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.
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