Vegan Chickpea Curry Recipe

This vegan chickpea curry is the perfect weekday meal! Oh and if you’re not a fan of coconut milk, simply substitute it with heavy cream.

Chickpea Curry

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Course Main Course

Cuisine American, Indian

Servings 4 People

Ingredients

  

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• 1 tbsp vegetable oil
• 1 cup green bell peppers, diced
• 2 cans crushed tomatoes
• 1 cup coconut milk
• 4 tsp garam masala
• 1 tsp chili powder
• ¼ tsp black pepper
• ½ tsp salt
• 1 tsp turmeric powder
• 2 cans chickpeas, washed

Instructions

 

Curry

• In a pot heat up some oil.
• Then add in bell peppers and cook them for 1-2 mintues.
• Add in canned crushed tomates and cook for 1-2 minutes.
• Add in coconut milk, garam masala, red chili powder, black pepper, salt and turmeric.
• Mix well and cook for 5-8 minutes on medium heat.
• Add in canned chickpeas and mix well.
• Let it cook for another 4-5 minutes on low heat then take it off the stove.

Rice

• Boil some water in a pot.
• Then add in basmasti rice and cook until cooked.
• Serve the chickpea curry with the rice once done.

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