Healthy Vegan Chickpea Curry Recipe: A Flavorful Plant-Based Delight

Delicious Vegan Chickpea and Vegetable Curry Recipe

Here’s a delicious and nutritious vegan recipe for “Vegan Chickpea and Vegetable Curry” that serves four people. This tasty curry is loaded with plant-based protein and various vegetables, making it a generous and fulfilling dinner.

Ingredients:

For the Curry:

• 2 tablespoons coconut oil or olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, diced
• 1 cup diced carrots
• 1 cup diced potatoes
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 can (14 ounces) diced tomatoes
• 1 can (14 ounces) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder (adjust to your preferred level of spiciness)
• Salt and pepper to taste
• Fresh cilantro, for garnish (optional)
• Cooked rice or naan bread, for serving

Instructions:

1. Prepare the Vegetables:

• Begin by chopping all your vegetables – onion, garlic, ginger, red bell pepper, yellow bell pepper, zucchini, carrots, and potatoes. Keep them separate for now.

2. Sauté the Aromatics:

• Heat the coconut oil in a large pot or deep skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent and lightly browned.
• Stir in the minced garlic and grated ginger, and sauté for an additional 2 minutes until fragrant.

3. Add Spices:

• Add the curry powder, turmeric, cumin, coriander, and chili powder to the pot. Stir well to coat the aromatics in the spices, and let them toast for about 1-2 minutes.

4. Add Vegetables:

• Now, add the diced red and yellow bell peppers, zucchini, carrots, and potatoes to the pot. Stir to combine with the spices.

5. Pour in Tomatoes and Coconut Milk:

• Pour in the diced tomatoes (with their juices) and coconut milk. Stir everything together, and bring the mixture to a simmer.

6. Cook and Simmer:

• Reduce the heat to low, cover the pot, and let the curry simmer for about 20-25 minutes, or until the vegetables are tender and cooked through. Stir occasionally to prevent sticking.

7. Add Chickpeas:

• Once the vegetables are tender, add the drained and rinsed chickpeas to the curry. Stir them in and allow the curry to simmer for an additional 5 minutes.

8. Season and Serve:

• Taste the curry and season with salt and pepper according to your preference.
• Garnish with fresh cilantro if desired.

9. Serve:

• Serve the Vegan Chickpea and Vegetable Curry hot over cooked rice or with naan bread for a complete meal.

This vegan curry is not only delicious but also highly customizable. You can adjust the level of spiciness by adding more or less chili powder, and you can also experiment with different vegetables based on your preferences or what’s in season. Enjoy your homemade vegan curry packed with flavors and nutrients!