Today, I'm sharing a hearty and straightforward recipe for a vegan curry with canned tomatoes, coconut milk and chickpeas. If you're on the lookout for a comforting, plant-based dish that doesn't skimp on flavor, you're in the right place.
This stew is all about simplicity and satisfaction. Imagine tender chickpeas, canned tomatoes, and velvety coconut milk coming together in a harmonious blend. Complemented by the warm notes of cloves, cumin, and cinnamon, this dish is a testament to the beauty of uncomplicated, yet bold, flavors.
No need to save this stew for a particular time of year. Its comforting nature makes it suitable for any season or occasion. Whether you're seeking warmth on a chilly evening or a wholesome meal on a lazy Sunday, this vegan curry adapts effortlessly to your cravings.
This recipe proves that delicious meals don't have to be complicated. With pantry staples and a handful of spices, you can create a satisfying, plant-based dish that's easy to prepare and even easier to enjoy. Perfect for those moments when you crave a hearty, hassle-free meal.
I personally love having this with some boiled rice, but feel free to enjoy it on its' own or add other grains to your dish.
So, grab your ingredients, follow along for the full recipe, and discover the joy of a wholesome, flavor-packed dish that's sure to become a staple in your kitchen.
You will need:
For about 4 servings
● 1 tablespoon of olive oil
● 1 onion
● 5 garlic cloves
● 1 heaped teaspoon of fresh grated ginger
● 1 cube of vegetable stock (along with ~100 ml of hot water)
● 2 tablespoons of tomato sauce
● 1 tablespoon of tahini (sesame paste) (optional)
● 1 tablespoon of curry powder
● 0,5 teaspoon of ground cumin
● ¼ teaspoon of cinnamon
● ¼ teaspoon of ground nutmeg
● ¼ teaspoon of ground cloves
● 1 can of canned chopped tomatoes, not salted (400 g. can)
● 1 can full-fat coconut milk (400 ml. can) (use only the solid part - the recipe yields about 200 ml. coconut cream)
● About 400g. of canned or cooked chickpeas
Preparation
- Chop the onion and garlic.
- Fry finely chopped onion, garlic and grated ginger in oil for a few minutes until they become transparent and lightly golden.
- Dissolve the stock cube in hot water.
- Add the stock, tomato sauce and tahini paste to the pan. Stir well.
- Add the canned tomatoes and coconut milk.
- Add all the spices together as well as chickpeas and mix well.
7.Simmer, stirring occasionally, for about 15-20 minutes.
8.Taste for additional salt/pepper.
9.Serve with cooked rice, with a splash of lime juice.
Enjoy!
Chickpeas are very nutritious and satiating. They are also versatile and go with many things. This dish that you present to us is wonderful, and as you say, it can be eaten on any occasion, as long as we want to eat something tasty and nutritious. Good recipe, the use of spices is great.
@sagarkothari88 vote 17.5%
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Thank you so much!
This looks so tasty and easy to prepare! Definitely a must try :)
Thank you!
Oh my!... That first photo is as if you had "painted a picture with food"... Amazing visual work and -as always- a properly explained and illustrated recipe!... And everything looks delicious!... . Thank you very much for sharing @plantasticka friend!
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Haha thank you so much!!! Well photography is painting with light afterall 😁
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@plantasticka! Your Content Is Awesome so I just sent 1 $BBH (Bitcoin Backed Hive) to your account on behalf of @jlinaresp. (4/5)
That looks so appealing 🤤🤤🤤
Thanks!
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