Kikkererwtencurry (vegan) that will delight your taste buds!
A delicious and hearty vegan chickpea curry that is packed with flavor and nutrients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Ingredients
Scale
- 2 cups chickpeas (cooked)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 can coconut milk (400ml)
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 can diced tomatoes (400g)
- 2 cups spinach
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté the chopped onion, garlic, and ginger until fragrant.
- Add the curry powder, turmeric, and cumin, and cook for another minute.
- Stir in the diced tomatoes and coconut milk, and bring to a simmer.
- Add the cooked chickpeas and spinach, and cook until the spinach is wilted.
- Season with salt to taste and garnish with fresh cilantro before serving.
Notes
- Serve with rice or naan for a complete meal.
- Feel free to add other vegetables like bell peppers or carrots.
- This curry can be made ahead of time and tastes even better the next day.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg