It’s October already and I’m totally in for more healthy, comforting, warm vegan options that are quick & easy to make. This thick, satisfying chickpea vegan curry is exactly what you need for a quick weekday dinner!
Like the author of the recipe says,
“It’s like a chunky sweater for your taste buds. One bite wraps your WHOLE dinner-eating life in a big hug of rich, velvety-smooth swirls of lightly-sweet coconut milk that are balanced out with little POPS of yellow-curry paste heat and BURSTS of fresh tomatoes.”
Chickpeas and anything made with them is one of my ultimate picks for the colder months!
A special quality of chickpeas is that their taste easily achieves great harmony with strong spices such as curry, garlic, fresh mint, oregano, rosemary, fennel, anise and ginger. Their sensitive and easygoing nature makes them desirable for different improvisations and experiments. This explains why chickpeas are present in such a big variety of dishes – soups, appetizers and salads, garnishes, sauces and desserts.
Creamy Vegan Chickpea Curry
Serves: 4 servings
2 tablespoons oil (I used olive oil)
2 cups chopped onions
3 large cloves garlic, minced
1 tablespoon Red or Yellow Curry Paste (I used yellow)
1-13.5 oz can Andre Prost Coconut Milk (found in the baking section), divided
2-15.5 oz cans chickpeas, drained
2 tablespoons soy sauce
1 medium tomato, chopped
1 tablespoon brown sugar (I used coconut sugar)
1 tablespoon fresh lime juice
2 tablespoons chopped cilantro
4 cups cooked Jasmine Rice, for serving
Heat oil in a large skillet over a medium high heat. Add onions and cook until they start to brown. Add garlic and stir-fry until soft.
Add Curry Paste and 1/4 can of Coconut Milk. Stirring, cook until curry is dissolved.
Add chickpeas, soy sauce and remaining can of Coconut Milk. Bring to a boil and cook 3-5 minutes.
Add tomatoes, sugar, and lime juice. Simmer 1-2 minutes. Stir in cilantro and serve over Jasmine Rice.
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