This easy vegan chickpea curry is filled with aromatic spices and covered in a rich sauce. Low fat, healthy, and oil-free but you’d never know it. Ready in as little as 10 minutes!
Spices make this dish. Adding them to the onions and garlic, in the beginning, allows them to roast and release all that flavor.
This dish is ready to enjoy in as little as 30 minutes but it’s better the longer it’s allowed to sit and simmer on the stove.
If you want a thicker curry mix 1 Tbsp. of cornstarch with 3 Tbsp. of water and stir into the curry right before serving.
It’s the perfect mid-week meal because it’s hearty and you can get it to the table quickly.
You can store this in a covered container for 3-4 days in the refrigerator. Personally, I think it’s better on day 2 after the flavors have had time to sit and come together.
My family and I love this dish with rice, chopped cilantro, and a squeeze of lime juice. However, it’s delicious all by itself as a soup! A good whole-grain pita and nice green salad is an excellent pairing with this recipe as well.