Vegan Chickpea Curry
by Mountain PathPlant-protein and vegetable forward vegan chickpea curry that is filling and nutritious. What can one make with just a handful of ingredients and 30-minutes – Curry! In this case chickpea curry. Curry is a dish with vegetables (and sometimes meat) that is cooked in an Indian-style sauce of strong spices and turmeric and typically served with rice. Chickpeas also known as garbanzo beans are packed with protein, fiber and other great nutrients.
Category
Vegan
Servings
3
Cook Time
30 minutes
Plant-protein and vegetable forward vegan chickpea curry that is filling and nutritious.
What can one make with just a handful of ingredients and 30-minutes – Curry! In this case chickpea curry.
Curry is a dish with vegetables (and sometimes meat) that is cooked in an Indian-style sauce of strong spices and turmeric and typically served with rice.
Chickpeas also known as garbanzo beans are packed with protein, fiber and other great nutrients.
Ingredients
- 15 ounce can Garbanzo Beans (Chickpeas)
- 1 Tablespoon Olive Oil/Coconut Oil
- 1 cup, diced Onion
- 3-4 large Tomatoes
- 2-3 minced Garlic Cloves
- 1 teaspoon Turmeric Powder
- 1 teaspoon Smoked Paprika Powder
- 2 teaspoons Curry Powder
- 1.5 teaspoons Sea Salt
- 0.25 teaspoon Ground Black Pepper
- 4 leaves Kale (any variety)
- 0.25 cup, chopped Fresh Cilantro/Parsley
Directions
MAKE THE SIDE
Cook your rice, couscous or quinoa first. I recommend 1/2 cup per person. Follow package directions.
Once your side is on the stove cooking get started on the curry.
Wash and chop your tomatoes and peel and chop your onion.
For the kale, carefully rinse each leaf, discard the stems then chop.
Peel and finely mince your garlic, you can also use a garlic press.
Drain and rinse your (chickpea) garbanzo beans well then set all ingredients aside.
Get your spices out as well. You will need turmeric, curry, smoked paprika, black pepper and salt.
Heat up a large skillet with high sides or a pot on medium-high heat and add 1 tablespoon of olive or coconut oil.
Once the oil is hot (about 1 minute), lower the heat to medium add your chopped onions.
Sauté the onions for 2-3 minute then add the chopped tomatoes.
Stir and cook for 5 minutes on medium heat (or medium-low if you are using a cast iron skillet), until the tomatoes are broken down and create a sauce.
Next, add the minced garlic, stir and cook for another couple of minutes.
Lower your heat to medium-low and add the turmeric, smoked paprika and curry powder and ground black pepper. Stir to combine.
I recommend holding off on the salt at this time and adding it towards the end.
Add the garbanzo beans, chopped kale, 1/2 cup of water then stir and cover with a lid and cook for about 5 minutes or until the kale has wilted and the garbanzo beans are fully heated through.
Stir and give it a taste. Now is the time to add salt. I add about 1 + 1/2 teaspoon. I recommend starting by adding just 1 teaspoon, stirring then giving it a taste to see if it needs more.
Less is more in my opinion!
Using a fork, "fluff" your rice, couscous or quinoa then add some to your plate with some of the chickpea curry. Top with fresh parsley and enjoy!
This is a great dish for lunch the next day.
This curry can be kept in the refrigerator in an air-tight container for up to 3 days.