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Vegan Curry with Chickpeas

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Vegan curry with chickpeas is a flavour packed dish that is easy to make. This spicy and aromatic curry contains no animal products whatsoever, but does not compromise on flavour.

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  • Serves 6

  • Prep time 10 mins

  • Cooking time 30 mins

  • Total time 40 mins

  • Skill level Easy

  • Calories 373 per serving

  • Costs Cheap as chips

  • Freeze yes
  • Prepare ahead yes

Ingredients

  • 3tbsp sunflower oil
  • 3 onions, sliced
  • 5cm piece fresh root ginger
  • 4 garlic cloves
  • 2tbsp garam masala
  • 1tbsp each chilli flakes, ground cumin, ground coriander
  • 4 large tomatoes, chopped
  • 3 x 400g cans chickpeas, drained and rinsed
  • 160ml can coconut cream
  • 1 bunch chopped fresh coriander
  • lime wedges, to serve

Preparation

Our vegan curry with chickpeas is a flavour packed dish that is easy to make. This spicy and aromatic curry contains no animal products whatsoever, but does not compromise on flavour. Our vegan curry with chickpeas is a good source of protein, thanks to the chickpeas, and iron, from the spinach, helping anyone following a vegan diet get the essential nutrients they need. Indian food is often a great choice for vegans, as many of their dishes can easily be made without meat or dairy, and this vegan chickpea curry is a prime example of how fantastic the results are. Even if you are not vegan, you will love this healthy and mouthwatering meal. It’s quick to make and perfect for a week night dinner. Why not try this vegan curry with chickpeas for a meat free Monday meal!

HOW TO MAKE VEGAN CURRY WITH CHICKPEAS
  1. Heat the oil in a large pan then cook the onions over a medium heat for 10 mins until lightly browned, Meanwhile, peel the ginger (using a teaspoon) then whizz to a paste with the garlic. Add to the onions and cook for a few mins. Add the spices and cook, stirring for a few mins. Add the tomatoes, cook for 5 mins then add the chickpeas, 200ml cold water and coconut cream.
  2. Bring to the boil then simmer for 10 mins before stirring in the coriander. Serve with rice, pappadums, wedges of lime and a tomato and chilli salad.