Easy Vegan Chickpea curry
This Easy Vegan Chickpea Curry is my favorite vegan takeaway substitute. It's super easy and quick to make and it's so incredibly tasty.
Ingredients
- 2 cups Chickpeas
- 1 Zucchini Diced
- 1 large Red Onion Chopped
- 3 cloves Garlic Minced
- ½" Fresh Ginger Minced
- 1 tbsp Curry
- 1 tsp Garam Masala
- ½ tsp Chili Powder
- 1 tbsp Sweet and Sour Chili Sauce
- ½ Lemon - juice from
- 1 tbsp Olive Oil
- Pinch of salt
- 1 can Coconut Milk
- 1 bunch Fresh Cilantro or Fresh Basil Chopped
- 4 servings Brown Rice
Instructions
- Cook the rice as instructed on the package.
- Peel the red onions and chop them. Heat a tablespoon olive oil in a pan or wok and add the chopped onions.
- Rinse the squash and cut off the ends. Cut the squash into dices and add them to the onions. Let it cook at medium high heat for a few minutes, while stirring occasionally.
- Next, add the minced ginger and garlic and stir together. Season with curry, garam masala, chili powder and salt and combine everything.
- Let the veggies cook until the onions and squash are softened. Add half of the fresh cilantro and stir together. Taste the curry and add extra seasoning if needed.
- Pour in the chickpeas, coconut milk and lemon juice and stir to combine. Let the curry simmer at medium heat while the rice cooks.
- Serve the curry with rice and a sprinkle of fresh cilantro (or fresh basil) and enjoy.