I love all things curry (which may already be obvious from my previous post and many others in the past). My husband and I have been cutting back on meat and dairy for a handful of reasons, so a lot of meals at home have been on the vegan side lately. One particular meal got a lot of interest after I posted on my personal Instagram so I decided to nail down the ingredients for two of the most requested dishes in the meal. This first one is the chickpea curry and the other will be a carrot ribbon salad with smashed pistachio vinaigrette coming soon! This curry is savory, spicy and super filling; if you are a meat eater- I promise you won’t miss is here. ***Keep in mind that this dish tastes great the day of but EVEN better the next day.
You will need:
Olive oil
3 Cloves of garlic. Minced
1 Small onion. Chopped (about 1 cup)
1 tsp Salt
1/2 tsp Pepper
2 Tbs Curry powder
3/4 tsp Cayenne pepper (add less if kids are eating)
1 28oz. Can of diced tomatoes
1.5 Tbs Tomato paste
1 tsp Honey or sugar
1 tsp Vinegar (apple cider or red wine work great)
2 15oz. Cans of chickpeas. Drained
1 cup of Unsweetened original Ripple milk (Regular milk if not vegan works great as well as light coconut milk)
Fresh chopped cilantro for garnish
Cooked white rice
Coat a large sauté pan with olive oil and place over medium-high heat. Add your garlic, onions and spices (through the cayenne). Sauté on medium-high to soften the garlic and onion as well as cook your spices through. About 3 minutes.
Pour in your can of tomatoes and stir to combine. Be sure to scrape the bottom of the pan to release any spices that have stuck to it.
Add in your tomato paste, vinegar, and honey or sugar (some people aren’t fond of adding sugar to dishes so leave it out if that’s you! It just helps round out the canned tomatoes). Let the sauce cook for about 5 minutes. Add your chickpeas and cook an additional 5 minutes or so.
Reduce to low and add your milk. I used Ripple Foods Unsweetened Original plant based milk (I linked to it in case you want to learn more about it) but feel free to use anything you like. Stir to combine and let simmer on low for about 3-5 minutes.
Taste your curry. Adding spice, salt etc where needed. This dish tastes even better the following day, so if you are making the day before you can refrigerate at this point and reheat just before serving. If you are eating the day of you can serve at this moment or continue to let it stew over low heat for as long as you like to develop more flavor. When you are ready to serve- spoon over a bowl of rice and top with cilantro. ENJOY!
Here it is pictured with the carrot ribbon salad coming SOON!
