Vegan Chickpea Curry

This is one of my favorite recipes from when I was strictly vegan. With the recipe you can have damn tasty home meal in about an hour. I would suggest throwing in some toasted/baked naan and rice to complete the meal.

Sources

Taken from Gaz Oakley.

Ingredients

  • 1 Onion, chopped small

  • 3 cloves Garlic, minced

  • 1 Hot Red Chilli, chopped fine (I use chilli flakes)

  • Thumb sized piece Ginger, minced

  • 3 tsp Sea Salt

  • 1 tsp Ground Turmeric

  • 1 tsp Mustard Seeds (powder also works in a pinch)

  • 1 tsp Ground Coriander

  • 1 tsp Ground Cumin

  • 4 Curry Leaves (or 1-2 tsb of curry powder)

  • 1 tsp Ground Fenugreek (can be replaced with an extra tbs of mustard seeds or powder)

  • 2 tbs Tomato Puree

  • 2 cans Chickpeas, drained

  • 1 can Coconut Milk

  • 1 tbs Coconut Flour

Directions

  • Place a large saucepan over a medium heat and add the oil. When the pan is hot add the onion, garlic, chilli & ginger, cook for 10 minutes – stirring often. This is the most important part of making the curry, getting your base ingredients lovely and golden will insure the finished curry has a powerful flavour.

  • Add the all the spices & cook whilst stirring for another 3-4 minutes to let the spices roast & release their aromatics. Throw in the tomato puree and cook for 1 more minute before adding the chickpeas & stir well

  • Deglaze the pan with the coconut milk and stir well then allow it to come to a simmer.

  • Let your curry bubble away gently for around 12 minutes.