The Flaming Vegan

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 Speedily Delicious Creamy Chickpea Curry
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Speedily Delicious Creamy Chickpea Curry

Prep Time: 15 minutes

Cook Time: 45 minutes

Quite by happy chance, I found this simple curry recipe recently in a vegetarian cookbook. I don’t eat that many spicy dishes like this in summer, as currently the weather just seems too hot for this type of food.  However I really liked the look of this one, and it certainly didn’t disappoint when I cooked it (on one of the less sweltering days we have had this month). I have veganised it, made one or two additions, such as vegan cream, and oh my! It is amazing. It has quite few ingredients and does not take long to cook (not like one of those slow-stewing 2 or 3-hour jobs), but is one of the best curries I have ever had. Pleasantly spicy but not mouth-scorchingly hot.  It’s not only very tasty and satisfying, but you can also rustle it up very easily with ingredients which you may well already have in your kitchen, as I did. (You don’t have to add cream: that is my own version of this recipe.) So it’s an all-round winner!

Prep time: 15 minutes

Cooking time: 45 minutes

 

Ingredients (Serves 4)

2 x 440g (15 ½ oz) cans of chickpeas, drained

440 g (15 ½ oz) can of chopped tomatoes

2 onions

1 tablespoon of vegetable oil

4 cloves of garlic, minced or crushed

1 teaspoon turmeric

1 teaspoon of chilli powder

1 teaspoon paprika

1 tablespoon of ground cumin

1 tablespoon of ground coriander

1 teaspoon of garam masala

1-2 dessertspoons of soya cream (or other vegan cream) *

 

Method

1) Slice the onions thinly. Heat the oil in a frying pan or large saucepan.  Add the onion and garlic to the pan and cook over a medium heat, stirring, until softened.

2) Add all of the spices except the garam masala with 1 teaspoon of salt. Stir for 1 minute.

3) Add the chickpeas and tomatoes, with their juice,  to the spice mix and stir until combined.  Cover and simmer over a low heat for around 20 minutes, stirring occasionally. Then stir in the garam masala.  Simmer, covered, for around another 10 minutes.

4) A couple of minutes before serving, stir in the vegan cream until it is well mixed in.

5) Serve with steamed rice or spooned inside chapattis, or with naan bread.

*The cream is an optional ingredient, one I have added myself. I used soya cream as that is what I had in the fridge, but you could use any: in fact, coconut cream would be a superb addition here.  It makes the curry extra luscious and filling, but if you don’t add the cream, it is still very tasty.

 

Picture courtesy of www.jessicainthekitchen.com

 

 

 

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