Simple Vegan Chickpea Curry

Vegan Chickpea CurryIndian food focuses on and has a great appreciation of vegetables. There is not much better than a delicious vegetable curry. I love the ease and deliciousness of this curry.

Vegan Chickpea Curry

Vegan Chickpea Curry

Living in San Francisco we don’t get many good curries, we were spoilt back in the UK with excellent Indian food. So I am now making curries a lot more. I used to be very intimidated making curries, never quite getting the flavor and thickness right, and all recipes I found had so many ingredients and seemed very complicated. This recipe is simple, packed with flavor and all delicious good ingredients.

This is a great curry with a salad, grains, roti. It is also great cold the next day wrapped in collard leaves.

Vegan Chickpea Curry

Vegan Chickpea Curry

Chickpea Vegetable Curry

Prep Time: 5 minutes

Cook Time: 25 minutes

Serving Size: 4-6

Ingredients

  • 2 small-medium Courgettes
  • 1 aubergine
  • 2 tbs coconut oil
  • 1 tin chopped tomatoes
  • 1 tin coconut milk
  • 1 tbs ground coriander
  • 1tbs ground cumin
  • 1 tsp ground turmeric
  • ½ tsp ground ginger
  • ¼-1/2 tsp cayenne pepper
  • ½ tsp salt
  • 1 tin chickpeas (drained and rinsed)
  • Spinach handfuls
  • 3 tbs lime juice

Method

  1. Slice the courgettes into 1 inch x 2 inch rectangular pieces. Dice the aubergine into 1-2 inch cubes.
  2. Place into a deep pan (that has a lid) with the coconut oil and 2 tbs of water. Cook on medium heat for 10 minutes, stirring occasionally so all sides brown and soften.
  3. Add the chopped tomatoes and ¼ cup water and simmer for 10 minutes with lid on.
  4. Add the spices, coconut milk, chickpeas and simmer for 5 more minutes.
  5. Add the spinach and simmer for 5 more minutes with the lid on.
  6. Add lime juice and serve on a bed of buckwheat, rice or quinoa.

Vegan Chickpea Curry

Vegan Chickpea Curry

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