Chickpea Curry

Method

10 min prep · 30 min cook

1. 1

   Heat the vegetable oil in a large pot or skillet over medium heat. Add the chopped onion and cook until it becomes translucent, stirring occasionally.

   Vegetable oilOnionVegetable broth

   ⤢
2. 2

   Add the minced garlic and grated ginger to the pot and sauté for about 1 minute, until fragrant.

   ⏱ 1 minGarlicFresh ginger

   ⤢
3. 3

   In a small bowl, combine the curry powder, cumin, coriander, turmeric, and cayenne pepper (if using) to make a spice mixture.

   Curry powderGround cuminGround corianderTurmericCayenne pepperSalt and pepper to taste

   ⤢
4. 4

   Add the spice mixture to the pot and stir well to coat the onions, garlic, and ginger.

   OnionGarlicFresh ginger

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5. 5

   Pour in the diced tomatoes (including the juice) and coconut milk. Stir to combine the ingredients.

   Diced tomatoesCoconut milk

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6. 6

   Add the drained and rinsed chickpeas to the pot, followed by the vegetable broth. Stir everything together and season with salt and pepper to taste.

   Vegetable oilCayenne pepperChickpeasVegetable brothSalt and pepper to taste

   ⤢
7. 7

   Bring the mixture to a simmer and let it cook for about 15-20 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken slightly.

   ⏱ 20 min

   ⤢
8. 8

   Once the curry has thickened to your desired consistency, remove it from the heat.

   Curry powder

   ⤢
9. 9

   Serve the vegan chickpea curry over cooked rice or with naan bread. Garnish with fresh chopped cilantro.

   Curry powderChickpeasFresh cilantro

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Courses: Lunch

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