How to Make a Warming Vegan Chickpea Curry

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This vegan curry is a delicious and simple way to introduce loads of crucial nutrients into your diet. It’s rich in high-quality plant-based protein and essential minerals, and warming on a cold night.

Just try these simple steps, and you’ll have delicious vegan chickpea curry in no time.

Gather Ingredients

For this chickpea curry you’ll need one can of chickpeas, 1 can of coconut milk, 2 tablespoons peanut butter, 1 masala pot, 1 onion, 3 cloves of garlic, 1 can of chopped tomatoes, 1 broccoli, 1 handful of kale and a handful of coriander.

Prepare Vegetables

Preheat the oven to 190 degrees Celsius. Start finely chopping the vegetables until they’re diced into thin slices. Next, take your broccoli and break it into several small pieces. Lay them out on a baking tray, cover with olive oil and put them in the oven for 20 minutes.

Start Frying

While the broccoli is roasting, put a little olive oil in a large frying pan and start frying the diced vegetables. Cook on a medium heat until the onions go translucent.

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Chana masala Of course there are a lot of chana masala recipes out there that are perfectly good, but this is my favorite way to make it. Simple, yet robust and oil-free! It is high-protein, plant-based and made from a spicy chickpea base. Goes very well with your favorite flatbreads and grains. What’s not to love? Serves 4 Ingredients . . 1 cup of dry chickpeas (soaked in hot water for at least 2-3 hours and then pressure cooked) OR 2 15 oz. cans (rinsed & drained) 4 garlic cloves, crushed 1/2 tsp whole black pepper 2 dried bay leaves 2 cloves 2 small onions 1/2 knob of fresh ginger 4 medium tomatoes Salt, to taste 1 tsp Ground coriander Ground cayenne, to taste 1/2 tsp Ground cumin 1 tsp Garam masala Fresh chopped cilantro, to taste Fresh lemon juice, as needed 1 large onion, chopped (to serve, optional) . . . Instructions In a saucepan, combine the cooked chickpeas along with bay leaf, garlics, cloves, black pepper, salt & about 5 cups water & boil them covered for about about 15 minutes, turn off heat & set aside In the meantime, add the onions, tomatoes and ginger to a blender with 1/4-1/2 cup water & blend until smooth. Set aside Heat a large non-stick pot over medium-low, carefully transfer the ground onions/tomatoes to the pot Add ground coriander, ground cumin, ground cayenne and cook for 5-7 minutes on medium-high, stirring often. Add a few spoons of water to prevent the ingredients from burning while stirring Add chickpeas to the pot along with the water Stir in garam masala and continue to cook until fragrant, for another 5-7 min, squishing a few chickpeas with the back of the spoon Check for seasoning, consistency & adjust accordingly Continue to simmer covered for 20 min Garnish with some cilantro leaves Turn off heat & carefully remove & discard bay leaves & cloves from the curry Serve hot with some lemon wedges & chopped onions, if using . . . . . . #chickpeas #chanamasala #chickpeacurry #vegancurry #veganfood #bestofvegan #easyrecipea #meatlessmonday #veganfood #veganfoodshare #healthyrecipes #nooilcooking #plantbased #plantbasedrecipes #wholefoods #thrivemags #indianfood #vegansofig

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Mix Curry

Once the vegetables are cooked, put in chickpeas and fry for a further 4 minutes before adding the coconut milk and chopped tomatoes. Simmer on a medium heat, stirring often. Add peanut butter and mix.

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Simple & Soulful….Kis kis ko Chole Chawal Pasand hai comment mai batao 🙌🏻 Fatafat 😀 . Follow @veg_delicacies_by_shubhra for more mouthwatering updates ❣️ ————————————————————————- NO REPOST ❌———————————————————————— Tag All your Bhukkaddd friends 😀 ————————————————————————- Follow me on FB : Veg Delicacies by Shubhra Chauhan Bisen . Follow @scenic_beauty_of_japan @veg_delicacies_by_shubhra ———————————————————————— HOW I MADE Chole MASALA (Chickpea Curry) 💁🏻‍♀️ ⚫️Soak Chole 2 cup (Chickpea)overnight. Drain water and add enough water, cinnamon stick, cloves, peppercorn ,cardamom & salt …in pressure cooker. ⚫️Close the lid of pressure cooker…then Cook it on high flame for 1 whistle then lower the heat and cook it for another 10 minutes.. Or until done. Turn off the heat. After releasing the pressure Open the lid!! ⚫️Meanwhile take 3 tomatoes ( big size)& 4-5 green chillies & ginger and chopped them or you can make Purée &Keep it aside. ⚫️Heat 2 tablespoons of oil in a pan. Then add cumin seeds & mustard seeds…After crackling add pinch of asafetida . Then add chopped green chilies , chopped garlic & finely chopped onions ,Cook until translucent then Add chopped tomatoes or tomato purée . ⚫️Cook for 7-8 mins…When it will start to leave the oil from the sides. Then add coriander powder, red chili powder( Kashmiri lal) & turmeric powder& Everest Chole Masala (1 Tbsp ), crushed kasuri methi & salt. Mix well and cook for a minute. ⚫️Then add boiled Chickpea( you can also add some boiled & slightly mashed potatoes). Mix well so all the masala will coat them.after coating again stir for 3-4 min .. Then Add water from boiled Chole( chickpea)( but don't add too much water ) ⚫️ Mix well and boil it , until you get your choice of consistency. ⚫️Garnish with Coriander leaves .. Serve hot with Roti, paratha , Puri or Rice. Enjoy! . . . . . @veg_delicacies_by_shubhra . @scenic_beauty_of_japan . . . #cholechawal #chole #chickpeacurry

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Serve

Serve the curry hot with roasted broccoli and a coriander dressing.

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⁣ 🍛 EASY CHICKPEA CURRY 🍛 ⁣ ⁣ Zero cooking skills required for this curry. Chuck all the ingredients in one pan and voilà, you have yourself a nourishing, warming and flavoursome curry 😍⁣ ⁣ You can also add in some extra vegetables or pulses for added fibre and protein 💪🏽⁣ ⁣ This recipe is also on my story highlights so you can easily follow along.⁣ ⁣ Hope you’ve had a lovely Monday.⁣ ⁣ DB x⁣ ⁣ INGREDIENTS ⁣ ⁣ ▪️1 can of chickpeas @bionaorganic ▪️1 can of tomatoes ⁣ ▪️1 onion, chopped⁣ ▪️1 clove of garlic, crushed⁣ ▪️1 tbsp of grated ginger ⁣ ▪️1 tsp cumin⁣ ▪️1 tsp ground coriander⁣ ▪️1 tsp turmeric ⁣ ▪️1/2 tsp salt ⁣ ▪️1 tbsp of coconut yoghurt @coyo_uk ⁣ METHOD ⁣ ⁣ ▪️In a large pan, heat 1 tbsp coconut oil over medium-high heat. Add the onion, ginger and garlic and sauté for 5 minutes. ⁣ ▪️Reduce the heat to medium. Add all the spices in and stir. Cook for a few minutes⁣ ▪️Add the tomatoes and chickpeas to the pan and stir well. ⁣ ▪️Bring the mixture to a boil, then reduce the heat to medium-low.⁣ ▪️Simmer the curry for about 10 minutes⁣ ▪️Turn the curry off the best and add in the yoghurt and stir. ⁣ ⁣ ⁣ ⁣ ⁣ ⁣ ⁣ ⁣ #chickpeas #chickpeacurry #indiancuisine #desifood #indianfood #indiancurry #plantbasedfood #veganmeals #eatbetternotless #healthycooking #foods4thought #quickdinner #easymeals #veganinspo #eatgoodfeelgood #fitmeals #healthyeating #healthyrecipes #healthydinner #easyfood #holistichealth #lunchideas #lowfat #homemadecooking #healthgoals #healthierchoices #vegetarianrecipes #feedfeedvegan #letscookvegan #eatmoreveggies

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