Yummy Vegetarian Chickpea Curry

This recipe is 100% vegetarian and vegan-friendly, but you can find my equally-delicious chicken curry recipe here. This curry is a no-fuss kind of recipe. Making curry has always sounded daunting to me when I was younger but it is not. The key is having a balance of numerous spices from cinnamon to cumin to garam masala. Try to use fresh ingredients e.g fresh ginger wherever you can for a super delicious curry.

Chickpea curry

Ingredients

1 large onion, chopped

3 garlic cloves, chopped

2 serrano peppers/1 habanero pepper/ 1 jalapeño

2-inch ginger root peeled, and grated (or blended)

1 large tomato, diced

3 tablespoons coconut milk

1 tablespoon brown sugar

1/2 cup hot water

2 tablespoons raw lemon juice

2 bay or 6 curry leaves

540 ml tinned chickpeas

1/2 cup chopped cilantro

Spices:

1 tablespoon salt

2 tablespoons curry powder

1 teaspoon ground cumin

1 tablespoon ground coriander/chopped mint leaves

1 tablespoon red chili/cayenne pepper

1 teaspoon cinnamon (optional)

1 tablespoon garam masala

Instructions

1. Place chickpeas in a large bowl, rinse, and soak in water for 6-8 hours (or overnight). lt should be soft enough that pressing it gently will break it open.
2. Fry onions and garlic until translucent. Add in serrano/habanero pepper and grated ginger. Add in spices, then add diced tomato, chickpeas, and hot water. Cook covered for 15 minutes on medium heat.
3. Then remove the lid, lower heat, add in coconut milk, brown sugar, and lemon juice chopped cilantro, bay/curry leaves.
4. Taste curry to check for salt and pepper level, and let simmer for another 20 minutes, then it's ready.

Did You Make This Recipe?

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