• RomyL

Simple Vegan Chickpea Curry

Feeds 2-3

 

Coming up with new and inventive recipes can often be time-consuming and involves lots of time in the kitchen. It also involves spending lots of money and going to the grocery store for one or two items you may need. That has been almost impossible and I have had to order groceries a week an advance for the following week. As well, lots of items are out of stock which makes it even more difficult to create. Thus, with wanting to limit the kitchen time and make life a bit easier on myself, I've been trying to make things that are little simpler.


I made a very simple but delicious chickpea curry and thought it was good enough to share it on my page. I paired it with some homemade garlic and herb naan (will pop that up here sometime soon) and baaadddaabing bada boom - hearty, delicious, and filling meal.

PRO TIPS

  • Always have a can of chopped tomatoes at the ready if need be. I didn't have big enough tomatoes and so I needed to use half a can to fill out the curry

  • Add some homemade raita on top if you've got some greek yoghurt lying around. A bit of cucumber, coriander, red onion, and greek yoghurt mixed together is the perfect accompaniment

  • Some chopped and cooked potatoes work amazingly well in this dish - as well as eggplant

Recipe


Ingredients

  • 1 tablespoon of olive oil

  • 1 white onion, thinly sliced

  • 4 - 6 cloves of garlic, thinly sliced

  • 2 red chillies, finely chopped

  • 2 tablespoons of mustard seeds

  • 2 tablespoons of garam masala

  • 2 tablespoons of cumin

  • 1 teaspoon of salt

  • 5 medium-sized tomatoes, chopped

  • 1/4 cup of water

  • 2 cans of chickpeas (400gram cans)

  • Optional: Cooked rice

  • Optional: coriander to garnish

  • Optional: fresh lime juice to serve


Method

  1. In a large pot/wok/deep pan, heat your oil over a medium-high heat

  2. Once glistening, add in your sliced onions and sauté until soft (about 5-6 minutes)

  3. Turn your heat down slightly and add in your chillies and garlic and sauté for 1 minute

  4. Add in your mustard seeds and sauté until they start to pop (about 3 minutes)

  5. Add in the rest of your spices and sauté for a further minute

  6. Add in your tomatoes and leave them to break down, occasionally stirring (about 10 minutes)

  7. Once your tomatoes have fully broken down into a sauce, add in your water. At this point, assess whether you want a saucier curry - if so, add more water or some chopped tomatoes to your desired consistency

  8. Add in your chickpeas and leave the curry to simmer for 10 more minutes, occasionally stirring

  9. Serve alongside rice, naan, a squeeze of lime, and coriander for a full meal!

  10. ENJOY!


Stay Salty,


Romy xx

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