Recipe: Vegan-Friendly Chick Pea Curry

I personally appreciate it more when I want to find a recipe and the author goes straight to the point. So, I’m happy to share this recipe without further ado!

This recipe makes 3-4 portions and can be ready in under 30 minutes.


  • 2 tsp olive oil
  • 2 cloves garlic, minced
  • 1 medium-sized white onion, chopped
  • Fresh ginger, about one-inch length, minced (or 2 tbsp ground ginger)
  • 2 tsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp mustard (seed or paste)
  • 1 tsp fresh coriander, chopped
  • 2 tbsp tomato paste
  • 1 can chickpeas, drained and rinsed well
  • 250 ml can light coconut milk
  • Salt, to taste
  • Fresh coriander, for garnish (optional)

Cooking Instructions:

  1.  In a large pan on medium heat, heat up olive oil.
  2. Add garlic and ginger to the pan, fry until aromatic.
  3. Add to pan chopped onion, cook for 5 to 10 minutes until it starts becoming translucid.
  4. Add all spices to the pan, allowing them to roast with the vegetables for about 3 minutes, until aromatic.
  5. Add tomato puree, stir in pan until onions are well coated.
  6. Add chickpeas, cook in the pan for about 4-5 minutes while stirring to coat them well with the spices.
  7. Add coconut milk and stir well. Bring to a simmer before putting the heat on low. Let your curry simmer 15 minutes.
  8. Serve in a bowl, garnish with fresh coriander, with naan bread and basmati rice on the side (optional).




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