Looking for an easy and budget-friendly plant-based recipe? This chickpea curry is creamy, delicious and requires very little effort. You can make it your own by adding some of your favourite veggies but I've kept it as simple and easy as possible. It tastes great and this is becoming one of my favourite go-to recipes for a quick but nourishing midweek meal.
Some curry pastes contain fish in the ingredients but you can find vegan ones in major supermarkets so just make sure to check the ingredients first.
1 can chickpeas 1 can coconut milk 2 tbsp red curry paste 2 tbsp olive oil 1 red onion, chopped 3 cloves garlic, minced 1 cube ginger, minced 2 tsp turmeric powder ½ lime juice fresh coriander (optional)
1. Heat the olive oil in a large pan on medium heat. Add the onion and cook for about 5 mins until they soften. Add the garlic and ginger, stir and heat until fragrant. Add the turmeric powder and stir.
2. Pour the can of coconut milk on top and add the curry paste. Stir until the ingredients are mixed together and creamy and cook for 5 mins.
3. Add the chickpeas, coriander and lime juice. Stir until evenly coated and season with salt & pepper. Let it simmer while covered for 30 mins until it thickens.
4. Remove from the heat, garnish with more coriander and serve with cooked rice.
Tag @veganbyeden if you give my chickpea curry recipe a go. I'd love to see your delicious coconut curry creations.