Quick and Spicy Chickpea Curry (Vegan). Our awesome vegan take on the insanely popular dish. Ridiculously tasty and nutritious - just look at all that protein! If you’re after a wicked, animal friendly curry made to the exact spice level you like - look no further.
That makes it super versatile for just about anyone. This vegan curry is super filling and perfect over basmati or cauliflower rice. It’s crazy quick and easy, relying on several inexpensive and convenient. You can cook Quick and Spicy Chickpea Curry (Vegan) using 11 ingredients and 6 steps. Here is how you cook that.
Ingredients of Quick and Spicy Chickpea Curry (Vegan)
- Prepare 1 Can of Chickpeas (400g/240g drained).
- You need 1 of Red Onion.
- Prepare 3-5 Cloves of Garlic (to taste).
- It’s 5-6 of Babycorn.
- Prepare 2 of Ramiro Peppers (or regular bell peppers).
- You need 15-20 g of Ginger (to taste).
- It’s 4-6 of Green Chili Peppers.
- You need 5-7 of Cherry Tomatoes.
- You need of Hot Curry Powder.
- It’s of Herbs and Spices.
- It’s of Water.
Chickpea vindaloo (tangy and spicy chickpea and tomato curry) recipe. Made with freshly toasted and ground curry paste. Cover with plenty of water as they will nearly double in size. Really, there aren’t many plant based dinner recipes that are this quick to make!
Quick and Spicy Chickpea Curry (Vegan) step by step
- Dice the red onion, garlic cloves, babycorn (split in two and cut into medium-sized pieces - see photo), Ramiro peppers (medium-sized pieces), ginger (into small cubes), green chili peppers and cherry tomatoes (cut each in half). Drain the chickpeas and rinse them with water..
- Coat a frying pan or wok with olive oil and heat it up. Add the diced onion, garlic, babycorn, Ramiro peppers, ginger, green chili peppers and cherry tomatoes all at once to the pan. Simmer over medium-high heat until the vegetables slightly soften up (not too much)..
- Slightly reduce the heat. Add hot curry powder to the pan (generously, to cover all of the ingredients). Add salt and pepper, as well as various herbs and spices (I recommend: plenty of turmeric, chili flakes, garam masala if you have it, chives). Mix it all together and let it simmer for a minute..
- Add the chickpeas to the pan and mix it all together. Add a small amount of water (around 1dl) to the pan and let it simmer while occasionally stirring the ingredients. When the water slightly evaporates and the sauce gets a slightly thicker consistency, add 1dl more and repeat. When the water evaporates again and the sauce is slightly thicker (and not runny). There should be a fairly generous amount of sauce around the ingredients, but it shouldn’t cover them..
- If your sauce covers the ingredients, let it evaporate a bit more (reduce it). If there’s not enough of the sauce, repeat step 4 (add some water and let it evaporate). Ideally, you want to get it right in the first or second try (to preserve the flavour and avoid diluting it with water)..
- When the sauce is right, turn off the heat. Serve with basmati rice, naan bread or without a side. Enjoy your meal! 🙂.
Often our fast dinners rely on cheese or dairy for quick flavor. Chickpea curry, one of my all-time favorite chickpea recipes. This ingredient is optional, so you can omit it if you’re not into spicy food. Chickpeas - Canned chickpeas are so convenient, but you can cook them from. This Chickpea Curry recipe is really a south Indian-style Chana Masala with coconut milk and a few additional ingredients that give it a distinct identity But this time I wanted something slightly different than this beloved Indian chickpea recipe.