Watching the snowfall outside my window is very picturesque. However, after I have to go out and shovel, I want something hearty and warm! Enter this creamy vegan Indian chickpea curry. It’s a snap to make with about half of the ingredients being spices. Also, only minimal slicing and dicing are required!
I loved reading about and looking up recipes for Indian food for years. I had never attempted it on my own as something like a curry seemed way too daunting. If you have ever felt this way, I am happy to tell you this is NOT true. This curry is a snap, and while it’s mostly hands-on, it’s dinner done in half an hour!
Vegan Chickpea Curry: Spicing It Up
The one spice blend necessary for this Indian Vegan Chickpea Curry is the garam masala. This is a spice blend containing some or all of the following spices: cumin, coriander, black pepper, turmeric, cinnamon, cloves, nutmeg. You can make your own, there are a million recipes online, or you can buy the blend in many grocery stores. I found my favorite blend at Wild By Nature. Either way, all the spices are accessible and contain no weird one-off items.
Speaking of spices, this recipe has a lot! I recommend mixing all of the dry spices in a small bowl so you have them all ready to go without the hassle of running and measuring while your onions burn on the stove. Having all your ingredients in place or mise en place is a huge help when you are in the middle of a recipe. So open all the cans, rinse the chickpea, and mix the spices before ever turning on that flame.
So how you feel about Indian food? Is this your first time experimenting? Are you a total pro? Let us know in the comments below! We want to hear from you!
XO,
-R
PrintIndian Vegan Chickpea Curry
Watching the snowfall outside my window is very picturesque. However, after I have to go out and shovel, I want something hearty and warm! Enter this creamy vegan Indian chickpea curry. It’s a snap to make with about half of the ingredients being spices. Also, only minimal slicing and dicing are required!
- Prep Time: 5 minuts
- Cook Time: 30 minutes
- Total Time: 41 minute
- Yield: 4–6 servings 1x
Ingredients
2 shallots diced
3 tbsp oil
24 oz. frozen cauliflower
1-inch fresh ginger grated
3 cloves garlic minced or 3 cubes frozen garlic
1 tbsp + 2 tsp garam masala
1/4 tsp cumin
1/4 tsp turmeric
1 tsp salt
1 tsp curry powder
2 cans tomato sauce (8 oz each)
1 can full-fat coconut milk (13.5 oz)
2 cans chickpeas drained and rinsed (15.5 oz each)
2 cups frozen chopped spinach
1 tsp lime juice
Instructions
Heat the oil over a medium flame and then add the shallots
Sauté the shallots for 3-4 minutes until they start to become translucent
Add in the cauliflower and sauté for 5-6 minutes. Don’t worry if it’s still frozen in the center; it will cook more in the sauce
Add ginger and garlic and sauté 1-2 minutes until fragrant.
Add spices and stir for 1-2 minutes to let them toast.
Add tomato sauce, coconut milk, chickpeas, spinach, and stir to combine.
Let the mixture come to a boil and let it boil uncovered for 15 minutes.
Turn off the flame and finish with the lime juice.
Serve hot over white rice or with naan bread to soak up the amazing sauce.
Notes
This curry only gets better as it sits in the fridge, so feel free to make it a day or two in advance!
Keywords: curry, indian, vegan, vegetarian, comfort, spices
3 Comments
Leah Weinstein
Yum! Can’t wait to try it!
Leah Weinstein
So easy to make and came out amazing!
★★★★★
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