Description
A hearty and flavorful vegan chickpea curry that’s easy to prepare and packed with plant-based protein.
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper (optional)
- 1 can (400g) diced tomatoes
- 1 can (400g) coconut milk
- 2 cans (400g each) chickpeas, drained and rinsed
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Heat olive oil in a large pan over medium heat.
- Add diced onion and sauté until translucent, about 5 minutes.
- Stir in garlic and ginger, cooking for another minute.
- Add curry powder, cumin, turmeric, and cayenne. Cook for 1-2 minutes to release flavors.
- Pour in the diced tomatoes and coconut milk. Stir well.
- Add the chickpeas and bring to a simmer. Cook for 15–20 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Notes
- Serve with rice or naan for a complete meal.
- Leftovers can be stored in the refrigerator for up to 4 days.
- Adjust spice level by adding more or less cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 340
- Sugar: 6g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg