Chickpea Curry Chickpea Curry

This delicious vegan chickpea curry is creamy and perfectly spiced. It's also ready in less than 30-minutes and makes a wonderful weeknight meal. It's a perfect mix of spices and flavors in a super creamy sauce. It’s also high in protein and fibre and all that good stuff.

Ingredients

  • 2 tbsp olive oil
  • 1 onion (chopped)
  • 1 tsp crushed garlic
  • 1 tbsp Garam Masala*
  • ½ tsp cumin
  • ½ tsp coriander powder
  • ½ tsp turmeric
  • ¼ tsp cayenne pepper
  • 425g can chickpeas (drained)
  • 400ml can chopped tomatoes
  • 400ml can coconut milk
  • 1 tbsp coconut sugar*
  • Sea salt and black pepper (to taste)

For serving:

  • Basmati rice or cauliflower rice
  • Fresh coriander

Method

  1. Add the olive oil to a pot along with the chopped onions, crushed garlic, garam masala, cumin, coriander powder, turmeric and cayenne pepper and sauté until the onions are softened.
  2. Add the chickpeas, chopped tomato and coconut milk and bring to a simmer. Let it simmer for around 10 minutes until the flavors are blended.
  3. Add coconut sugar and mix in. Add sea salt and black pepper to taste.
  4. Serve over basmati rice or cauliflower rice with some fresh coriander.
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