This month’s vegan recipe is this delicious and super easy chickpea curry. If you don’t know what’s going on with the vegan recipes on my blog, please read this post.
As I just said, it is the simplest recipe yet it is very good and filling. I don’t use chickpeas very much in my day to day cooking so that was a good occasion to do so. I actually like it. A lot.
I added a few carrots and onions but you know, feel free to add potatoes or whatever you fancy.
If you have any recipe suggestions for next month, please leave a comment here or on social media. I would be very happy to cook something you requested.
Vegan chickpea curry (serves 4) :
- 800g chickpeas
- 2 carrots
- 1 onion
- 400ml coconut milk
- 2 garlic cloves
- 1 tbsp curry
- 2 tsp ground ginger (optional)
- Vegetable oil
- 1 chili
- Salt and pepper
Mince the onion. Peel your carrot and cut it as you prefer. Drain and rinse your chickpeas. Peel and mince you garlic.
In a pot, put some oil and your onion. Cook for 2 minutes approx. on medium high. Add your garlic, ginger and curry. Cook 2 more minutes. Lower the heat.
Add the carrots, (minced chili if you use it) and chickpeas. Mix until well combine. Add your coconut milk, salt and pepper. Cover with a lid and cook for 15-20 minutes or until the carrots are tender.
Serve over warm rice.