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Spicy Chickpea Curry
Cooking a Vegan Curry is Easy Peasy and Nutritious!
Cooking a curry need not be difficult, all you need are the right ingredients. This recipe will show you how to cook a perfectly balanced spicy Indian chickpea (garbanzo bean) curry that is vegan and gluten-free!
The key to a good, proper curry is the richness of flavor an depth, which is contained in the base sauce of the curry (aka the tomato, onion and curry powder or paste mix that you add right at the beginning), and this is why I always recommend a good garam masala paste instead of using a curry powder (which you can add to the paste if you want a spicier curry).
This recipe is great for lunches or dinners, and perfect if you are becoming or trying to remain vegan, and unimpressed with boring mainstream vegetable dishes that are steamed or boiled (blech). This vegan, gluten-free recipe will tantalize your taste-buds, and make you forget all about meat, plus its rich in protein (no meat needed here!).
For the curry:
- 1 x onion
- 1 x tomato
- 2 tbs oil
- 1 large can of chickpeas (garbanzo beans) drained
- 2 x cups of water
- 1 tbs of garam masala dry or wet mix (more or less depending on how spicy you want it)
- 1 tbs of crushed ginger and garlic (minced garlic is fine also)
- 1 tsp of rough/kosher salt
- 1 tsp of mustard seeds
- half a handful of chopped fresh coriander (cilantro) for garnishing
For the rice:
- 1 x cup of basmati rice
- 2 x cups of water
- 1 tsp rough/kosher salt
Your base sauce is key!
The key to cooking a successful curry is to get the base sauce right, once you have that, its all downhill from there!
For the side dish: RICE
1. rinse 1 cup of basmati rice and add to a small pot of cold water
2. Add 1 tsp of salt and boil for approximately 10 minutes. Do not overboil as basmati rice cooks quickly.
3. Strain and set aside
For the main dish: CURRY (Base Sauce)
1. Blend your tomato and onion into a fine sauce, pour it into your pot or saucepan on low heat
2. Add the ginger and garlic and mustard seeds
3. Add the curry powder or paste
4. Saute for about 3 minutes until it turns a deep red colour
5. Add chickpeas and sprinkle salt. Add the 2 cups of water. Cover and let simmer for about 25 minutes on medium heat.
6. After the curry has thickened a bit, chop up your coriander/cilantro and serve over a bed of basmati rice (for gluten-free) or with naan bread.
Now eat and be merry!
Deliciously Satisfying Chickpea Curry
I like to eat curry with
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