Vegan Chickpea Curry

I really enjoy international dishes. But the cuisine that slid in and stole first place is Indian food. Heck, I really enjoy their culture: all the vibrant colors, the music and dancing, and the weddings! Oh my goodness…the weddings!

If you haven't had Indian food, it is very fragrant, laden with many spices, and typically spicy. I am not much for spicy food, but I make the occasional exception here. However, many Indian restaurants cater to how spicy (or not) that you want you food.

So, I know I'm talking a lot about Indian food, because of this post is about an Indian dish. LOL. It's chickpea curry. It's like a take on Chana Masala...so freakin' yummy!

To give you a little history lesson, curry comes from the Indian word “kari” which means soup or sauce and it typically eaten with rice. Curry can be made many different ways. You will find chicken curry, fish curry, lamb curry, and on and on.

When you make this, add as much or as little spice as you want! Eat it with homemade naan or store bought. Man! All this talk is making me want a whole Indian spread. I think I'm going to do that and tell you about it later. 😉

What are your favorite Indian dishes?

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Vegan Chickpea Curry

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• Basmati or Jasmine rice
• 1 TBS olive oil
• 1 Lg onion, diced
• 2 TBS garlic, minced
• 2 TBS curry powder
• 1 tsp All Spice powder
• 1 tsp nutmeg powder (or 1/2 tsp freshly grated nutmeg)
• 1 ½ tsp smoked paprika
• 2 tsp dried thyme leaves (or 3 tsp fresh thyme leaves)
• 1 tsp cumin powder
• ¾ tsp cayenne pepper
• 1 tsp white pepper (or 1/2 tsp black pepper)
• 1 ½ C potatoes, diced about the size of the chickpeas
• 28 oz/2 cans chickpeas, drained
• 14 oz canned diced tomatoes
• ¼ C frozen peas
• 2 C vegetable broth
• Salt to taste
• 2 scallions, sliced (green & white part)
• 2 TBS fresh parsley, finely chopped (plus more for garnish)

Instructions

1. Cook jasmine rice according to package directions.
2. Heat oil in a large pot over medium-high heat.
3. Add the onion, garlic, and all spices and seasonings to the pot and cook for 3 minutes until the onion is translucent.
4. Add the potatoes and cook for a further 2 minutes. If the spices start to stick to the bottom of the pot, add a tiny splash of water.
5. Add the chickpeas, tomatoes, peas, and vegetable broth. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened.
6. Adjust salt to taste,
7. Top with scallions and parsley.
8. Serve with rice.

Notes:

For the Daniel Fast, make brown rice.

Did you make this recipe?

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