Description
This easy vegan chickpea curry is a quick and flavorful dish made with a blend of aromatic spices, tender chickpeas, and creamy almond milk. Perfect for a wholesome weeknight meal, it can be served over brown rice or enjoyed as a comforting soup.
Ingredients
Vegetables & Aromatics
- 1/2 red onion, chopped
- 1 clove garlic, minced
Spices
- 1 tablespoon curry powder
- 1 teaspoon cumin powder
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 1 teaspoon dried ginger
- 1 teaspoon ground turmeric
Other Ingredients
- 1 (14-ounce) can diced tomatoes
- 1 (14-ounce) can low sodium or no salt added chickpeas, drained and rinsed
- 1 1/2 cups unsweetened almond milk
- 2 tablespoons maple syrup
- Salt and pepper, to taste
Instructions
- Prepare the spice mix: In a small bowl, whisk together the curry powder, cumin, ground coriander, paprika, dried ginger, and ground turmeric until well combined.
- Sauté onions and garlic: Preheat a large nonstick skillet over medium heat. Add the chopped onions and minced garlic along with 2 tablespoons of water to the heated pan. Cook for a couple of minutes until the onions soften, stirring occasionally to prevent sticking.
- Add spices to the aromatics: Sprinkle the prepared spice mixture over the softened onions and garlic. Stir thoroughly to coat the onions evenly with the spices and cook for an additional minute, adding a splash of water if needed to prevent the spices from sticking to the pan.
- Combine main ingredients: Pour in the diced tomatoes, drained chickpeas, and almond milk. Stir everything together until well mixed and bring the mixture to a simmer.
- Simmer and season: Lower the heat to medium-low, add the maple syrup, then season the curry with salt and pepper to taste. Let it simmer gently for another 2 to 3 minutes to let the flavors meld.
- Serve: Remove the skillet from the heat. Serve the chickpea curry over cooked brown rice or enjoy it on its own as a hearty soup.
Notes
- This curry can be enhanced by adding fresh cilantro or a squeeze of lime juice before serving.
- For added protein, consider stirring in some tofu or tempeh.
- Adjust the spice levels to your preference by increasing or decreasing the amount of curry powder or adding a pinch of chili powder.
- Leftovers store well in the refrigerator for up to 3 days and make a great lunch option.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian Inspired
