Vegan chickpea curry recipe-Easy, and GF

Curries are my favorite Indian food, especially the vegan chickpea curry recipe. Lately, I been doing a lot of curries and high protein bowls because I want to gain weight and for me is difficult to do that due to my fast metabolism.

So if you are trying to do the same you will love this recipe and my other recipes😀

Here’s the recipe:

Ingredients with substitutions:

These are the ingredients, some of the ingredients aren’t neccesary and you can skip them or replace them like coriander powder for example

-1 can of coconut milk

-1/2 a cup with vegetable broth

– 1+1/2 tbsp of curry powder

-1/2 tbsp of garam masala

-1/2 of paprika

-1 tsp of ground cumin

-1/2 tsp of ground coriander powder (Optional)

-2 cans of chickpeas

-1/2 tsp of chili powder

-1/4 of ground black pepper

-1/4 of ground tumeric

-1/2 cup with ground coriander

-1 onion

-1/2 a red bell pepper

-3 diced tomatoes

-4 cloves of garlic

-1 tbsp of coconut oil to fry the veggies

-3 potatoes

Sides to paired your vegan curry

vegan curry

This vegan chickpea curry recipe has many side choices, if you are in a high protein/high-calorie diet like me and you are looking to gain weight then I recommend pairing it with baked potatoes like me with some green beans or with Jasmine rice or brown rice or wild rice or sweet potatoes or broccoli.

On the other hand, if you are looking to lose weight and reduce your carb intake then just put a little bit of those high carbohydrates sides like potato, and eat your curry with a salad, and more veggies.

This dish is very flexible and you can personalize it as much as you want.

Instructions to do vegan chickpea curry

vegan chickpea recipe

1- First rinse the chickpeas with cold water and peel the skin out of them

2-Starts cutting all your veggies, crushing your garlic, and chopping your cilantro

3- Once you cut all your veggies, put some coconut oild in a pot and heat it once is heated, toss the veggies except the cilantro in the pot to cook the veggies.

4-When you see that your onions are transparent, toss the broth, your chickpeas, and the seasoning and stir them until all spices all well incorporated in the mixture, heat the mixture for a bit until it boils.

5-After the mixture boils, toss the coconut milk and cilantro and simmer for 20 minutes under low heat, and Voilah!You are done. Make sure to pair this dish with a healthy and favorite side.

Baked potatoes

1)Preheat oven to 400 degrees

2)Slice your potatoes into small cubes

3)Drizzle your potatoes with olive olive and throw a pinch of salt and ground black pepper.

4)Bake your potatoes for 40min.

Vegan chickpea curry recipe

This chickpea curry is ready at no time, it takes less than 25min, is flavorful, creamy and not too spicy, if you don't like really spicy foods, and you like more flavorful meals this is the chickpea curry recipe for you.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course lunch, Main Course
Cuisine American, Indian
Calories

Ingredients
  

  • 1 can of coconut milk
  • 1/2 a cup with vegetable broth
  • 1+1/2 tbsp of curry powder
  • 2 cans of chickpeas
  • 1/2 tbsp of garam masala
  • 1/2 tsp of paprika
  • 1 tsp of ground cumin
  • 1/2 tsp of ground coriander powder (Optional)
  • 1/2 tsp of chili powder
  • 1/4 tsp of ground black pepper
  • 1/4 tsp of ground tumeric
  • 1/2 cup with ground coriander
  • 1 onion
  • 1/2 a red bell pepper
  • 3 diced tomatoes
  • 4 cloves of garlic
  • 1 tbsp of coconut oil (to sauté the veggies)
  • 3 potatoes

Instructions
 

Chickpea curry

  • First rinse the chickpeas with cold water and peel the skin out of them
  • Starts cutting all your veggies, crushing your garlic, and chopping your cilantro
  • Once you cut all your veggies, put some coconut oild in a pot and heat it once is heated, toss the veggies except the cilantro in the pot to cook the veggies.
  • When you see that your onions are transparent, toss the broth, your chickpeas, and the seasoning and stir them until all spices all well incorporated in the mixture, heat the mixture for a bit until it boils.
  • After the mixture boils, toss the coconut milk and cilantro and simmer for 20 minutes under low heat, and Voilah!You are done. Make sure to pair this dish with a healthy and favorite side.

Baked potatoes

  • Preheat oven to 400 degrees
  • Slice your potatoes into small cubes
  • Drizzle your potatoes with olive olive and throw a pinch of salt and ground black pepper.
  • Bake your potatoes for 40min.

Notes

-I used canned organic chickpeas to do this recipe, but you can use dry chickpeas, and I think they are even better than the canned ones.
-Sauteeing the veggies is very important if you want to do it without oil, you can just splash water and cook the veggies until the water evaporates. 

Did you like this recipe? Did you give it a shot? If you do please let me a comment below😃. Also, please subscribe to my email list if you haven’t done so to support me and get tasty plant-based recipes in your inbox!, and follow me on IG at @frugalveganista

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