Chickpeas have become an obsession. In my storage cupboard there are not only 3, but always at least 12 glasses of it. why? So that I am prepared for all occasions. This can be a vegan Aquafaba chocolate mousse, or a quick falafel. Oh yes, there are so many dishes with chickpeas. I would like to introduce you to one of them today.
vegan masala chickpeas curry
What, you eat warm 2 times a day? I remember the question of my colleague, who looked at me with great eyes. But then you are one of the few women who still do not increase. Hmmm, I see it a little different, because whether it’s cold or warm, it always depends on WHAT I eat.
My husband and I always eat a hearty meal at lunchtime when time comes. This makes it all the more important that the dishes are quickly and easily recooked and healthy. But the most beautiful thing about plant-based food is that you don’t have a low after eating. It’s just a lot easier to digest, but it still does. Clink perfectly, right?
But now back to this ingenious chickpea curry. Thanks to the carrots and coconut milk, it is incredibly creamy. Add to that the crispy-baked chickpeas and the intense aroma of the masala spice mixture. Well, is the water in your mouth already running together?
The vegan masala chickpea curry is :
- Easy to manufacture
Let’s start with this quick dish that you’ve finished under 30 minutes. I wish you a lot of fun in recooking and of course a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Fast Masala Chickpea Curry (30 minutes)
- 37 ml Coconut oil
- 55 g red onion
- 15 g Garlic coarsely chopped (2 cloves)
- 6 g fresh ginger grated
- 190 g Carrots peeled and finely chopped
- 1/2 tsp sea salt and pepper each
- 2 tbspn Garam Masala spice mix* divided, 1 tsp for the sauce and 1 tsp for the chickpeas
- 240 ml Coconut milk Equivalent to a “nomal” can of coconut milk
- 240 ml Vegetable broth
- 30 ml maple syrup
- 400 g Chickpeas drained** and washed
- 475 g Basmati rice or quinoa
- Fresh herbs like parsley Coriander or basil
- Fresh lime juice
- If rice or quinoa is served, cook according to packaging instructions.
- Meanwhile, heat a medium-sized pan. Heat 2 tbsp coconut oil,onion, garlic, ginger and carrots in it and steam the glassy. Season with 1/2 tsp salt and pepper, cover and cook for 5 minutes, until the carrots are soft but still bite-resistant. Stir from time to time.37 ml Coconut oil, 55 g red onion, 15 g Garlic, 6 g fresh ginger, 190 g Carrots, 1/2 tsp sea salt and pepper each
- Add 1 tsp garam masala and stir until well covered. Add coconut milk, vegetable broth and maple syrup. Cover and simmer gently for 5 minutes.2 tbspn Garam Masala spice mix*, 240 ml Coconut milk, 240 ml Vegetable broth, 30 ml maple syrup
- Put the mixture into a high-performance blender (alternatively puree stick) and mix until a creamy sauce has been formed. Season and set aside.
- In the same pan as at step 2, heat the remaining coconut oil (1 tbsp or 15g) and add the chickpeas. Heat up a little and add another tsp of garam masala. Stir and toast for about 5 minutes.
- Add half of the chickpeas to the sauce and keep the remaining half for decoration.400 g Chickpeas
- Divide rice or quinoa into plates. Add chickpeas to curry and garnish with the toasted chickpeas. Sprinkle with fresh herbs and add fresh lime quarters. enjoy!475 g Basmati rice or quinoa, Fresh herbs like parsley, Fresh lime juice
- Keep leftovers covered in the fridge for 2-3 days. Freeze within 1 month.