"Looking for your next favorite quick dinner recipe? This vegan chickpea curry is so quick and easy to make and also packed with flavor!"
30 Minute Vegan Chickpea Curry
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Prep time: 10mins
Cook time: 30mins
Serves or Makes: 6
Recipe Card
ingredients
- 2 tablespoon olive oil
- 1 tablespoon cumin seeds
- 1 white onion
- 1 tablespoon garlic cloves
- 1 tablespoon fresh ginger
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon turmeric
- 1 tablespoon cumin
- 1 tablespoon sweet paprika
- 1 tablespoon fenugreek leaves
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- 1 can (14oz) chickpeas
- 1 can (14oz) diced tomatoes
- 1 can (14oz) coconut milk
- fresh cilantro
- white rice
Method
Step 1
Heat olive oil over medium-high heat in a large Dutch Oven or heavy bottomed pot. Once hot, add the cumin seeds and stir. Allow the cumin seeds to roast slightly for 5 minutes until fragrant.
Step 2
Add the chopped onion and sauté for a few minutes until slightly soft and caramelized. Add garlic and ginger and sauté for 30 seconds until fragrant. Add the salt, pepper and the rest of the spices and mix well for 1 minute.
Step 3
Add the chickpeas, tomatoes and coconut milk and stir well. Bring to a boil and then turn the heat down to a simmer. Cover partway with a lid and allow to simmer for 20 minutes stirring occasionally.
Step 4
Serve the chickpea curry with cooked rice and garnish with fresh cilantro.