Vegan Chickpea Curry
Ingredients
Chickpeas and tomatoes simmer deliciously in spices and coconut milk in this one-pot Vegan Chickpea Curry. This recipe comes together quickly, perfect for a comforting weeknight meal. Serve alongside rice or Einkorn Chapati.
Instructions
- Finely chop onion, garlic, ginger, and chili.
- Heat olive oil in a pot on medium/low heat.
- Once the oil is hot, add chopped aromatics and cook stirring until the garlic smells less strong and the onions are softened. Make sure to lower the heat if the garlic starts smelling burnt.
- Add the spices and bay leaf to the same pot and cook for a couple of minutes until fragrant.
- Add in the diced tomatoes, raise the heat slightly, and let simmer on medium heat for about 10 minutes. Salt to taste.
- After 10 minutes, add the drained chickpeas along with ½ cup of water. Simmer for another 5 minutes.
- After 5 minutes, add the coconut milk and simmer again for another 10-15 minutes, adjust the salt again. Garnish with freshly chopped cilantro, next to rice or Einkorn Chapatti.
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2 comments
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The chickpea curry is now in our meal rotation! We enjoyed the recipe just as is, but we now double the aromatics and spices as we especially like these spices and some heat. We ate it over basmati rice. Delicious!
Other minor changes:
1) we didn’t have cumin seeds — so we used ground cumin instead (along with the recommended ground cumin amount);
2) for the chili powder — we used red roasted chili powder; and,
3) we used minced garlic we buy in a jar.
Jenna on
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This looks awesome, and I just received my order from Jovial Foods which includes the chickpeas and diced tomatoes. Yum. I know it will be delicious!
Rebecca on