This deliciously creamy and rich Vegan Chickpea Curry makes for a warm and comforting meal that’s super easy to make. The best part about this recipe is that it uses basic ingredients that most of us have in our pantry or can find at our local supermarket. Gluten-free, soy-free, dairy-free, oil-free option and vegan, this chickpea curry is packed with flavor and taste. Served with brown rice, this hearty vegan curry surely makes for a nutritious meal, perfect for lunch or dinner!
Nothing beats the flavor of freshly cooked chickpeas, and honestly it doesn’t take much effort to cook either. I would strongly recommend that you soak the chickpeas early morning or overnight, and avoid using canned chickpeas.
The addition of coconut milk to this curry adds a nice creaminess and flavor. I am a big fan of coconuts and this curry is one of my favorite recipes. Plus, it is so easy to make.
I have made this curry so many times, and have perfected the recipe over time. This recipe is my favorite version among the various combinations and twists I have tried. You will know what I mean when you read on!
The curry uses combination of tomato and coconut milk, which together create a nice flavor. I have tried the recipe both with home-made coconut milk and canned coconut milk, and I have to say the canned one tastes better. I use the pure organic coconut milk, with no added preservatives or other ingredients.
This recipe uses chopped tomatoes, because the consistency of the curry is better when you use chopped tomato. However, if its too much work, you can also puree the tomato in a blender.
Another twist is that instead of using the boiled chickpeas directly, I prefer to toast them first for 1-2 minutes. I like the slight crunchiness and flavor it gives. Also, I prefer to add a bunch of finely chopped coriander and cook it with the curry, and also top lots of fresh coriander when serving. However, you can just add it later while serving, if you don’t like the flavor or crumbs of cooked coriander in your curry.
With some experimentation, I realised the curry always tastes better when it has a sweetener – jaggery or coconut sugar. If you are not a fan of sweet curry, you can totally skip it. But I promise, you will like the taste of jaggery. In fact, everyone I have served this recipe has always loved it.
Let’s get cooking!
INGREDIENTS
- 1.5 cups chickpeas (soak overnight and cook it in water)
- 4 large tomatoes
- Thumb sized ginger, grated (you can use dried ginger too)
- 1 green chilli (or more if you want the curry hot), chopped fine
- Finely chopped coriander (almost a small bunch)
- 1 lemon
- Lemon zest
- 3/4 can organic coconut milk (you can also use home-made coconut milk)
- 1.5 tsp garam masala or curry powder
- 1.5 tsp ground roasted cumin
- 1/4 tsp coriander seed powder (optional)
- 1/2 tsp turmeric powder
- 1/2 tsp black pepper
- 1/4 tsp paprika powder
- 1.5 tsp rock salt
- 2 tsp jaggery (or sweetener of your choice)
- Fresh coriander
- First up get your chickpeas cooking in a large saucepan (1 cup of chickpeas will need 3 cups of water and add 1 tsp salt)
- Meanwhile chop the tomatoes (or grate them).
- Place a large pan on high flame and add a touch of oil. When the pan is hot add the green chilli, and ginger and cook until it turns golden brown – stirring often
- Add the tomatoes to this mix and cook the tomatoes for 15 minutes.
- Meanwhile, take out the cooked chickpeas and separate it from the water. Add the water to the tomatoes
- Take another skillet and place on high flame. When the oil is hot add the chickpeas and toast them for 90 seconds. Keep them aside (I like the toasted chickpeas better than regular, but this step is optional)
- Now add all the spices (except jaggery) to the tomatoes and stir well. Let the spices cook with tomato for 5 minutes. Make sure you add only 1/2 tsp salt now, as 1 tsp was added in cooked chickpeas
- Thereafter, add the chopped coriander
- Add coconut milk and allow the curry to simmer
- When the curry starts to bubble add the toasted chickpeas. Stir the curry and let it cook for another 7 minutes.
- Add jaggery and lemon zest and stir
- Taste and adjust salt
- Switch off the flame, add lemon juice, cover the curry and let it sit for 5 minutes
Serves: 3
Cook time: 35 minutes
Difficulty: 3/10
Gluten-free & Vegan
