Vegan chickpea curry

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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.

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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.

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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.

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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.

 

  

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