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Vegan Chickpea Curry : How to make it
A favourite among the family is this Indian chickpea curry. If you enjoy curries and chickpeas give this a try. Serve with Indian breads or rice.
Ingredients
- 2 tablespoons Naturaa coconut oil
- 2 medium yellow onions, chopped
- 14 ounces canned tomatoes, drained
- salt and pepper, to taste
- 16 ounces canned chickpeas
- 3 garlic cloves, minced
- 1 teaspoon curry powder
- 1/4 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cayenne pepper
- 1 package baby spinach
- 13.5 ounces canned coconut milk
- 1 tablespoon flour
- 1 lime
Preparation
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Add Naturaa coconut oil to a deep pan over medium-high heat.
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Stir in chickpeas, garlic, curry powder, cumin, cinnamon, nutmeg, and cayenne pepper until combined.
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Add spinach, coconut milk, and flour, and stir again. Bring the curry to a boil, then reduce to a simmer for 10-12 minutes.
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Bring the curry to a boil, then reduce to a simmer for 10-12 minutes.
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Remove curry from heat, top with lime juice.
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Serve over rice.
Quote
“Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients
you could keep in your cupboards.”
–Yotam Ottolenghi
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