutrition
Calories: 320kcalCarbohydrates: 38gProtein: 10gFat: 15gSaturated Fat: 9gSodium: 320mgPotassium: 600mgFiber: 8gSugar: 7gVitamin A: 300IUVitamin C: 15mgCalcium: 60mgIron: 4mg
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