Vegan Vegetable Chickpea Curry - YUM - Oil Free One Pot Recipe In Under 20 Minutes!

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories while still providing creaminess.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: cumin + turmeric

Homemade blends can be fresher and more tailored to taste.

Pre-chop vegetables including 3 portobello mushrooms, 10 snow peas, 2 tablespoons spring onions, and 1 onion.

Add all chopped vegetables into a nonstick fry pan.

Add 1 teaspoon chopped ginger and 1 teaspoon chopped garlic to the pan.

Add 3 kaffir lime leaves for flavor (or substitute with Thai basil or lime peel).

Add 1 can of chickpeas to the pan.

Sprinkle in 0.5 teaspoon turmeric powder and 2 tablespoons garam masala.

Add 1 tablespoon tamari and dried chili flakes to taste for heat.

Add white pepper and black pepper to taste.

Pour in 0.5 cup vegetable broth and 1 tablespoon coconut cream.

Stir everything together to mix the spices and ingredients.

Cover the pan with a lid and turn the heat to medium-high.

Cook for about 20 to 30 minutes, checking every 10 minutes without lifting the lid too much.

After about 17 minutes, check if it's done; it should smell delicious and look ready.

Add the juice of 1 small lemon at the end for freshness and give it a final stir.

Serve with rice or rice noodles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary