Vegan chickpea curry is an easy and flavourful tomato-based curry great for a weeknight dinner. Adjust the spice level to your preference with this recipe and feel free to add in other greens and veggies like kale, spinach or broccoli for a healthy and satisfying meal!
Since jumping on the aquafaba train a couple of weeks ago (see here and here), I’ve bought more jars of chickpeas than any one person should have at any one time.
Good thing I like chickpeas. And curry. Vegan chickpea curry, or chana masala, is pretty much a given in any Indian cookbook but the variations are endless.
I first turned to my trusty The Asian Vegan Cookbook, which is usually where I go first when looking for any veganized traditional Asian recipe. Her version did indeed sound mouth-watering and incorporated some of my favorite Indian spices like amchur and asafoetida.
However, not everyone has access to those spices so I wanted an easy recipe that would be accessible to most people with basic supermarket ingredients.
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After a bit of scouring on the internet, I came across this recipe on The Guardian by Felicity Cloake which fit the bill.
This recipe is sure to please any Indian food-lover, or anyone with taste buds for that matter. It’s got just the right amount of spiciness, tanginess, garlicky-ness and cilantro-y-ness in a rich, tomato gravy.
It will also please the cook as there is minimal prep work to do and can be ready in just about 30 minutes if you’re good a multi-tasking (not me).
Finally, as I mentioned that the variations on this vegan chickpea curry are endless, it’s highly customizable. Feel free to play around with the spices. If you don’t have something, sub it out for something else.
Don’t like spicy food? Reduce the chili (wimp). Don’t like garlic? You probably don’t have a soul and there’s nothing I can do for you. Enjoy!
Wanna see how easy it is to make this Vegan Chickpea Curry? Watch the video and share it on Facebook:
Yield: Serves 4
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Vegan chickpea curry is an easy and flavourful tomato-based curry great for a weeknight dinner. Adjust the spice level to your preference with this recipe and feel free to add in other greens and veggies like kale, spinach or broccoli for a healthy and satisfying meal!
Ingredients
- 1 jar (400 grams/14 oz) of chickpeas
- 1 ¾ cups (400 ml) water
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1 large onion, chopped
- 6 garlic cloves
- 1 chunk (25 grams/1 oz) fresh ginger, peeled
- A big bunch (about ½ cup/25 grams) of cilantro, leaves and stems, plus more for garnish
- 1 – 4 green chili peppers
- 1 tablespoon ground coriander
- 1 – 2 teaspoons chili powder
- 1 teaspoon turmeric
- 1 can (240 grams/8 oz) whole tomatoes
- 1 teaspoon salt
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
- Half a red onion, chopped
Instructions
- Drain and rinse the chickpeas. Add them to a small pot with the water and simmer for 5 minutes.
- Heat the oil in a large saucepan over medium-high heat. Add the cumin seeds and fry, stirring constantly, until fragrant – about 30 seconds. Add the chopped onion and reduce heat to medium. Fry, stirring occasionally, until golden.
- Mash together the garlic, ginger, chili pepper and cilantro (reserving some for garnish) into a paste. Add this paste to the onion and mix. Cook for a couple of minutes then add the ground coriander, chili powder and turmeric. Cook the spices out for a couple more minutes, adding a bit more oil if the pan seems dry.
- Add the tomatoes and their juices to the saucepan. Break them into small pieces with the back of your spoon. Then add the chickpeas with the cooking water and salt. Bring to a boil then reduce heat to a simmer and cook until the liquid has reduced to a gravy – 20 to 30 minutes.
- Remove from heat and stir through the garam masala and lemon juice. Serve with basmati rice and garnished with chopped red onion and cilantro leaves.
Notes
Adapted from http://www.theguardian.com/lifeandstyle/2015/sep/24/how-to-make-the-perfect-chana-masala
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Nutrition Information:
Yield: 4 Serving Size: 1 bowlAmount Per Serving: Calories: 258Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 566mgCarbohydrates: 41gFiber: 11gSugar: 10gProtein: 11g
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