How To Make Vegan Chickpea Curry without Coconut Milk
Turning vegan may look challenging for some, especially for those who can’t turn their eyes away from meat. But they just haven’t found these sumptuous vegan recipes that even non-vegans will surely enjoy!
Serves:
Ingredients
- 1 tbsp oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- 1 can (400g) chickpeas, drained and rinsed
- 1 can (400g) diced tomatoes
- 1 cup vegetable broth
- 1 cup spinach leaves
- Salt, to taste
- Fresh cilantro, for garnish
- Cooked rice or naan bread, for serving
Instructions
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Heat oil in a large pan over medium heat. Add diced onion and minced garlic, and sauté until onions are translucent.
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Add curry powder, cumin, coriander, turmeric, paprika, and cayenne pepper (if using). Stir well to coat the onions and garlic with the spices.
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Add the chickpeas, diced tomatoes, and vegetable broth to the pan. Stir everything together and bring to a simmer. Let it cook for about 15 minutes, stirring occasionally.
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Add spinach leaves to the curry and cook for another 5 minutes, until the spinach wilts.
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Taste the curry and season with salt, according to your preference.
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Serve the vegan chickpea curry over cooked rice or with naan bread. Garnish with fresh cilantro.
Nutrition
- Calories : 250kcal
- Total Fat : 6g
- Saturated Fat : 0.5g
- Sodium : 900mg
- Total Carbohydrates : 40g
- Dietary Fiber : 10g
- Sugar : 9g
- Protein : 10g
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