Vegan Chickpea Curry Oil Free
A delightful and nutritious vegan curry that combines chickpeas with aromatic spices and coconut milk for a creamy texture, all without oil.
Ingrédients
Main Ingredients
- 1 can chickpeas, drained and rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 can coconut milk can be substituted with almond or oat milk
- 1 can diced tomatoes
Spices
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
To Taste
- to taste salt
- to garnish fresh cilantro
Instructions
Preparation
- Start by gathering all your ingredients. Drain and rinse the chickpeas and chop the onion, garlic, and ginger.
Cooking Base
- In a large pot over medium heat, sauté the onion, garlic, and ginger until the onions are soft and translucent, about 5-7 minutes.
Add Spices
- Add the curry powder, cumin, and turmeric, and stir for about a minute until fragrant.
Incorporate Chickpeas
- Add the chickpeas into the pot and mix well with the spices to coat them evenly.
Pour in Coconut Milk
- Add the coconut milk and stir to combine all the ingredients into a creamy mixture.
Add Diced Tomatoes
- Pour in the diced tomatoes and mix well.
Simmer the Curry
- Bring the mixture to a gentle simmer and reduce the heat to low to let it cook for about 20 minutes.
Season to Taste
- After 20 minutes, add salt to taste and stir well before serving.
Garnish and Serve
- Remove from heat and garnish with fresh cilantro before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4-5 days or freeze for up to 3 months. Serve with rice, naan, or salad.