Chickpea Curry Bowl

The Chickpea Vegan Curry is a main dish that doesn’t contain any meat yet still manages to be really satisfying. Gluten-free, animal product-free, and ready in half an hour. This recipe will make your wildest dreams come true.

The recipe for Chickpea Vegan Curry is quite easy to follow, unlike the Chicken Pad Thai that I recently attempted to prepare using canned Pad Thai Sauce, vermicelli rice noodles, and chopped frozen chicken patties. Not only is this recipe gluten free, which means it does not contain any items derived from animals, but it also includes a delectable sauce that is worthy of being drunk with a spoon. PLUS, it only takes half an hour to move from the cutting board to the table. I seriously can’t wait for you to give it a shot.

Chickpeas from a can are cooked in coconut milk that has been seasoned with garlic, shallots (or onions), ginger, tomatoes, a teeny amount of coconut sugar, and red curry paste. After this, the chickpeas are boiled until the sauce has thickened and become frothy. Following the addition of chopped spinach to the skillet, freshly squeezed lime juice is drizzled over the top in order to reawaken all of the flavours. This is an AMAZING vegetarian dish that can be prepared in a flash and is simple enough for you to serve on any night of the week.

Advice Regarding the Preparation of This Recipe

As I previously stated, there is no way to mess up this recipe. It is impossible to screw it up. If you don’t like spinach, you may substitute sliced mushrooms for it and cook them with the shallots at the beginning of the recipe. You don’t care for either of those, do you? Toss in some snow peas, cauliflower florets chopped into small pieces, frozen peas, or sweet corn kernels.

In my curries, I almost always use coconut milk with full fat, but if you only have light on hand, don’t worry about it at all. Both will work just well.

Although this recipe calls for chopped vine-ripened tomatoes, you can use whatever tomatoes you have on hand instead. To make this dish, you can use sliced grape or cherry tomatoes, or even just a couple huge scoops of canned tomatoes that have been diced very small.

The terms “chickpeas” and “garbanzo beans” refer to the exact same food. For this recipe, I like to use garbanzo beans or chickpeas from Bush’s.

What are the Ingredients That Make Up Red Curry Paste?

Let’s have a little bit more of a conversation about red curry paste, because up until a few months ago, I would have turned down a dish that asked for it in almost every instance. Now I understand that red curry paste is nothing more than a combination of many spices, including garlic, lemongrass, ginger, and red chilli peppers. It is flavour in a jar that has been concentrated. You are welcome to use any brand of curry paste that you choose. However, my personal preference is the gluten-free Thai Kitchen Red Thai Curry Paste. It is stocked in both the “health market” section of my grocery store as well as the best indian food aisle where I can locate it.

It is important to be aware that the heat levels of different kinds of red curry paste might vary significantly. Despite the fact that this particular brand has a “3 chilli heat rating,” I would classify the heat level as mild to medium.


Okay, let’s get this cooking!

Instructions on How to Prepare This Dish

To begin, sauté some chopped shallot or onion in some coconut oil until it starts to become more malleable.

Next, stir in some fresh ginger and minced garlic, and sauté the mixture for about two minutes, or until it becomes highly aromatic.

Now add a large THWACK of that delicious Indian food red curry paste and continue to sauté it for just a minute or two, or until it also becomes extremely fragrant.

After adding chopped vine-ripened tomato, sauté the mixture for 1-2 minutes, or until the

tomato has become more pliable. To reiterate, you can use any type of tomato you have on hand for this recipe.

The next step is to add the coconut milk, chickpeas that have been drained and rinsed, coconut sugar, and a drizzle of gluten-free Tamari (or regular soy sauce; however, the dish will not be gluten-free if you use regular soy sauce). Next, simmer the mixture for eight minutes while stirring it occasionally.

The final step is to add chopped baby spinach and then cook the mixture until it has become more tender.

Then, to enliven everything, a few drops of fresh lime juice were drizzled over the top.

That was the last thing she said! I hope that I’ve dispelled any fears you may have had about attempting to make curry at home by demonstrating how simple it is to prepare in a flash. The dish is uncomplicated, bursting with flavour, and far too delicious to pass up. I really hope you enjoy this simple vegan curry made with chickpeas and coconut — have fun making it!

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