Thanks to all of you, I’m being so much better about trying vegan and vegetarian meals like this vegan chickpea curry!
This recipe is super easy, you can make the curry in one pan and rice in another, and have a good dinner in about 20 minutes.
Table of contents
Ingredients in Vegan chickpea curry
- With a few simple ingredients you can make this dish:
- 1 tablespoon of avocado oil
- ½ white onion, diced
- 3-4 cloves of garlic smashed and diced
- 1 teaspoon of garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon granulated garlic
- 2-3 teaspoons of red curry paste
- 29 ounces of drained chickpeas
- 1, 13 ounce can of full-fat coconut milk
- Cilantro and fresh white onion for garnish
- Salt and pepper to taste
How to make chickpea curry
Heat your pan to medium heat with 1 tablespoon of avocado oil added.
Add your diced onion and garlic to the pan, cooking until they are fragrant and lightly browned.
Stir to incorporate the spices and cook on low heat for another 5 minutes.
Add chickpeas and stir, coating the chickpeas in the spice mixture.
When chickpeas start to brown just slightly, add in your can of coconut milk and stir, making sure to stir out any clumps from the coconut milk into the sauce.
Cook on low heat for 20 minutes.
Serve and enjoy!
What to serve with chickpea curry
How does chickpea curry get creamy?
The creaminess of the dish comes from the coconut milk. Coconut milk is a rich, dairy-free cream made from water and the flesh of a coconut.
Surprisingly, the coconut flavor isn’t too intense in this ingredient, so you’ll get the creaminess without that coconut taste.
Can I add other veggies to my curry?
Absolutely, add whatever you’d like. Sweet potatoes and chopped asparagus are both
Great additions. The best part about this is truly that you can change it up however you’d like.