Healthy chickpea curry without coconut milk
This healthy chickpea curry without coconut milk is a quick and easy vegan curry. It’s creamy, high in protein and of course, it’s equal parts delicious and nutritious.
Servings: 6
Equipment
- 1 Pressure cooker optional
Ingredients
- 14 oz. dried Chickpeas/ 2 cans low-sodium chickpeas
- ¼ teaspoon ginger freshly grated
- 3 cloves garlic minced
- 2 stalks of green onion/ scallion diced
- 2 teaspoons curry powder
- 1 teaspoon cayenne pepper optional
- 1 teaspoon salt
- 1 teaspoon all-purpose seasoning with salt/ 1 cube vegetable bouillon
- 1 teaspoon tomato paste
- 1 ½ teaspoons cornstarch
- 1 ½ cups water
- 2 tablespoons of oil I used avocado oil
Instructions
- In a skillet over high heat, add oil and curry powder. Stir this continuously for 30 seconds.
- Add onion, scallion, garlic, ginger, salt, tomato paste, cayenne pepper, and all-purpose seasoning and stir occasionally for 2 minutes.
- Add chickpeas to the skillet and stir occasionally for 5 minutes.
- Make cornstarch slurry by whisking the cornstarch in cold water. Pour this over the chickpeas and stir.
- Cover the pot with a lid and allow this to simmer for 10 minutes.
- Squeeze the juice of a fresh lime/lemon on top and serve warm.
Notes
- If using dried chickpeas, cook them in a pressure cooker for 30 minutes. Don't forget to soak them overnight.