Vegan Chickpea Curry
Looking for easy meals with pantry staples? This easy vegan chickpea curry could be your best bet. With very few ingredients, this yummy curry can be made in less 30 minutes. Serve with rice, roti or stuff between bread for a wonderful healthy meal!
- 1 cup dried white chickpeas or 2 cups cooked chickpeas
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 big onion, sliced
- 2 green chilies
- 1 teaspoon minced ginger-garlic
- 3 big tomatoes, chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon` red chili powder
- 1 teaspoon garam masala powder
- 15 cashews soaked and made into a fine paste with water
- salt to taste
- 2 tablespoons chopped cilantro leaves
Follow these steps if you are using dry chickpeas. If you have canned chickpeas just skip thee steps and make the curry.
Rinse and soak chickpeas in plenty of water for 8-12 hours. Drain and cook until soft. If using pressure cooker cook for up to 6-7 whistles or 20 minutes.
Drain excess water and set aside.
Making vegan chickpea curry
Soak 15 whole cashews in warm water for 15 minutes. Add little water and grind to a very fine paste.
Heat 2 tablespoons oil in a pan.
Temper with cumin seeds and saute well. Add sliced onions and saute until soft. Next add minced ginger-garlic-chili and saute till raw smell goes off.
Once done, add chopped tomatoes and mix well. Saute for 2-3 minutes.
Add turmeric powder, chili powder and garam masala powder. Mix well and saute till oil leaves the sides of the pan.
Now add the cashew paste and 1/2 cup water to adjust the gravy consistency. Also season with salt to taste.
Cover the pan and simmer for 5-6 minutes.
Open the pan, add cooked chickpeas
and mix well. Simmer for 2 minutes.
Garnish with chopped cilantro leaves and mix well. Serve vegan chickpea curry with rice or flatbread.
Serving: 3g | Calories: 284kcal