Embarking on a journey towards a plant-based lifestyle not only opens up a world of culinary possibilities but also unveils the rich tapestry of flavors that can be derived from wholesome, vegan ingredients. In this recipe, we explore the delightful realm of a Vegan Chickpea and Vegetable Curry. Bursting with vibrant colors, aromatic spices, and the nourishing goodness of plant-based components, this curry is a testament to the culinary artistry that can be achieved without animal products. Let's dive into the kitchen and celebrate the fusion of diverse vegetables and spices in a bowl of comforting and satisfying curry.
Ingredients:
- 1 cup dried chickpeas, soaked overnight (or use canned chickpeas)
- 1 tablespoon coconut oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 large carrot, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 can (400ml) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked basmati rice or quinoa for serving
Instructions:
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Prepare Chickpeas:
- If using dried chickpeas, rinse and soak them overnight. Cook them until tender. If using canned chickpeas, drain and rinse them.
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Sauté Aromatics:
- In a large pan, heat coconut oil over medium heat. Add chopped onions, minced garlic, and grated ginger. Sauté until the onions are soft and translucent.
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Add Vegetables:
- Add diced carrots, red bell pepper, zucchini, and cherry tomatoes to the pan. Stir well and cook for about 5 minutes until the vegetables are slightly tender but still vibrant.
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Spice it Up:
- Sprinkle curry powder, turmeric, cumin, and coriander over the vegetables. Stir to coat the vegetables evenly with the spices. Allow the spices to toast for about 2 minutes, releasing their flavors.
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Create Creamy Base:
- Pour in the coconut milk, stirring to combine all the ingredients. Bring the mixture to a gentle simmer, allowing the flavors to meld. Season with salt and pepper to taste.
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Simmer and Cook:
- Add the cooked or canned chickpeas to the pan. Let the curry simmer over low heat for 15-20 minutes, allowing the flavors to meld and the vegetables to become tender.
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Adjust Seasoning:
- Taste the curry and adjust the seasoning if needed. If you prefer a spicier curry, you can add a pinch of red pepper flakes.
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Serve:
- Once the curry is done, serve it over cooked basmati rice or quinoa. Garnish with fresh cilantro for a burst of flavor and color.
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Enjoy:
- Dive into a bowl of this wholesome vegan chickpea and vegetable curry, savoring the rich combination of spices, creamy coconut milk, and tender chickpeas. It's a delightful and satisfying meal that showcases the abundance of plant-based ingredients.
Note: Feel free to customize the vegetables based on your preferences or what's in season. This versatile curry can be easily adapted to include your favorite plant-based ingredients.