Description
A flavorful and hearty vegan chickpea curry made with aromatic spices, coconut milk, and fresh vegetables. This easy 35-minute recipe is perfect for a comforting plant-based meal packed with protein and vibrant flavors.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (14 ounces) coconut milk
- 1 can (14.5 ounces) diced tomatoes
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat Aromatics: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and the onions are translucent.
- Cook Bell Peppers: Add the diced red and yellow bell peppers to the skillet. Cook for another 2-3 minutes until the peppers begin to soften but still retain some crunch.
- Add Main Ingredients and Spices: Stir in the drained chickpeas, coconut milk, diced tomatoes, curry powder, turmeric, cumin, salt, and pepper. Mix well to combine all the flavors and bring the mixture to a simmer.
- Simmer the Curry: Reduce the heat to medium-low and let the curry simmer uncovered for 15-20 minutes. Stir occasionally to prevent sticking and cook until the sauce thickens slightly and the flavors meld together.
- Garnish and Serve: Remove the skillet from the heat. Garnish the curry with freshly chopped cilantro before serving. Enjoy your delicious vegan chickpea curry with rice or flatbread.
Notes
- For extra heat, add a pinch of red chili flakes or fresh chopped chili with the spices.
- You can substitute coconut milk with almond milk for a lighter version, but it will be less creamy.
- Serve with basmati rice, naan, or quinoa for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- To add more vegetables, consider adding spinach or kale during the last 5 minutes of simmering.
