Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, quick and spicy chickpea curry (vegan). It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
EASY coconut curry with chickpeas and Indian spices. Naturally vegan + gluten-free; add vegetables like cauliflower or sweet This easy, flavorful coconut chickpea curry is ready in no time and packed with flavor! Now with a recipe video, above the curry recipe below!
Quick and Spicy Chickpea Curry (Vegan) is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Quick and Spicy Chickpea Curry (Vegan) is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have quick and spicy chickpea curry (vegan) using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Quick and Spicy Chickpea Curry (Vegan):
- Take 1 Can Chickpeas (400g/240g drained)
- Prepare 1 Red Onion
- Prepare 3-5 Cloves Garlic (to taste)
- Get 5-6 Babycorn
- Make ready 2 Ramiro Peppers (or regular bell peppers)
- Take 15-20 g Ginger (to taste)
- Prepare 4-6 Green Chili Peppers
- Take 5-7 Cherry Tomatoes
- Make ready Hot Curry Powder
- Prepare Herbs and Spices
- Prepare Water
This vegan chickpea, red pepper and spinach curry is flavoured with ginger, chilli, garam masala, cumin and turmeric. It makes a wonderful quick midweek The combination of spicy chickpeas and fried bhatura bread make this dish an extra special dinner party treat. For all of you who have watched my first one, I have done some improvements with this one! Vegan chickpea curry with eggplant and coconut.
Instructions to make Quick and Spicy Chickpea Curry (Vegan):
- Dice the red onion, garlic cloves, babycorn (split in two and cut into medium-sized pieces - see photo), Ramiro peppers (medium-sized pieces), ginger (into small cubes), green chili peppers and cherry tomatoes (cut each in half). Drain the chickpeas and rinse them with water.
- Coat a frying pan or wok with olive oil and heat it up. Add the diced onion, garlic, babycorn, Ramiro peppers, ginger, green chili peppers and cherry tomatoes all at once to the pan. Simmer over medium-high heat until the vegetables slightly soften up (not too much).
- Slightly reduce the heat. Add hot curry powder to the pan (generously, to cover all of the ingredients). Add salt and pepper, as well as various herbs and spices (I recommend: plenty of turmeric, chili flakes, garam masala if you have it, chives). Mix it all together and let it simmer for a minute.
- Add the chickpeas to the pan and mix it all together. Add a small amount of water (around 1dl) to the pan and let it simmer while occasionally stirring the ingredients. When the water slightly evaporates and the sauce gets a slightly thicker consistency, add 1dl more and repeat. When the water evaporates again and the sauce is slightly thicker (and not runny). There should be a fairly generous amount of sauce around the ingredients, but it shouldn't cover them.
- If your sauce covers the ingredients, let it evaporate a bit more (reduce it). If there's not enough of the sauce, repeat step 4 (add some water and let it evaporate). Ideally, you want to get it right in the first or second try (to preserve the flavour and avoid diluting it with water).
- When the sauce is right, turn off the heat. Serve with basmati rice, naan bread or without a side. Enjoy your meal! 🙂
This creamy and delicious vegetarian comfort meal is Healthy. Reviews for: Photos of Vegan Chickpea Curry without Coconut Milk. Crockpot Chickpea Curry Recipe - An easy vegetarian slow cooker chickpea curry recipe that is gluten-free and Chickpeas - The base of the curry. Heavy Cream - Or, use full-fat coconut milk for a vegan version. Yes, this dish is delicious as leftovers for healthy lunches or quick prepped dinners!
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