Chickpeas are the chicken of vegans, I heard just last week. Honestly, this may be true in terms of nutrients and high protein content, but chickpeas are chickpeas. I love them and I just can’t imagine my life without them. Yes, I admit, this is a declaration of love. Dishes with chickpeas taste too good:
Chickpea coke nut curry
I especially love this dish because it’s so quick and super filling. The spices are incredibly aromatic and give the dish a very individual touch. Since I am vegan, I also always have Garam Masala* in the house.
Of course, the garnish should not be missing. Rice tastes very good with it, and it makes no difference whether you choose long-grain rice or basmati. Lately I’ve been trying more and more to use unhusked whole grain rice, however, my husband is not so easy to convince. He loves light basmati rice and in our steamer it also becomes extra fluffy. Ok, he always has his typical excuse ready, because a few percent of the basmati mix is wild rice. Yuhuuu, it is healthy after all, someone is happy.
But now back to this brilliant chickpea coconut curry. Thanks to the potatoes and coconut milk, it is incredibly creamy. Add to that delicious mushrooms, which give the dish another flavor boost. Well, how about a curry date tonight?
The vegan chickpea coconut curry is:
- Indian
- aromatic
- creamy
- filling
- Easy to manufacture
Get started with this delicious vegan curry that you can have ready in under 30 minutes. I wish you a lot of fun with the re-cooking and am happy about a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Simple chickpea coconut curry
- 1 tbspn Coconut oil
- 426 g Potato peeled and cut into quarters (equivalent to 2 medium potatoes)
- 265 g Chickpeas drained*
- 55 g red onion chopped
- 70 g Mushrooms cleaned and cut into coarse slices
- 400 ml Coconut milk
- 125 ml Vegetable broth
- 15 ml maple syrup
- 1 tbspn Garam Masala** ground
- 2 tbspn Curry powder ground
- 1 tbspn Cardamom ground
- 1 tbspn Ginger ground
- ½ tbspn Nutmeg ground
- ½ tbspn Sea salt ground
- ½ tbspn black pepper ground
- Optional: 1-2 bay leaves
TO SERVE:
- fresh parsley
- Basmati rice
- Quinoa
Anleitung
- If rice or quinoa is served, cook according to packaging instructions.
- In the meantime, heat a medium skillet. Briefly sauté chickpeas and onion until onions are slightly translucent.265 g Chickpeas, 55 g red onion
- Add all remaining ingredients and simmer over medium heat for 20 minutes, half covered.1 tbspn Coconut oil, 426 g Potato, 70 g Mushrooms, 400 ml Coconut milk, 125 ml Vegetable broth, 15 ml maple syrup, 1 tbspn Garam Masala**, 2 tbspn Curry powder, 1 tbspn Cardamom, 1 tbspn Ginger, ½ tbspn Nutmeg, ½ tbspn Sea salt, ½ tbspn black pepper, Optional: 1-2 bay leaves
- At the end of the cooking time, briefly taste and season if necessary.
- Portion onto two plates, serve with desired accompaniments and enjoy!fresh parsley, Basmati rice, Quinoa
- Keep leftovers covered in the fridge for 2-3 days. Freeze within 1 month.
