Are you ready to spice up your weeknight dinners? This vegan curry recipe is perfect for those who crave bold flavors and hearty ingredients. Packed with protein-rich chickpeas and aromatic spices, it’s a satisfying dish that even non-vegans will love. The best part? You can whip it up in under 30 minutes!
This spicy chickpea vegan curry is not only delicious but also incredibly versatile. You can serve it over rice, with naan, or alongside your favorite grains. Feel free to add in any vegetables you have on hand, making it a perfect clean-out-the-fridge meal.
Imagine a rich, fragrant curry bubbling on the stove, filling your kitchen with mouthwatering scents. This recipe is not just about eating; it’s an experience of flavors that dance on your palate, leaving you wanting more.
A Flavorful Vegan Curry Recipe to Satisfy Your Cravings
This vegan curry is a delightful blend of chickpeas, tomatoes, coconut milk, and spices. It’s creamy, hearty, and packed with flavor, making it a go-to recipe for busy weeknights or meal prep. The taste is a perfect balance of heat and sweetness, with a rich, satisfying texture that will keep you coming back for seconds.
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice or naan for serving
Instructions
- Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and ginger, cooking for another minute until fragrant.
- Add in the curry powder, cumin, and turmeric, stirring to coat the onions well.
- Mix in the chickpeas, diced tomatoes, and coconut milk. Bring the mixture to a simmer and let it cook for about 15 minutes, allowing the flavors to meld together.
- Season with salt and pepper to taste. For a thicker consistency, simmer for a few additional minutes.
- Serve the curry over cooked rice or with naan, and garnish with fresh cilantro.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 20g
- Protein: 12g
- Carbohydrates: 35g