Easy Vegan Chickpea Curry
Curries don’t get much easier and more delicious than this Easy Vegan Chickpea Curry. This Easy Vegan Chickpea Curry makes the perfect budget-friendly weekday dinner or lunch as all you need is very few household staple ingredients. This recipe is packed with a lot (and I mean a lot) of serious flavours! I’ll share my top secret to making a comforting curry in this recipe.
Welcome back to another episode of budget-friendly recipes where I, Laura-Ellen, share some of the most delicious, inexpensive and comforting recipes. If you ever try out my recipes I’d love to see how they turned out. Make sure to share your mouth-watering creation on social media and tag me!
Ingredients Needed To Make This Easy Vegan Chickpea Curry
- 400g Can of Chickpeas (drained) (£0.59)
- 2 Minced Garlic Cloves (£0.21)
- 1 Diced Medium Onion (£0.12)
- 1 Diced Carrot (£0.09)
- 1-2 sliced Chillies (£0.11)
- Cup of Water
- Handful of Coriander
- 200-400g White Rice (£0.48)
Seasoning:
- 2 Star Anise
- 1 tsp Curry Leaves (optional)
- 1 tbsp Medium Curry Powder
- 1 tsp Roasted Curry Powder/Garam Masala
- 1 tsp Paprika
- 1 tsp Ginger
The secret to making a very delicious Easy Vegan Chickpea Curry
This secret to making the best curry doesn’t apply to only this recipe but to any other curries, you make. From chicken to Lamb to Vegetable curries this trick is guaranteed to make your curry addictive!
My favourite way of making all curries is to use two kinds of curry powder. One that’s an ordinary curry powder and one that’s roasted. This will make your curry become bolder and spicer in flavour!
After using two types of curry powder I can never go back!
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How to Make Easy Vegan Chickpea Curry
- In a hot oiled pan fry the curry leaves and star anise for a few minutes. Throw in the diced onions and carrots and fry until the onions become translucent. Throw in the chillies and fry for an additional minute or two.
- Next, throw in all the seasonings and stir. At this point, you may need to splash in a bit of water to prevent the spices from drying out the pan. Continue to fry for another few minutes.
- Add in the drained chickpeas until the chickpeas are fully coated in the seasonings. Pour in the water until the chickpeas are covered (not fully submerged). Throw in the cinnamon sticks (optional).
- Turn the heat on low and cook for 15-25 minutes or until the chickpeas are fully cooked (they should be soft)
- Serve with rice or roti and enjoy!
FAQS
How long does Easy Vegan Chickpea Curry last?
In general, this Easy Vegan Chickpea Curry can last frigerated between 3-4 days. Alternatively, you can freeze this curry for up to 3 months. To reheat allow it to thaw and heat up in the microwave or for best results heat up in a pot.
How to store Curry?
Store in an airtight container or in a jar with an airtight lid
What to serve with Easy Vegan Chickpea Curry?
I love how you can eat this Easy Vegan Chickpea Curry with literally anything from white rice to a side of fresh vegetables. Here are a few ideas of what to eat this curry with:
- White Rice– it’s easy to cook and it’s cheap but white rice combined with this curry is not only delicious but very filling.
- Roti
- Salad– salad is also easy to chop up and also affordable not to mention it’s a much healthier alternative to rice or roti
Easy Vegan Chickpea Curry
Ingredients
- 400 g Can of Chickpeas (drained) (£0.59)
- 2 Minced Garlic Cloves (£0.21)
- 1 Medium Onion (£0.12)
- 1 Carrot (£0.09)
- 1-2 Sliced Chillies (£0.11)
- Cup of Water
- Handful of Coriander
- 200-400g White Rice (£0.48)
Seasoning
- 2 Cinnamon Sticks (optional)
- 2 Star Anise
- 1 tsp Curry Leaves (optional)
- 1 tbsp Medium Curry Powder
- 1 tsp Roasted Curry Powder/Garam Masala
- 1 tsp Paprika
- 1 tsp Ginger
Instructions
- In a hot oiled pan fry the curry leaves and star anise for a few minutes. Throw in the diced onions and carrots and fry until the onions become translucent.Throw in the chillies and fry for an additonal minute or two.
- Next throw in the all the seasonings and stir. At this point you may need to splash in a bit of water to prevent the spices from drying out the pan.Continue to fry for another few minutes.
- Add in the drained chickpeas until the chickpeas are fully coated in the seasonings. Pour in the water until the chickepeas are covered (not fully submerged). Throw in thr cinnamon sticks (optional).
- Turn the heat on low and cook for 15-25 minutes or until the chickpeas are fully cooked (they should be soft)
- Serve with rice or roti and enjoy!
NUTRITION
Calories: 418kcal| Carbohydrates: 81g| Protein: 12g| Fat: 3g| Saturated Fat: 0g| Cholestrol: 0mg| Sugars: 3g