Our vegan curry with chickpeas is a flavour packed dish that is easy to make. This spicy and aromatic curry contains no animal products whatsoever, but doesn’t compromise on flavour.
Prep time: 10 min
Cooking time: 30 min
Serves: 6
INGREDIENTS
- 3 tbsp sunflower oil
- 3 onions, sliced
- 5 cm piece fresh root ginger
- 4 garlic cloves
- 2 tbsp garam masala
- 1 tbsp each chilli flakes, ground cumin, ground coriander
- 4 large tomatoes, chopped
- 3 x 400 g cans chickpeas, drained and rinsed
- 160 ml can coconut cream
- 1 bunch chopped fresh coriander
- lime wedges, to serve
INSTRUCTIONS
- Heat the oil in a large pan, then cook the onions over a medium heat for 10 mins until lightly browned. Meanwhile, peel the ginger (using a teaspoon) then whizz to a paste with the garlic. Add to the onions and cook for a few minutes. Add the spices and cook, stirring for a few minutes. Add the tomatoes, cook for 5 minutes, then add the chickpeas, 200 ml cold water and coconut cream.
- Bring to the boil then simmer for 10 minutes before stirring in the coriander. Serve with rice, pappadums, wedges of lime and a tomato and chilli salad.
ALSO SEE: Indian tomato rice
Written by Woman&Home team.
Feature image: Unsplash
