Vegan Chickpea Curry [Gluten-Free]

By: Nele Liivlaid from nutriplanet.org

Vegan Chickpea Curry Gluten-Free

By: Nele Liivlaid from nutriplanet.org

"This 8-ingredient vegan chickpea curry with tomatoes is the ultimate 30-minute comfort food that will make your meals complete. Besides being quick and easy to prepare, it is also gluten-free and dairy-free, making my curry a great recipe for those with dietary restrictions. For a complete balanced meal, add per serving: 2-3 cups of chopped Romain lettuce or 2 cups of steamed leafy greens (kale, chard, pak choi, collard greens). Measure raw leafy greens. ¼ cup cooked whole grain rice (brown, black, red or wild), millet, quinoa or buckwheat (max 3 level tablespoons, i.e. 45ml, if you’re struggling with blood sugar fluctuations) or whole grain pasta."

NotesTips for my vegan chickpea curry recipe:
Feel free to use home cooked chickpeas – use the same weight.
You may use beans instead of chickpeas – kidney beans, black beans or butter beans would be well suited.
If you prefer not to dry roast and grind your own spice mix, feel free to use store-bought curry powder. However, make sure it is organic and as fresh as possible.
Following a diet even lower in fat? Add less coconut milk or leave it out altogether – after all, mashing the chickpeas will give the curry enough creaminess.
Don’t care about the fats? Feel free to add as much coconut milk as you like. Be aware of not making your curry too runny though.
Should you not be able to find unsalted tomato puree, leave the extra salt out. However, your curry would be way too salty and high in sodium, if you were to use both unsalted tomato puree and chickpeas. All organic stores should have additive-free varieties available.
My chickpea curry recipe is perfect for batch cooking! Double the recipe, store leftovers in sealed containers in fridge (in freezer for longer storage) and have easy meals ready for the next 4-5 days.

Make sure to watch the video in the original post!

Click here for the easy healthy recipe

Serves4 people

Preparation Time30 min

Ingredients

1 large onion
8 slices fresh ginger (thin)
1 large carrot
2 large garlic cloves
4 teaspoons curry powder or 2 tsps. of my Indian spice mix + 2 tsps. of turmeric
3 teaspoons Himalayan salt
1 pinch black pepper (to taste)
24 (1-ounce) unsalted tomato puree
1 cup 18% coconut milk
2 cans unsalted cooked chickpeas

Start by making a batch of Indian Spice Mix (if you don’t have it ready). Alternatively replace the spice mix and turmeric with any preferred curry powder or garam masala mix.
Then, finely dice onion and chop up carrot and ginger.
Next, heat up a few tablespoons of water or broth in a skillet or large pan. After that, add the onions, carrot and ginger. Sauté the veggies with the lid on until softened, about 3 minutes stirring every now and then.
Now, throw in crushed garlic cloves, the spice mix and turmeric (or ready curry powder), stir and cook for a few minutes. Add a few splashes of water as necessary.
Then, pour in tomato puree, mix and bring to boil. Reduce the heat and simmer for 10 minutes. Finally, add coconut milk and chickpeas. Bring to boil and turn off the heat. Season with black pepper and Himalayan salt. For a more mushy result, take potato masher or fork and mash the chickpeas until the curry has thickened to desired consistency.