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Chickpea Curry - Vegan, Gluten-Free & Nut-Free

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Cook Time 1 hour
Total Time 1 hour
Course Main Dish
Cuisine BEANS AND LEGUMES, MAINS, RECIPES
Servings 6 people

Ingredients
  

  • 2.5 tbsp neutral oil - I used grapeseed
  • 1 cup chopped onion
  • 4 cloves minced garlic
  • 1/2 tbsp minced ginger
  • 1/2 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tsp ground fenugreek
  • 1 tsp ground mustard seed
  • 1/2 tsp ground tumeric
  • 1/2 tsp chopped dried curry leaves
  • 1/2 tsp ground clove
  • 1 tbsp water
  • 2 cups cooked chickpeas
  • 1/2 tbsp sea salt
  • 1 can full fat coconut milk
  • 3 tbsp tomato paste

Instructions
 

  • Over medium heat in a dutch oven or large skillet, add 1.5 tbsp oil. Once warm, add chopped onions. Cook until translucent and very soft (approx. 8 minutes).
  • Add garlic and ginger and cook for another 3-4 minutes.
  • Toss in the water and all of the spices. Stir quickly to ensure spices do not burn and water is well incorporated. Continuously stir gently for 1-2 minutes.
  • Add cooked chickpeas, 1 tbsp of oil and salt. Cook for 15 minutes, stirring every once and a while.
  • Lower heat to med-low and add in coconut milk and tomato paste, combine well. Cover and allow to cook for 20-30 minutes. Be sure to stir every once and a while.
  • Remove from heat and add additional salt to taste if required. If desired, top with fresh cilantro and pour over Basmati rice.

Notes

  • Be sure to use full-fat canned coconut milk.
  • If you aren't into making your curry spice, swap all of these spices for 2-3 tbsp of prepackaged curry power. 
  • This dish freezes wonderfully.
  • If you find your chickpea curry is too saucy or thin, add 1/2 tbsp coconut flour at the end of the cooking process.