Vegan Chickpea Curry 😎

Name: Vegan Chickpea Curry 😎
Cuisine: Asian, Indian
Ingredients: 2 cans (15 oz each) chickpeas, drained and rinsed; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon ginger, grated; 1 can (14 oz) diced tomatoes; 1 can (14 oz) coconut milk; 1 cup vegetable broth; 1 cup spinach, chopped; 1 cup cauliflower florets; 1 tablespoon curry powder; 1 teaspoon turmeric powder; 1 teaspoon cumin powder; 1 teaspoon coriander powder; 1/2 teaspoon cayenne pepper (adjust to taste for spice); Salt and pepper to taste; 2 tablespoons vegetable oil; Fresh cilantro, chopped (for garnish); Cooked rice or naan bread (for serving)

9 steps

Ingredients: 2 cans (15 oz each) chickpeas, drained and rinsed 1 large onion, finely chopped 3 cloves garlic, minced 1 tablespoon ginger, grated 1 can (14 oz) diced tomatoes 1 can (14 oz) coconut milk

Updated at: Sat, 13 Jan 2024 11:17:08 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per serving

Calories2020.6 kcal (101%)

Total Fat132.2 g (189%)

Carbs180.1 g (69%)

Sugars32.2 g (36%)

Protein57.5 g (115%)

Sodium3429.9 mg (171%)

Fiber46.1 g (165%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 x 15 ozchickpeas

cans, drained and rinsed

1onion

large, finely chopped

3cloves garlic

minced

1 tablespoonginger

grated

1 x 14 ozcan diced tomatoes

1 x 14 ozcan coconut milk

1 cupvegetable broth

1 cupspinach

chopped

1 cupcauliflower florets

1 tablespooncurry powder

1 teaspoonturmeric powder

1 teaspooncumin powder

1 teaspooncoriander powder

½ teaspooncayenne pepper

adjust to taste for spice

2 tablespoonsvegetable oil

fresh cilantro

chopped, for garnish

rice

Cooked, or naan bread, for serving

Instructions

Step 1

In a large skillet or pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.

Step 2

Add the minced garlic and grated ginger to the onions. Sauté for another minute until fragrant.

Step 3

Stir in the curry powder, turmeric powder, cumin powder, coriander powder, and cayenne pepper. Cook the spices for 1-2 minutes to release their flavors.

Step 4

Add the diced tomatoes (with their juice) to the pot. Cook for a few minutes until the tomatoes break down and create a thick sauce.

Step 5

Pour in the coconut milk and vegetable broth. Stir well to combine.

Step 6

Add the drained chickpeas, chopped spinach, and cauliflower florets to the pot. Season with salt and pepper to taste.

Step 7

Bring the curry to a simmer, then reduce the heat to low. Cover and let it simmer for about 15-20 minutes, or until the vegetables are tender.

Step 8

Taste and adjust the seasonings if needed. If you prefer a thicker curry, you can let it simmer uncovered for a few more minutes.

Step 9

Serve the vegan chickpea curry over cooked rice or with naan bread. Garnish with chopped fresh cilantro.