Quick Vegan Chickpea Curry

Fun story- I’m not a cook.

Even funnier story- I live in a house with a vegan, a vegetarian and a carnivore. No kidding.

So, though I am by no means an expert in the field, I thought I’d share this super quick and easy vegan curry recipe, because I like it for two reasons:

1) I can make it in about 20 minutes

2) I can make it vegan but add more to it depending upon dietary needs.

So, here goes a quick prep, quick cook chickpea curry.

What you’ll need:

* 1 onion diced

* 3-4 garlic cloves diced

* a splash of olive oil (about 2 tablespoons is fine)

* 1 x 8oz can of chickpeas / garbanzo beans

* 1 x 8oz can of diced tomatoes (fresh are great too if you want to dice them but I don’t so I use canned)

* 1 x 8oz can of tomato sauce

* 1 teaspoon each of the following spices: paprika, turmeric, marjoram, cayenne pepper and curry powder (don’t have all of these?- no worries just add what you can)

* 1/2 cup of coconut milk or cream if you prefer dairy

* salt and pepper to taste

* For the carnivore, add chicken. One boneless breast is fine.

Here’s what you do:

Add diced garlic and onion into a fry pan with the oil and sauté until onions become see-through.

Add spices and salt and pepper

Add chick peas and sauté for a few minutes, stir to coat chick peas thoroughly with spices.

Add diced tomatoes and tomato sauce.

Now it’s time to stir and taste. Some people prefer spicier than others, so give the mix a try and add spices as you’d like.

Too spicy?- now add your coconut milk or dairy cream. I said about 1/2 a cup but you may or may not use that. The trick is to add a little at a time, trying the curry and adding more ingredients as you prefer.

Allow the curry to simmer for about 10 minutes. This will give you time to make rice (I prefer Jasmine rice with a squeeze of lime and a few finely chopped cilantro leaves)

If you are adding chicken, here’s what you do:

Coat the chicken in about a tablespoon of olive oil (you probably won’t use that much) and season with salt and pepper.

Bake in the oven at about 450 Fahrenheit until sizzling and falling apart.

Once cooked, you can cut into pieces and stir into the curry mix. If you are like my family, it’ll probably be best to serve your vegan and vegetarian first.

This recipe will serve 4 people or will be great as left overs for lunches.

If you try it, let me know how it works for you.


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