Recipe: Delicious Quick and Spicy Chickpea Curry (Vegan)

  • 3 min read
  • May 14, 2020

Quick and Spicy Chickpea Curry (Vegan). EASY coconut curry with chickpeas and Indian spices. Naturally vegan + gluten-free; add vegetables like cauliflower or A classic easy coconut curry with chickpeas, inspired by Indian flavors. This garbanzo bean curry skips the complicated steps but doesn't skimp on flavor!

Quick and Spicy Chickpea Curry (Vegan) Really, there aren't many plant based dinner recipes that are this quick to make! Often our fast dinners rely on cheese or dairy for quick flavor. This delicious vegan chickpea curry is creamy and perfectly spiced. You can have Quick and Spicy Chickpea Curry (Vegan) using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Quick and Spicy Chickpea Curry (Vegan)

  1. You need 1 Can of Chickpeas (400g/240g drained).
  2. Prepare 1 of Red Onion.
  3. It’s 3-5 Cloves of Garlic (to taste).
  4. Prepare 5-6 of Babycorn.
  5. Prepare 2 of Ramiro Peppers (or regular bell peppers).
  6. You need 15-20 g of Ginger (to taste).
  7. Prepare 4-6 of Green Chili Peppers.
  8. It’s 5-7 of Cherry Tomatoes.
  9. It’s of Hot Curry Powder.
  10. Prepare of Herbs and Spices.
  11. It’s of Water.

How to make vegan chickpea curry. Add some olive oil to a pot along with some chopped onions, crushed garlic, garam masala (or curry powder), cumin, coriander powder, turmeric and cayenne pepper and sauté until the onions are. This protein-packed chickpea and spinach curry is the perfect meal in a pinch! If you're a fan of End of Summer Cherry Crumb Bars [Vegan, Gluten-Free].

Quick and Spicy Chickpea Curry (Vegan) step by step

  1. Dice the red onion, garlic cloves, babycorn (split in two and cut into medium-sized pieces – see photo), Ramiro peppers (medium-sized pieces), ginger (into small cubes), green chili peppers and cherry tomatoes (cut each in half). Drain the chickpeas and rinse them with water..
  2. Coat a frying pan or wok with olive oil and heat it up. Add the diced onion, garlic, babycorn, Ramiro peppers, ginger, green chili peppers and cherry tomatoes all at once to the pan. Simmer over medium-high heat until the vegetables slightly soften up (not too much)..
  3. Slightly reduce the heat. Add hot curry powder to the pan (generously, to cover all of the ingredients). Add salt and pepper, as well as various herbs and spices (I recommend: plenty of turmeric, chili flakes, garam masala if you have it, chives). Mix it all together and let it simmer for a minute..
  4. Add the chickpeas to the pan and mix it all together. Add a small amount of water (around 1dl) to the pan and let it simmer while occasionally stirring the ingredients. When the water slightly evaporates and the sauce gets a slightly thicker consistency, add 1dl more and repeat. When the water evaporates again and the sauce is slightly thicker (and not runny). There should be a fairly generous amount of sauce around the ingredients, but it shouldn't cover them..
  5. If your sauce covers the ingredients, let it evaporate a bit more (reduce it). If there's not enough of the sauce, repeat step 4 (add some water and let it evaporate). Ideally, you want to get it right in the first or second try (to preserve the flavour and avoid diluting it with water)..
  6. When the sauce is right, turn off the heat. Serve with basmati rice, naan bread or without a side. Enjoy your meal! 🙂.

This curry will fill you up without weighing you down and — the kicker — you can make it ahead of time and it freezes. Vegan chickpea curry with eggplant and coconut. The recipe is vegan, gluten-free, oil-free, protein-rich, free of chicken, and quick to make. This vegan chickpea, red pepper and spinach curry is flavoured with ginger, chilli, garam masala, cumin and turmeric. It makes a wonderful quick midweek The combination of spicy chickpeas and fried bhatura bread make this dish an extra special dinner party treat.