Add a little coconut sugar for flavor balance and some salt and pepper as needed and that’s it!.Let it simmer for around 10 minutes or so until the flavors are really well blended.Add canned chickpeas, chopped tomatoes and coconut milk.Add olive oil to a pot along with chopped onions, crushed garlic, garam masala (or curry powder), cumin, ground coriander, turmeric and cayenne pepper and sauté until the onions are softened.This is a summary of the process to go along with the process photos. You will find full instructions and measurements in the recipe card at the bottom of the post. If you love this recipe, then you’ll also love our vegan chana masala and our vegan curry so check those out too. It’s also high in protein and fiber and all that good stuff. It is the perfect meal to make on a weeknight when you don’t have a lot of time but still want something really delicious to eat. But the best part is that it’s ready in less than 30 minutes and pretty much flop proof! It’s a perfect mix of spices and flavors in a super creamy sauce. ![]() ![]() I was inspired by our vegan lentil curry to make this and it will definitely go onto the regular rotation from now on in our house. There’s always time for another vegan curry recipe and this vegan chickpea curry is all that and a bag of chips (translation: it’s divine!). This delicious vegan chickpea curry is creamy and perfectly spiced and ready in less than 30-minutes.
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