Rich in protein, packed with vegetables, and brimming with vibrant flavours, this dish is not only satisfying but also easy to make. Plus, it’s an excellent way to introduce more legumes into your diet, offering numerous health benefits. Let’s dive into the recipe and explore how you can whip up this delightful curry in your kitchen.
This vegan chickpea curry is a versatile and hearty dish that can be enjoyed by everyone. It’s perfect for meal prepping, as it tastes even better the next day once the flavours have had time to meld together. The combination of chickpeas, coconut milk, and a medley of spices creates a creamy, rich texture that pairs wonderfully with rice, naan, or your favourite flatbread. Furthermore, it’s a great way to use up any vegetables you have in your fridge, making it a practical and economical choice for home cooks.
Why you’ll love this recipe….
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Bursting with Flavour: The combination of aromatic spices like cumin, coriander, turmeric, and paprika creates a rich, fragrant curry that’s both flavourful and satisfying. The coconut milk adds a creamy texture, making each bite a delightful experience.
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Nutrient-Packed: This dish is a nutritional powerhouse. Chickpeas are an excellent source of protein and fibre, while the array of vegetables like carrots, bell peppers, and spinach add essential vitamins and minerals to your meal.
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Easy to Make: With straightforward steps and simple ingredients, this recipe is perfect for both beginner and experienced cooks. You can whip up this delicious curry in just under an hour, making it ideal for weeknight dinners.
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Versatile and Adaptable: This curry is highly customisable. You can easily swap in your favourite vegetables or adjust the spice level to suit your taste. It’s a great way to use up leftover produce and prevent food waste.
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Perfect for Meal Prep: This chickpea curry stores well in the refrigerator and tastes even better the next day. It’s a fantastic option for meal prepping, ensuring you have a healthy and delicious meal ready to go throughout the week.
Batch Cook – Storage Information
Batch cooking is a fantastic way to save time and ensure you have delicious meals ready to go. Here’s how you can store your Chickpea Curry to maintain its flavour and quality:
Storing in the Refrigerator
Store the curry in the refrigerator for up to 4 days. Use airtight containers to keep the curry fresh.
Freezing the Curry
The curry can be frozen for up to 3 months. Use freezer-safe containers or heavy-duty freezer bags. If using bags, lay them flat in the freezer to save space and for quicker thawing. Label each container or bag with the date and contents to keep track of storage times.
To thaw, transfer the curry from the freezer to the refrigerator and let it thaw overnight. For a quicker method, place the sealed bag in a bowl of cold water for a few hours.
Reheating
Reheating your vegan chickpea curry is simple and ensures you enjoy its delicious flavours even on busy days. For refrigerated curry, use the microwave on medium power for 2-3 minutes or warm it on the stovetop over medium heat, stirring occasionally. If frozen, thaw overnight in the fridge or quickly in cold water before reheating. For best results, heat gently and stir regularly to maintain the curry’s texture and taste.
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Spicy Chickpea Curry
Ingredients
- 1 Large Onion [Diced]
- 3 Garlic Cloves [Crushed]
- 1/4 tsp Ground Ginger
- 1 tsp Lime Juice
- 2 tsp Ground Cumin
- 2 tsp Ground Coriander
- 1 tsp Turmeric
- 1 tsp Paprika
- 2 tsp Chili Powder [Adjust to taste]
- 400g Tinned Chopped Tomatoes
- 400g Tinned Chickpeas [Drained]
- 400ml Light Coconut Milk
- 1 Large Carrot [Diced]
- 1 Red Pepper [Sliced]
- Salt & Pepper [To taste]
- Low calorie cooking spray
Instructions
- Heat some low calories cooking spray large pan over medium heat. Add the diced onion and sauté for about 5 minutes, until softened and translucent. Add a splash of water if the onion sticks.
- Add the minced garlic and ginger to the pan with a splash of water, stirring constantly for 1-2 minutes until fragrant. Be careful not to let the garlic burn.
- Sprinkle in the ground cumin, ground coriander, turmeric, paprika, and chili powder. Cook the spices for an additional 2 minutes, stirring well to coat the onions.
- Pour in the chopped tomatoes and lime juice, stirring to combine with the spices and onions. Let the mixture simmer for about 5 minutes.
- Add the carrot and red pepper to the pan, followed by the chickpeas. Stir well to ensure everything is evenly distributed.
- Pour in the coconut milk, bringing the mixture to a gentle simmer. Reduce the heat to low and let it cook for 15-20 minutes, until the vegetables are tender and the sauce has thickened slightly.
- If needed add salt & pepper to taste.
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