Free Delivery on orders over £45 (UK Mainland Only)

(Possibly) the easiest vegan Chickpea Curry ever?

February 03, 2020

(Possibly) the easiest vegan Chickpea Curry ever?

Vegetarian, Healthy and naturally vegan/vegetarian; could this be the tastiest and easiest chickpea curry recipe ever? We definitely recommend giving it a try at home! We stirred in some kale during the last step, just to add some extra flavour and texture to the dish. Only 115 calories per generous portion too!

Many thanks to Kate Hackworthy (Veggie Deserts) for the original recipe, check out the rest of their recipe database here.

As you can see from our photo, we tried and tested this recipe ourselves – and it was amazing! Preferably, serve alongside Rice or warm Naan bread, unfortunately we were too hungry and just couldn’t wait to tuck in! Whoops…

We used a Le Creuset Cast Iron Risotto Pot when we made it, but it would be just as great cooked in a Shallow or Round Casserole. Shop the range on our website here – we have 20% off Le Creuset at the moment too! (03.02.2020)

Ingredients

  • 1tbsp vegetable oil (or coconut oil)
  • onion diced
  • cloves garlic finely chopped/crushed (whichever you prefer)
  • whole dried cloves
  • tsp ground turmeric
  • tsp ground cumin
  • ½ tsp ground cinnamon
  • ½ tsp cayenne pepper (or try it with paprika instead)
  • Pinch of salt (or to taste)
  • 1x (400g) can chickpeas drained
  • 1x (400g) can chopped tomatoes (or whole peeled, plum or crushed tomatoes)
  • 100ml/150ml vegetable stock (made with a stock cube will do)

Optional

  • A generous handful of fresh Kale
  • Rice or Naan Bread to accompany

Don’t worry if you haven’t got all of the spices to hand, simply use 3 tsp Garam Masala instead!

 Method

  1. In a Cast Iron Round/Shallow Casserole, heat the oil over medium heat, then add the onions and cook for 5 minutes until soft but not browned.
  2. Stir in the garlic, ginger, cloves, turmeric, cumin, cinnamon, and cayenne/paprika, then cook, stirring constantly, for 1 minute.
  3. Stir in the drained chickpeas, canned tomatoes and the vegetable stock/broth. Bring to the boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
  4. In the last five minutes, add in your fresh kale and stir continuously until covered with sauce, then continue to simmer for 5 minutes to soften.

 Top Tips for Success

  • Don't rush the onions.Make sure that they're nice and soft before moving on to the next step. They'll add far more flavour if you're patient and cook them for at least 5 minutes.
  • If you are not a fan of kale, you can stir in some spinach instead!
  • If you have some leftovers, this curry freezes well for up to 3 months, or can keep well in the fridge for up to 3 days.

______________________________________________________________________________________

Photo Credit: William Kirby |Information Sources: Veggie Deserts (Kate Hackworthy)| Date: Feb 2020




Leave a comment

Comments will be approved before showing up.