Chickpea Curry
Super flavorful vegan chickpea curry is a satisfying meal with lots of protein and fiber!
Servings 5 servings (4-6)
Ingredients
- 1 large onion, chopped finely
- 6 garlic cloves, minced (about 2 tablespoons minced garlic)
- 2-inch piece fresh ginger, grated
- 1 serrano pepper or jalepeno pepper, seeds removed and diced
- 2 TBSP tomato paste
- 2 roma tomatoes, chopped
- 2 tsp salt (preferably kosher salt)
- 1 can (13.5 oz) full fat coconut milk (can use light for lower fat)
- 1/2 cup water
- 2 (14 oz) cans chickpeas, drained and rinsed
- 3 TBSP tahini (stir well)
- 1/2 tsp maple syrup or sugar (any kind, this removes bitterness from acidity of tomatoes)
- 3 big handfuls finely chopped kale, stems removed
- 1/2 lemon or lime, juiced
- 1 handful chopped cilantro
- 1 handful chopped mint leaves (optional)
- 2 tsp garam masala (if available, I skip sometimes and it's still good)
Spices
- 1 1/2 tsp curry powder
- 1 tsp ground coriander
- 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground turmeric
- 1/4 tsp black pepper
Instructions
- In a large pot on the stove, saute the onion. When the bottom of the pot starts to brown, add a splash of water. Cook for about 5 minutes, then add the ginger, garlic, and serrano or jalepeno pepper. Cook an additional 1-2 minutes.
- Meanwhile, measure out all the spices into a small bowl and chop the tomatoes.
- Add the ground spices and tomato paste to the onion mixture and stir and cook another minute or so. Then add the chopped tomatoes and 2 teaspoons of kosher salt. Cook a few more minutes, scraping the bottom of the pot.
- Add the chickpeas, coconut milk, water, tahini and maple syrup.
- Stir well, cover, and let simmer for 15-20 minutes. Stir occasionally.
- While it's cooking, rinse the kale, cilantro, and mint. Chop into fine pieces.
- Add the kale and stir until wilted. Remove from heat, and add the lime juice, cilantro and mint, and garam masala.
- Serve with rice or homemade naan!
