I love making simple meals. I don’t know about you, but I am super busy and I don’t get much time to spend in the kitchen cooking gourmet food. But, I still love eating tasty, healthy food. So, with my oil-free Simple Chickpea Curry, I wanted to create a nutritious, delicious and flavourful dish, without having to spend hours in the kitchen. It can also be batch cooked so you can prepare a few days at a time and enjoy the leftovers throughout the week. This recipe is your new go-to for winter and comforting weeknight meals when ordering takeout is tired (and expensive). Enjoy!
Simple Plant-Based Chickpea Curry From ‘The Easiest Way to go Vegan’ Book
- For the Curry
- 1/2 brown onion, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon black mustard seeds
- 4 cherry tomatoes, chopped into quarters
- 1 1/2 tablespoons of water
- 1/2 a can organic of chickpeas
- 1/2 teaspoon of sea salt
- Pinch of black pepper
- Pinch of cayenne pepper to taste
- For the Dressing
- A handful of chopped coriander
- 1 tablespoon tahini
- 1 garlic clove minced
- Juice of half a lemon
- 1/2 a teaspoon sea salt
Pinch of black pepper
Splash of water
- Add some stock to a large frying pan and heat to a medium heat. Add in the mustard seeds. When they start to pop add in the cumin seeds and turmeric.
- Stir for a few moments then add in the onion. When the onion goes soft and clear add in the chopped tomatoes and water.
- Simmer for three minutes then add in the chickpeas and cook for a further three to five minutes.
- To make the dressing, add all ingredients to a food processor. Add water slowly until you get your desired consistency.
- To serve, add your chickpea curry to a bowl and top with the coriander dressing.
This recipe was republished with permission from Amanda Fisher, author of “The Easiest Way to Go Vegan.”
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