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Easy Vegan Chickpea Curry

  • 30 mins
  • serves 2-4
  • 0.0
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Easy Vegan Chickpea Curry
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mustard seeds, cumin and a few other Indian spices. Chickpeas pack in the protein while a touch a coconut cream lends a luxurious texture. Serve topped with chopped fresh coriander and steamed basmati rice on the side.

Ingredients

  • 1 onion
  • 4 cloves garlic
  • 1-inch (2-cm) piece of fresh ginger
  • 2 Tbsp vegetable oil
  • 3 curry leaves, dried or fresh
  • ¼ tsp asafoetida
  • ½ tsp brown mustard seeds
  • ½ tsp ground turmeric
  • 1 Tbsp garam masala
  • 1 tsp ground cumin
  • ¼ tsp kashmiri chilli powder (or paprika + a little cayenne)
  • 1 can (14 oz/400 g) peeled tomatoes
  • 1 tsp sugar
  • 1 tsp flaky sea salt
  • 1 can (14 oz/400 g) chickpeas, drained
  • 2 Tbsp coconut cream
  • Juice of half a lemon
  • Handful of fresh coriander
  • Fresh basmati rice, for serving

Instructions

  1. Get your prep done first: finely dice the onion, and peel and mince the garlic and ginger.
  2. Heat the oil in a medium frying pan over medium heat. Once hot, add the curry leaves, asafoetida and mustard seeds. Fry until the mustard seeds begin to pop, about 1 minute, then immediately add the diced onion.
  3. Fry the onion until softened but not browned, around 2-3 minutes, then add the garlic, ginger, turmeric, cumin, and chili powder. Fry for another minute then add a splash of water to deglaze the pan.
  4. Add the entire can of tomatoes and use a spatula to break them into small pieces. Stir in the sugar and salt then bring to a simmer. Reduce the heat slightly and allow the sauce to simmer for 10-15 minutes or until the tomatoes are fully cooked and the sauce has reduced.
  5. Drain and rinse the chickpeas, then add the chickpeas to the pan along with 1/2 cup (100 ml). Let it all simmer for a further 5 minutes.
  6. Chop the coriander just before serving, then stir it into the curry along with the coconut cream and lemon juice. Serve with fresh steamed basmati rice.
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Notes

There are few keys to a truly delicious curry:

Tip #1: Bloom your spices. This means cooking them off in a little oil before adding anything else to the pan. Once your mustard seeds start to pop, you’re ready to add your onions.

Tip #2: Fully the tomatoes! Tomatoes are here to bring tang and sweetness, but the sweetness will only come forward when the excess water is properly cooked off. Be sure to simmer the curry for a good 15 minutes to make sure the tomatoes are properly cooked.

Tip #3: Coconut cream or milk should be added at the very end of the recipe. Like dairy cream, it can split or curdle if cooked. Reduce the heat completely before adding, and stir through gently.

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