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.

Course Dinner, Lunch, Main Course

Cuisine Asian, Cape Malay

Keyword 30 minute meals, budget friendly recipes, budget recipes, chickpea curry, comfort recipes, curried chickpeas, easy recipes, summer recipes, vegan curry, vegan recipes, vegan summer recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings 4

Author Laura-Ellen

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!