This is the best curry I have ever eaten !!! Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based Vegan Recipes. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. 2) Crushed tinned tomatoes Ive always been a fan of curry but I was a little worried my picky family wouldnt like it. Lastly add the remaining ingredients. I prefer more of a curry or coconut base vs tomato. 1 fresh tomato, chopped 400g tin chickpeas, drained and rinsed 5cm/2in piece fresh root ginger, grated pinch garam masala pitta breads or plain basmati rice, to serve Method Heat the oil in a deep. Oh wow!! Ginger: It adds depth of flavor to any type of dish. Im Kelley, a classically trained chef with a passion for cooking! It came out perfectly! Hi Amanda! I added diced carrots with the onions, garlic and ginger and used low fat coconut milk. Next add in turmeric, cumin, garam masala. Vegan Wheat-Free Ingredients 2 tbsp vegetable oil 1 small onion, chopped 2 cloves garlic, crushed 3 tbsp curry powder 225g carrots, peeled and sliced 225g mushrooms, quartered 1 small head of cauliflower, broken into florets 2 tbsp tomato pure 225g tin of chopped tomatoes 600ml vegetable stock Green peas and carrots will also go well. I sub Greek yogurt for the coconut milk and it is beautiful. I'm glad you liked our recipe . I'd love to hear your feedback! To thaw, transfer it into the fridge overnight and reheat it in a pot or saucepan over medium heat. You can sub out the crushed tomatoes for tinned chopped tomatoes but it will make the curry a little soupier so I would recommend blending the chopped tomatoes before adding, and reducing the vegetable stock by half. Best of all, this curry recipe is naturally vegan, gluten-free, can be made oil-free, and is ready in under 30 minutes! made this just now for dinner tonight omg this is heaven on a plate i love it so much. 115 calories per generous portion. What a fun idea! I had plenty to freeze. I am a cook curries regularly and usually dont use recipes but I am counting calories at the moment and was looking for a recipe for chickpeas, spinach and a tin of tomatoes. There is something magical about onion, garlic, and ginger. Thank you for the recipe! Add olive oil to a pot along with chopped onions, crushed garlic, garam masala (or curry powder), cumin, ground coriander, turmeric and cayenne pepper and saut until the onions are softened. Vegan Chickpea Curry - I Heart Vegetables Chickpea curry is life! This method also worked perfectly in India. Stir in diced red capsicum and canned chickpeas. Add the chickpeas, coconut milk, tomato paste, and salt. A Vegan Chickpea Curry is an Indian-inspired meal where the meat is replaced with chickpeas. As a coriander replacement, I used 2x of cumin instead since didnt have coriander. Absolutely delicious. It's like you're dining at an Indian restaurant right in your own house! Jamaican-Style Chickpea Curry Recipe - Healthier Steps I will add this into our meal planning rotation for nights when ya just don't feel like doin a damn thing, but still want a hot, fresh meal. This chickpea curry is the easiest and simplest recipe you can make. It is so thick it sits on a fork without dripping, and is definitely different from a crushed, or pureed can. Better Than Bouillon Seasoned Vegetable Base. Add the garam masala, lemon juice and coconut milk and stir. THANK YOU for finally helping me make this happen. Add in your grated ginger and crushed garlic and cook, stirring often, for one-two minutes until the raw smell of the garlic disappears. chickpea coconut curry a subtle sweetness and acidity. Excellent recipe, easy, simple and very yummy. This is one of the easiest curries I make at home, inspired by my time in India despite the fact that they dont really call dishes like this one curries there (this dish would be called chana palak masala). Ive made this several times. A new family favorite! If you dont like coconut milk, feel free to add any otherkind of milk, although I suggest you use full-fat plant milk so the chickpea curry has a better texture. Will definitely look to work this into the post to make it clearer, thanks so much for your help. One thing that both have in common is reserving the garam masala until at or near the end. I did add a tablespoon of mild curry spice as well. I am a bit confused which tomato base is supposed to be used is it : Love this dish. Yes, you can! If you want to add a bit more heat add a drizzle of Sriracha sauce or crushed red pepper flakes before serving. Required fields are marked *. Most of my recipes can be made in under half an hour and I never sacrifice flavor. It thaw very well, you can place the frozen batch in the fridge the day before and rewarm in a saucepan the next day. Stir and increase the heat, bringing the curry to the boil, then reduce the temperature to maintain bubbling away at a lively simmer. Thank you so much for this recipe. I suggest you freeze it in individual portions so it's easier to defrost. I love a beautiful soft garlic naan bread to pair with this chickpea curry as well. Wow! as needed. Want to save this recipe? Tender chickpeas in a tomato-onion gravy with soft spinach boldly flavored with just a handful of spices, this curry is the absolute business. You can also subscribe without commenting. Ready in just 20 minutes. Add 1 or 2 cups of soft and hard vegetables following the recommendation below. Add the crushed tomatoes, chickpeas and vegetable stock. Keep an eye on them so they do not burn. I married into an Indian family and not a single one of my in-laws gave me as many good tips for Indian cooking as you did in this recipe. I make this all the time! It easily doubles up to feed a crowd, or simply save you cooking another meal on a different day. 1. I just wont eat mushy rice and if it happens in our household (I swear Im NOT looking at you handsome husband) then it invariably ends up its life back in the kitchen with me, becoming rice pudding. Add olive oil to a pot along with chopped onions, crushed garlic, garam masala (or curry powder), cumin, ground coriander, turmeric and cayenne pepper and saut until the onions are softened. It is simple to make and also delicious , Made it without the coconut flour and it was perfect. Heat 1-2 minutes or until fragrant. Serve over rice with a side of garlic naan bread! Every recipe is very clear, concise and easy to follow. So glad you liked it and love that you were able to successfully modify it, I throw in different veggies as well. Enter your email below & we'll send it straight to your inbox! Thank you for letting me know about the water. Thank you so much for your kind review! So happy I found yours amongst all the others and tried it, it was amazing. There are five of us in my household and the teenager and handsome husband are eating me out of house and home! Similarly, tomato concentrate (tomato puree in British English) would give an overwhelmingly tomato-ey flavour. Squash base is a great idea as well, I must try it. I used tomato Passata instead of crushed tomatoes, and extra frozen spinach. Chickpea curry, one of my all-time favorite chickpea recipes. This comforting vegetable chickpea curry with coconut milk is a delicious vegan dinner that is perfect for using leftover vegetables in your fridge, made it one pot and ready in 45-minutes. I regularly cook this dish for me and my girlfriend and we both love it; one of my favourite easy weekday dishes, I add a few chillis to it to make it nice and hot. A great success. The fragrance really gets tamped down if you add it early in a recipe, thats why I always leave it to the end for a finishing touch. We will be adding this to our weekly meal rotation. If you would prefer to use cooked chickpeas (not canned) then the amount to use is 3 cups. (Impossible Burger). If the spices start to stick to the bottom of the pot, add a tiny splash of water. Hope your cold gets better soon. I found it thick enough without coconut flour. Yes! Id made fried rice the night before and really wanted to try some teriyaki salmon with it, and this recipe just hit the spot! Creamy and Delicious! Vegan Coconut Chickpea Curry - Hurry The Food Up It's so creamy, flavorful, nutritious, easy, and ready in just 30 minutes. They were asking for more! Its hard to say for sure how much to do. Serve over quick-cooking couscous. tomato puree), the chickpeas, and the vegetable stock. Note that your curry should be the same consistency as the picture above if you like less sauce, you can halve the vegetable stock, but I love mine with plenty of sauce for the rice to soak up, as in the pictures. Will make it again. You can also use 1 and cups of cooked chickpeas (250 g) instead of the can of chickpeas. Chickpea curry, affordable, delicious, and creamy. Made this exactly as written and it was fantastic. Mix to combine and bring to a boil over medium/high heat. They add so much flavor! This chickpea curry is loaded with pantry staples like coconut milk, canned chickpeas and curry powder. So I guess its rice in Ireland or the water there thats the issue. In any case, if youre looking for an Indian curry with a coconut base, chana palak masala may not be for you, as it is not a creamy dish. For my part, I have found that adding garam masala earlier on really does dilute its flavour just my two cents! , Thank you, going to make this today and will let you know how it came out . Out of curiosity, what canned pureed tomatoes did you use? Vegetable Chickpea Curry With Coconut Milk | Living Lou Published: Apr 6, 2019 Updated: Nov 9, 2021 by Alison Andrews This post may contain affiliate links. These are two very different things might be good to change the recipe to only include one or the other . Nutritional information is for curry only and does not include rice. Then add all the spices EXCEPT the garam masala (so the ground cilantro or ground coriander, cumin, turmeric, and cayenne pepper). Tomato puree is what crushed tinned tomatoes are commonly called in America. I make a lot of Indian food and this recipe is a keeper. As an Amazon Associate, I earn from qualifying purchases. Everyone I have made this for love it!! I use maple syrup for the sweetener. I made it this evening - really delicious. Super simple but tastes complex! Description An easy vegetarian chickpea curry made with lots of vibrant and nutritious vegetables and warm, comforting spices Ingredients Scale 1 tablespoon olive oil 1 onion, diced 3 garlic cloves, minced 1 red bell pepper, diced 3/4 c broccoli florets, chopped 1 1/2 tablespoons minced ginger or ginger paste Add Curry Spices and stir for 1 minute. I have included substitutions for all the spices so you can use what you have on hand! Let's make it! Thank you so much for taking the time to leave a review! Bring to a boil over high heat. There is a reason I do not make curries with chopped tinned tomatoes even if you blend them, they are much more watery than a tin of crushed tomatoes and you would need to reduce the liquid. It's loved by everyone, grandkids too and for good reason. The flavor of this was fantastic. Theres always time for another vegan curry recipe and this vegan chickpea curry is all that and a bag of chips (translation: its divine!). A wonderful plant based weeknight meal. The taste of tomato was originally too strong for me but later died down after one day. This was it. Plus, using these spices shows how simple it is to make a curry sauce for an easy vegetarian recipe. Next add your tinned crushed tomatoes (Amer. White, brown rice or basmati rice. I would love to hear from you. Thanks so much Deb! Damn, this was so good. , Great comment, it can be so confusing! 1 teaspoon green chilli paste 1 teaspoon red chilli powder 1 teaspoon turmeric 1 teaspoon dhana jeera powder 1-2 teaspoon sugar , optional a few sprigs of fresh coriander teaspoon garam masala The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. Curries are mainstream in my house. 3 ratings Give this vegan curry a lift with some tamarind, chickpeas and chard - it packs in real depth of flavour. Add tomato paste, ginger paste, garlic paste, and jalapeo pepper; cook and stir for 2 minutes. Update Notes:This post was originally published in March of 2019, but was republished with new photos, step-by-step instructions, and tips in February of 2022. Your coconut milk must also be full-fat and is optional if you prefer your curry dryer. Im glad the rice instructions worked for you as brown rice can be really temperamental and I do so hate mushy rice! Even my kids go crazy for this mild curry, although feel free to increase the spice if you like it hot. Our Beef Ragu Sauce with Pasta or Mild Chickpea & Vegetable Curry pouches will be your new go to camp food or car camping essentials ; Protein-Rich Backpackers Meals - packed with 15-24 grams of protein per serving, our tasty hearty Beef Ragu Sauce with Elbow Pasta or Mild Chickpea and Vegetable Curry backpack food will refuel you after a . Sometimes the sauce may need to be simmered for longer / or over higher heat until properly thickened. Feel free to leave a star rating too . Thanks for stopping by. Keywords: vegetable chickpea curry, vegan curry, indian, easy, best, coconut milk, spinach, tomatoes, cilantro, vegan, curry, Tag @cheeky_chickpea_ on Instagram and hashtag it #cheeky_chickpea_. Step 1: Fry the raw onions in the oil Finely chop your onion and fry in about two tablespoons of flavorless oil, such as sunflower oil, over medium heat until golden. I threw in a handful of leftover roast veggies which needed using, and voila. The combination was awesome! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Not sure what I did wrong, but its really watery. Hi Ashley! The olive oil might make it taste a little off but it shouldnt be too noticeable, coconut oil would be perfect! If it doesnt consider the three issues: 1) Use the correct ingredients. Leftovers keep very well in the fridge for 4-5 days and can be reheated in the microwave. Mix in the next four ingredients (ground coriander, turmeric, cumin, and cayenne) and toast for two minutes stirring often. If you prefer to use cooked chickpeas (not canned) then you can just use 3 cups. Each fragrant grain must be clearly defined, firm, and fragrant, yet perfectly soft. I am so glad you enjoyed this curry so much! We used two 15-ounce cans of chickpeas which makes this recipe really fast and easy to make. Who could have known. Rude or insulting comments will not be accepted. Hi, I'm Iosune! This easy vegan chickpea curry recipe has a creamy coconut sauce, fragrant Indian spices, and steamed basmati rice. Some of the best vegetables to add to curries are: Finally, stir in the canned chickpeas and continue cooking for 20- 30 minutes or until cooked chickpeas. Note that tinned crushed tomatoes and tomato puree are different things in the US and the UK. Chickpea and Vegetable Curry - Vegetarian Society Enjoy! Thank you so much Melinda, thrilled you enjoyed the curry! The only thing I would say is that if the gravy is watery it might be better to partly cook all the additional veg in the microwave first so you can reduce the curry to your liking and then add in. Open the can, drain the chickpeas over a sieve and rinse quickly before using them in the recipe. With a total of 2500calories or so in the entire recipe!? It does not mean tomato concentrate, the thick dark red reduced sauce which is similar to ketchup in consistency. Please do us a favor and rate the recipe as well as this really helps us! Step 2. A curry sauce always starts by cooking onion, garlic, and ginger over medium heat in olive oil. I now make it weekly for lunch. It makes about 3 cups of canned chickpeas, so you must soak 1 cup of dried chickpeas for this recipe. Thanks Verna!! Easy Chickpea Curry - Veggie Desserts This last time I put in half a cauliflower head in with the onion and only 1 can of chickpeas. Tired of paying a fortune for takeaways, or just fancy something healthier? glad you enjoyed it!? Chickpea Curry - Gaz Oakley You can also replace red pepper flakes for cayenne powder, jalapeos, fresh chilies, or anything you want to make your curry spicy. Stir in tomato paste along with all the spices: paprika, cumin, curry powder, and salt. Hey Jay!I feel your ginger pain, its true that when I grate ginger I always do it with a big grater. I generally make up a large batch of rice, 4 cups (there are five people in our house), and put it in a container in the fridge to be reheated for different meals during the week, rather than going to the trouble of making it each time I need it. So delicious and packed full of flavor. Sounds so good Terry! Thats a great suggestion! You can keep it in the freezer for up to 6 months. I used fresh spinache and a few mint leaves, tomatopuree, If I want to double the amount, do I simply double the spices? Hi - can you make this in the slow cooker? This will form a thick, fragrant curry paste. In Ireland for most of my life, I thought cooking rice meant grabbing a box of Uncle Bens and boiling up a bag of it. Stir in diced tomatoes and canned coconut cream to form a smooth coconut curry sauce. Add the coconut milk and red curry paste and stir until mixed. 3. Add the chickpeas, coconut milk, tomato paste, and salt (photo 4). By the way I wish we had a few pieces of naan to eat dipped in this flavorful curry gravy. Simply great! Lets see all the simple ingredients you need to make this creamy chickpea curry vegan and gluten-free! I use 1TBS of curry powder however (which is what most curry recipes use) and the results and just perfect. Loved it!! There is no need to toast them more. Cooking the spices as recommended was perfect. Ingredients The ingredients list might look long but this curry is easy to put together! Thanks so much for sharing! Welcome to Simple Vegan Blog. I would like to replace the chopped tomatoes can by fresh tomato. Now Add in the carrots, mushrooms, chopped peppers and spices, cook for another minute while stirring. Leftovers keep very well in the fridge for 4-5 days and can be reheated in the microwave. Worst comes to worst even water would be fine as the other ingredients bring a lot of flavour, you just might have to up the salt content when tasting it at the end. Really appreciate your comment! This vegetable curry is made using chick peas, onions, coconut milk, mushrooms, bell pepper, carrots, warm Indian spices, cilantro and tomatoes. Oh and in India we TOTALLY had curry for breakfast a million times so I get ya! Chickpea Spinach Curry (Chana Palak Masala) - The Fiery Vegetarian So glad you enjoyed it, and thanks for stopping by to leave a comment Emily! It is not a good idea to use this rice for other things that need ordinary rice. Im trying to eat less meat, with the aim to cutting it out completely, if all veggie meals taste as good as this curry it will be a super easy process. Mix together and bring to a simmer. Deutsch This eggplant curry combines high-protein chickpeas with tender eggplant and a creamy coconut milk-based sauce for the ultimate wholesome, comforting mid-week meal. It's one of my go to's. Required fields are marked *. But the thing is, Im super picky about my rice, and particularly basmati, which tends to be more expensive than regular rice. The spices really make this dish and I encourage you to use all of them: Canned Chickpeas. . Heat your Dutch oven or heavy bottomed pot to medium heat, add the onions and a pinch of salt and pepper. Im not sure who it would even occur to, to use arroz bomba for Indian recipes! (I dare you). Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. Hi Sarah! Place the lid on the pan, lower the heat and simmer for 5 to 7 minutes. Use only 1/2 cup. Continue to cook for 1 minute, constantly stirring to form a thick curry paste. Not a simmer. I'm so glad you liked our chickpea curry recipe . Thanks for stopping by! The sauce is so good w the combo of ginger and garlic. Besides, this chickpea curry recipe is easily customizable with your favorite spices and herbs. If you love this recipe, then youll also love our vegan chana masala and our vegan curry so check those out too. Feel free to use any veggies and spices you have on hand. 2. I added a whole diced red pepper, two sweet potatoes cut into bite sized pieces and a very large bunch of swiss chard. Try this tasty healthy chickpea spinach curry, with a tomato and onion spiced gravy and a touch of coconut milk for richness. Spring onions: It adds crunchiness and a greenish vibe to the dish. Major foodie of all things vegan! This dish is so flavorful and filling yet not leaving you feeling stuffed!! 2 -Now add the curry powder and red pepper. If your spinach is frozen you may need to increase the heat for a few minutes to bring the curry back to a vigorous simmer. Please do us a favor and rate the recipe as well as this really helps us! Great recepy, You can also use 1 and cups of cooked garbanzo beans (250 g) instead of the can of chickpeas. When the pan is hot add the onion, garlic, chilli & ginger, cook for 10 minutes - stirring often. I only had canned diced tomatoes so I drained the tomatoes and the chickpeas reserving the juices. Added some chopped spinach. The perfect healthy treat and just what I need to get through the day with a toddler and a newborn!, This is DELISH! I will definitely be making it again and again. Cover (optional) and simmer for 10-15 minutes or until the curry has cooked down and the creamy or until your desired consistency . Your email address will not be published. PLEASE SEE MY. I put the potatoes covered with water in the microwave about 5 minutes to get them a little softened but not completely cooked so they held up when mixed in the curry. Hi Heather! Hi Allison, the tomato flavor should not be strong at all in the base did you use a tin of crushed or pureed tomatoes (which are just that, tomatoes, crushed and pureed), which is not the same as tomato puree (which is a concentrated tomato paste)? I will be making this again and again. Thanks! You will find full instructions and measurements in the recipe card at the bottom of the post. I also like to serve it with more veggies on the side to get a balanced meal. This easy & authentic recipe makes tender, flavorful chickpeas in a perfectly spiced curry. Youre welcome to! Ready? The ratio of water I generally allow 1.25 cups of water for every cup of basmati rice. thank you so much for your comment Kayla! Now that the sauce is ready feel free to add some optional vegetables. Pick and finely chop the coriander, then sprinkle on top along with the garam masala and finely sliced green chillies, to serve. Its also ready in less than 30-minutes and makes a wonderful weeknight meal. Im sure it is one OR the other (2 cans or 3 cups?). Just made this today and it was amazing! I cant get enough of it. To make it you only need 30 minutes! In a large skillet, heat the olive oil and onion over medium heat. Thanks so much for your feedback I really appreciate it. If the spinach is frozen increase the heat until the curry is bubbling away again. Hello, I tried this but it also came out quite soupy but still delicious! I have so many recipes that I make all the time but somehow haven't gotten round to blogging yet. I recently made, twice, another chana palek masala recipe that uses a lot more fresh spinach 340g but about the same quantity of chickpeas. If store bought, can you tell me which one you use. Required fields are marked *. Once boiling, add red pepper and garbanzo beans and turn the heat down to low/medium. 5 (from 718 ratings) This Creamy Vegan Coconut Chickpea Curry is the BEST curry recipe I've ever tried! Im already looking forward to making this again. Welcome to The Cheeky Chickpea; here, youll find hundreds of restaurant-worthy easy vegan recipes. Add chopped onion, garlic, and ginger. However, you must soak or precook the dried beans before adding them to a curry recipe. Sounds so good Thank YOU for your comment! Keep the leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 6 months. You can also use vegetables which are in season like pumpkin or butternut squash. Love chickpea curry anytime of the year yours look so good! Add coconut sugar and mix in. I stirred them into the hot oil to caramelize them a bit then added the onions, etc. I dont know if its something to do with the water, or whether the grains here are just extra stubborn, but what worked back home did NOT work on Spanish rice. Its the starch that makes your rice gluey so you want as little as possible left. Sounds delicious, Ive only had Indian style lemon rice with peanuts in it. I used a fresh red chilli (with seeds) which gave a lovely level of heat. Thanks so much for sharing! 1/4 - 1/2 tsp cayenne pepper or chili flakes, 1 cup frozen chopped spinach or 100gm fresh/frozen chopped spinach, OPTIONAL: 1/4-1/2 cup full-fat coconut milk (50-100 ml), 1 tbsp chopped fresh cilantro leaves (coriander leaves). This recipe is defo a keeper! We used two 15-ounce (425g) cans of chickpeas in this recipe. Glad you enjoyed it! Add onion and carrots and cook until tender, 5 to 6 minutes. This recipe says yield 6, surely that doesnt mean 6 servings? If you want to add a bit more heat add a drizzle of Sriracha sauce or crushed red pepper flakes before serving. This is the most important part of making the curry, getting your base ingredients lovely and golden will insure the finished curry has a powerful flavour. Made this last nightabsolutely delicious! Absolutely delicious and easy to make! Very easy to make. When the water is clear instead of cloudy, youve removed most of the starch. Stir well to combine. Thanks for your comment . document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Add 1/2 tsp salt, the sugar, and the spinach. HOW TO MAKE VEGAN CHICKPEA CURRY Step 1: Add the onion, bell pepper and zucchini in some water until they are getting tender, add the curry spice and cook another minute to soak up the remaining juices. Absolutely PHENOMENAL! Onion Garlic Canned chickpeas Fresh spinach Coconut milk Spices (garam masala, turmeric, ginger, chili flakes) This dish is absolutely delicious!! Add in coconut milk, vegetarian broth, chickpeas, soy sauce, lime juice, salt and red bell pepper. Use some tomato sauce, crushed tomatoes, or even fresh tomatoes if you can't find tomato paste. What do you usually like them in? COPYRIGHT 2023 THEFIERYVEGETARIAN.COM ALL RIGHTS RESERVED, Chickpea Spinach Curry (Chana Palak Masala). I also have a brand new rich restaurant-style creamy coconut chickpea curry recipe which might be more your style if youre not a fan of tomato-based curries or are allergic to tomatoes. I never rate recipes but this one is amazing. I did not add the jalapeno, I used a little extra tomato, and when I added the tomato, I also added the chickpeas. But the garlic and ginger quotient was really good for my autumnal cold, and I love the late addition of garam masala; thats a new one on me and gave such great fragrance. Instead of using veggie stock I used the reserved juices from the tomatoes and chickpeas. Authentic Chana Masala (Indian Chickpea Curry) - Tea for Turmeric Vegan Butter Chicken-style Curry With Tofu. I make this curry with whatever vegetables / grains I have on hand. What is the serving size you based this on? Pour the coconut milk and stir to combine, bring to a simmer for 5 minutes. Hi Noreen! Its a perfect mix of spices and flavors in a super creamy sauce. It's mildly spiced but full of flavour and made with everyday ingredients. Thank you so much for this recipe. Did you use fresh or frozen spinach? Thanks so much Susanne! You'll love it, it's: Enjoy guys! Keep stirring and cook for further 5 minutes. All you need is 45 minutes and one pot to make this easy chickpea curry! 2) A good garam masala is the perfect blend of common Indian spices, and adding it just before serving heightens the flavours of spices already in the dish. Yours was much better than the other one. Add the spices (curry, cumin, turmeric, coriander, black pepper, and red pepper flakes), stir, and cook for 1 to 2 more minutes. Indian Chickpea Curry Recipe - Swasthi's Recipes The Best Vegetable Chickpea Curry Recipe! Healthy Vegetarian Curry Recipes Chickpea & Potato Curry 4.6 (11) 9 Reviews This fast Indian-style curry comes together with ingredients you most likely have on hand, like frozen peas and canned tomatoes and chickpeas. Season with salt and pepper if necessary. Ooh what was the peanut rice like? 2. As an Amazon Associate I earn from qualifying purchases. I like to use Jasmine or brown rice. Yum. Was so simple mix of ingredients but the taste, great!!. Hi Hannah, youll see that in the post I say the recipe makes four large servings or six small ones IF served with rice, naan, and kachumber. Can I substitute this with something else? Notify me of followup comments via e-mail. Add the rest of the ingredients and bring to a light simmer. Now Add in the carrots, mushrooms, chopped peppers and spices, cook for another minute while stirring.