Ingredients
- 2 cans chickpeas (400g each) drained and rinsed
- 1 onion finely chopped
- 3 garlic cloves
- 1 thumb-sized piece of ginger grated
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 can diced tomatoes (400g)
- 400 ml coconut milk
- 2 tbsp vegetable oil
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder (adjust to taste)
- fresh cilantro leaves for garnish (optional)
- cooked rice or naan bread for serving
- salt to taste
- pepper to taste
Instructions
- Heat the vegetable oil in a large pan or pot over medium heat.
- Add the chopped onion and sauté for about 2-3 minutes until it becomes translucent.
- Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
- Add the chopped red and yellow bell peppers and cook for about 3-4 minutes until they start to soften.
- Add the curry powder, ground cumin, ground coriander, turmeric powder, and chili powder. Stir well to coat the vegetables with the spices, and cook for another 2 minutes.
- Pour in the diced tomatoes and coconut milk. Stir to combine all the ingredients.
- Add the drained and rinsed chickpeas to the pot, and season with salt and pepper to taste. Stir everything together.
- Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, stirring occasionally.
- Taste and adjust the seasoning if needed.
- Serve the vegan chickpea curry hot, garnished with fresh cilantro leaves if desired. It's excellent with cooked rice or naan bread.Enjoy your homemade vegan chickpea curry!
Nutrition Facts
Vegan chickpea curry
Serving Size
1 Serving
Amount per Serving
Calories
314
% Daily Value*
Fat
28
g
43
%
Saturated Fat
19
g
119
%
Trans Fat
0.05
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
3
g
Sodium
33
mg
1
%
Potassium
661
mg
19
%
Carbohydrates
17
g
6
%
Fiber
4
g
17
%
Sugar
5
g
6
%
Protein
4
g
8
%
Vitamin A
1224
IU
24
%
Vitamin C
107
mg
130
%
Calcium
89
mg
9
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.