CHICKPEA CURRY Recipe | Easy Vegetarian and Vegan Meals

coconut milk

🥗Healthier: cashew cream

💰Cheaper: almond milk

Cashew cream adds richness while being lower in calories.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: generic curry powder

Homemade blends can be tailored for flavor and cost.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier but can be pricier.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale offers more nutrients, while frozen spinach is budget-friendly.

Heat a pan and add olive oil to it. Add the finely chopped onion and 1/4 tsp salt. Fry on medium heat until the onions are golden brown, about 7 minutes.

Add the finely chopped garlic and ginger and fry on medium to medium-low heat for 1 to 2 minutes or until fragrant.

Reduce the heat to low before adding the spices to prevent burning. Add the tomato paste, ground cumin, coriander, paprika, turmeric, ground black pepper, and cayenne pepper; fry on low heat for 2 minutes.

Add the chopped tomatoes and increase the heat to medium. Fry until the spices and tomatoes form a thick paste.

Add the cooked chickpeas along with the chickpea cooking liquid, 1/4 cup water, salt, sugar, and garam masala; mix well.

Turn up the heat and bring to a boil. Once boiling, reduce the heat to medium-low and cook for 5 to 6 minutes.

Remove the lid and increase the heat to medium-high; cook for another 1 to 2 minutes until the gravy reaches the desired consistency.

Turn off the stove and garnish with cilantro, olive oil or vegan butter, and lemon juice if needed. Mix well and let it rest for 2 to 3 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary