Vegan Chickpea Curry – A silky, rich, creamy vegan chickpea curry with potato and coconut milk.
Vegan Chickpea Curry
As I have mentioned before, chickpea curries are very commonplace in Indian homes and therefore there are a gazillion iterations. This is one of the ways that I like to make it.
How to serve Vegan Chickpea Curry
The best accompaniment to most Indian meals is Jeera Rice or Roti. That is the case here too.
Vegan Chickpea, Potato and Coconut Curry
Vegan Chickpea, Potato and Coconut Curry - A silky, rich, creamy vegan chickpea curry with potato and coconut milk.
- 2 400g Chickpea Tins drained
- 2 tbsp Oil
- 1 large Onion diced
- 4 cloves Garlic peeled and crushed
- 1 inch Ginger crushed or grated
- 1 Green Chilli sliced finely (Optional)
- 250 g Plum Tomatoes (tinned) blended
- 2 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1/2 tsp Red Chilli Flakes
- 1 tbsp Madras Curry Powder
- 1 tsp Salt Adjust to taste
- 400 g Coconut Milk
- 1/2 Lime Juice only
Heat the oil in a large pot over medium heat, then stir in the onions. Cook until dark golden brown. This will take around 10 minutes.
Add the garlic, ginger and green chilli and cook for 1- 2 minute until fragrant.
Pour in the Plum Tomatoes and add the cumin powder, coriander powder, red chilli flakes and madras curry powder (if using) and salt to the pan.
Turn the heat down to low, cover and allow to simmer for 15 - 20 minutes. Check every few minutes and add a splash of water if it is sticking.
Add the chickpeas.
Stir in the coconut milk and cook for a further 5 - 7 minutes.
Squeeze in the lime juice and serve hot with rice or roti/naan.