On this episode of Meatless Monday, I have a meal that’s not only vegetarian, but vegan too. Over the summer, I tried veganism for a few weeks, and this was one of my favorite go-to recipes. Although it is a major readjustment, I didn’t mind the completely plant-based diet. As someone who loves vegetables anyway, I enjoyed the challenge of being creative and discovering new ways to prepare them.
This is were I met this easy vegan approved, chickpea curry. Chickpeas are a vegetable workhorse. They are meaty, yet tender and can adjust to so many different flavors. They pair nicely with this curry. It’s flavorful with a hint of sweetness. Perfect combination.
The best part about this dish is how easy it is to make. This is the perfect quick dinner to make when you come home STARVING and want something to eat right away. Quick dinners are the best.
Since there are so few ingredients, you want to get as much flavor as you can by making sure you build on a good base. So, we’ll start by sautéing some diced onions and garlic.
Add your curry and stir until it’s fragrant.
Once the onions are soft and curry is fragrant, add your canned chickpeas. Next, add the vegetable stock and coconut milk. Stir until combined.
The vegetable stock is what makes this dish vegan approved, but if that isn’t necessary for you feel free to use chicken stock.
Add a little honey and hot chili sauce, like Sriracha, if you want some heat. Bring to a boil then reduce the heat and let simmer for about 10 minutes.
The flavors are really bold but harmonious, it’s really like the perfect bite. Serve this with some basmati or jasmine rice and warm naan bread and you have a t quick and easy dinner packed with flavor.
Simple Chickpea Curry {vegan}
Print RecipeIngredients
- 2 Tablespoons coconut oil Oil
- ½ yellow onion, diced
- 2 teaspoons curry powder, I used yellow Jamaican style
- 2 cloves garlic, minced
- 1 cup vegetable broth or stoack
- 1 can chickpeas, drained and rinsed
- 1 can (13.5 ounce) coconut milk, unsweetened
- 1 tablespoon Honey
- 1 tsp Sriracha or whatever hot sauce you desire (optional)
- Salt and pepper
Instructions
Heat the coconut oil in a skillet over medium-low heat.
Add the onions, season with salt and pepper and cook for a few minutes, until the onions are soft.
Add the curry powder and garlic and stir, cooking until fragrant. Add the vegetable stock and coconut milk and stir and bring to a boil.
Next, add the chickpeas, honey and Sriracha (if using) then stir. Bring to a boil then reduce the heat, and simmer for 10 minutes.
Serve over the rice or with warm naan bread. Enjoy!
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