Description
Whip up a delicious and quick vegan chickpea curry in just 15 minutes with this easy one-pot recipe. Perfect for a weeknight meal!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (13.5-ounce) can coconut milk
- Salt and black pepper to taste
- Fresh cilantro, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and cook until softened, about 5 minutes.
- Stir in minced garlic and grated ginger, and cook for 1 minute until fragrant.
- Add curry powder, cumin, turmeric, and cayenne pepper (if using); stir for 30 seconds until spices are fragrant.
- Pour in the rinsed chickpeas, diced tomatoes, and coconut milk.
- Bring the mixture to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally, until the curry has thickened slightly.
- Season with salt and black pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier curry, add more cayenne pepper.
- Serve with rice or naan bread.
- This recipe is naturally vegan and gluten-free.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 400
- Sugar: Approximately 8g
- Sodium: Approximately 500mg
- Fat: Approximately 25g
- Saturated Fat: Approximately 15g
- Unsaturated Fat: Approximately 10g
- Trans Fat: 0g
- Carbohydrates: Approximately 40g
- Fiber: Approximately 10g
- Protein: Approximately 10g
- Cholesterol: 0mg