Vegan Curry with Chickpeas Recipe

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  • Vegan
  • Vegetarian

serves:

6

Skill:

easy

Cost:

cheap

Prep:

10 min

Cooking:

30 min

Nutrition per portion

RDA
Calories 373 kCal 19%
Fat 19g 27%
  -  Saturates 9g 45%

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

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

Method

  • 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.

  • 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.

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