This vegan chickpea curry recipe is a quick and easy recipe for a perfect dinner. Because is made just with vegetables, is also very healthy. The curry is made with chicken, but because this is a vegan curry, I used chickpea. The chickpea is great for vegans and vegetarians and is a very good source of protein. Once you will try this curry you will do it forever.
Curry is originally from India and many Indian dishes are based on curry. It is a dish with a sauce seasoned with spices.
Curry content and preparation method may vary by region. The curry may contain meat or fish or may contain only vegetables and may be vegetarian or vegan.
Because it is spicy, it can be eaten with steamed rice and Indian bread.
Ingredients
- 1 onion
- 1 aubergine
- 80g vegetable oil (you can add more if you believe is needed)
- 2 cloves of garlic
- 1 can of sliced mushroom (156g)
- 1 can So organic chickpea (230g)
- 200 ml So organic tomato passata
- Salt & pepper
- ¼ teaspoon chili flakes
- ¼ teaspoon paprika
- ¼ teaspoon garam masala
- 150g Alpro soya cream
Instructions
Finely chop the onion and cut the aubergine into squares. Heat the oil in a large pan and add the chopped onion and aubergine. Stir and fry until the onion turn transparent and add the passata, salt, pepper.
Add 250ml water cover the pan and bring to a simmer. Drain and rinse the chickpea and mushroom and add them together with the condiments. Add more water ( boiled from the kettle) to cover and leave to simmer, continue the step if the vegetables are not boiled.
At the end add the soya cream and stir. As a garnish I`ve served it with plain rice boiled with just salt and 30 g of butter.
Enjoy !
Vegan Chickpea Curry
Ingredients
- 1 onion
- 1 aubergine
- 80 g vegetable oil (you can add more if you believe is needed)
- 2 cloves of garlic
- 1 can of sliced mushroom (156g)
- 1 can So organic chickpea (230g)
- 200 ml So organic tomato passata
- salt & pepper
- ¼ teaspoon chili flakes
- ¼ teaspoon paprika
- ¼ teaspoon garam masala
- 150 g Alpro soya cream
Instructions
- Finely chop the onion and cut the aubergine into squares. Heat the oil in a large pan and add the chopped onion and aubergine. Stir and fry until the onion turn transparent and add the passata, salt, pepper.
- Add 250ml water cover the pan and bring to a simmer. Drain and rinse the chickpea and mushroom and add them together with the condiments. Add more water ( boiled from the kettle) to cover and leave to simmer, continue the step if the vegetables are not boiled.
- At the end add the soya cream and stir. As a garnish I`ve served it with plain rice boiled with just salt and 30 g of butter.
Very interesting topic, appreciate it for putting up.
Usually I do not read article on blogs however I would like to say that this writeup very compelled me to take a look at and do it Your writing style has been amazed me Thank you very nice article
A person necessarily assist to make seriously posts I would state.
This is the first time I frequented your website page and thus far?
I amazed with the analysis you made to make this actual submit extraordinary.
Magnificent task!
Wow amazing blog layout How long have you been blogging for you made blogging look easy The overall look of your web site is magnificent as well as the content
Usually I do not read article on blogs however I would like to say that this writeup very compelled me to take a look at and do it Your writing style has been amazed me Thank you very nice article
you are in reality a good webmaster The website loading velocity is amazing It sort of feels that youre doing any distinctive trick Also The contents are masterwork you have done a fantastic job in this topic
There’s certainly a lot to find out about this topic. I like all the points you made.
Very good information. Lucky me I recently found your blog by chance (stumbleupon). I’ve saved it for later!