Gluten Free And Vegan Chickpea Curry Recipes

EASY CHICKPEA CURRY (GLUTEN-FREE, VEGAN)

Steps:

• Heat the coconut oil in a large skillet over medium high heat and sauté diced onions until translucent (about 10 minutes). Add in the garlic and stir fry until it is fragrant, then add in the diced tomatoes and stir fry for a couple of minutes.
• Add in the red curry paste and 1/4 cup of water until curry is dissolved.
• Add in the drained chickpeas and another 3/4 cup of water and bring to a boil and cook for 5 minutes.
• Finally, add in lime juice and simmer for 1 to 2 minutes.
• Serve chickpea curry with white rice garnished with cilantro.

GLUTEN FREE AND VEGAN CHICKPEA CURRY

Steps:

• Add the oil to a large pan and heat on a low heat until melted. Add the onions and fry on a low heat for around 5 minutes until they have begun to soften and go translucent.
• Next add the garlic, ginger and spices. Stir and fry for another 1-2 minutes.
• Add the chickpeas AND water in the tin, tinned tomatoes, coconut milk, mango chutney and tomato puree to the pan, stir well until fully combined. Bring to the boil then turn down to a low heat so it is simmering. Place a lid on the pan and cook for around 10 minutes, stirring occasionally.
• After 15 minutes, remove the lid and add the spinach. Stir well and continue to cook with the lid off until the spinach has wilted. Serve hot with rice and poppadoms.

CHICKPEA CURRY

Steps:

• In a medium pot, over medium heat, heat oil and saute the aromatics (onion, ginger, garlic, and chili/jalapeño), about 3 minutes.
• Add the spices (turmeric, cumin, coriander, and garam masala), and cook for 30 seconds.
• Add diced tomatoes followed by water. Add coconut milk, and let the mixture simmer for 5-10 minutes until it reduces and the sauce thickens.
• Add in the chickpeas, season with salt, and cook for a few more minutes. Remove from heat, and serve over rice. Garnish with chopped cilantro leaves.