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Vegan Chickpea Curry

Chickpea curry, one of my favorite legume recipes.

It is very creamy, easy to prepare, has a lot of flavor and is ready in less than 30 minutes.


Preparation: 15 minutes

Cooking: 25 minutes

Overall: 40 minutes

Servings: 2-4

Category: Main Plate

Cuisine: Vegan from India


Ingredients

  • 1 tablespoon extra virgin olive oil

  • 3 garlic cloves, minced

  • 1 chopped onion

  • 2 peeled and chopped tomatoes

  • 1 inch or 2.5 cm piece of fresh ginger, chopped

  • 1 teaspoon curry powder

  • 1 teaspoon ground cumin

  • ½ teaspoon of turmeric powder

  • ½ teaspoon coriander powder

  • ¼ teaspoon ground black pepper

  • ⅛ teaspoon cayenne powder (optional)

  • 1 and ½ cups of cooked or canned chickpeas (250 g).

  • 1 can of coconut milk.

  • ½ teaspoon salt

  • 1 tablespoon lemon juice (optional)


Instructions

  1. Heat the oil in a pan and add the garlic, onion and ginger. Cook over medium-high heat for about 5 to 10 minutes or until golden brown, stirring occasionally. If you don't want to use oil, you can replace it with a little water or vegetable broth.

  2. Add the spices (curry, cumin, turmeric, coriander seeds, pepper and cayenne), stir and cook 1-2 more minutes.

  3. Add chickpeas, coconut milk, tomato paste, and salt. Stir and cook over medium-high heat for about 10 minutes.

  4. Remove from the heat and add the lime juice and the tablespoon of coconut flour, stir and let rest for 5 minutes before serving.

  5. Serve immediately (I added some chopped fresh cilantro on top). It is very tasty with rice, naan bread and pita bread. Store leftovers in the fridge in an airtight container for about 5-7 days.


Notes

  • You can add any vegetables you want.

  • You can eliminate fresh ginger or replace it with powdered ginger to taste.

  • If you don't have all the spices don't worry, use what you have on hand.

  • Add the cayenne little by little so as not to overdo it. You can add more or less amount or remove it if you want.

  • The ideal is to use homemade or canned coconut milk, but not coconut milk (it usually has more additives and sweeteners on many occasions).

  • The tomato concentrate could be replaced by tomato sauce or even by fresh tomatoes (in this case it is better to cook the tomato at the beginning together with the rest of the vegetables).

  • Lime juice can be substituted for lemon juice.

  • Coconut flour is used to thicken the curry, but it is completely optional.

  • Recipe inspired by Avant Garde Vegan and Danza de Fogones.


nutrition

Serving Size: ¼ of the recipe

Calories: 256

Sugar: 2g

sodium: 339mg

Fat: 17.2g

Saturated fat: 12g

Carbohydrates: 18.8 g

Fiber: 5.3g

Protein: 7g

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