This easy Indian vegan chickpea curry recipe is sponsored by Sprout’s Farmers Market. Thank you for supporting the brands that support Pook’s Pantry. As always, all opinions, recipes and photos are my own.
This vegan curry is the perfect meal for busy weeknights and also for special occasions. This year, Valentine’s Day is in the middle of the week and if you prefer to stay in and have a cozy dinner, this is the meal for you. It is a one pot meal, it’s fast and easy and it makes enough for leftovers the next day. Serve this easy vegan chickpea curry with a crisp white wine and it’s a delicious dinner for two at home.
What I like most about this meal is its simplicity. Who wants to stand in front of a stove for 2+ hours on Valentine’s Day? Especially when it’s smack in the middle of the week. No one has time for that nonsense. Especially if you’re tired from work and just want something fairly quick and not terribly difficult. This easy curry happens to be vegan, but you could add chicken or even shrimp if you would like some extra protein. If you want to add chicken – chop into bite-sized pieces and let it simmer in the curry for about 12 – 14 minutes. For shrimp, reduce that time to 6 minutes. How’s that for quick?
We don’t normally go out for Valentine’s Day. Restaurants are jammed to capacity and prix fixe menus rarely excite me. I would rather stay in and have a delicious meal at home. So, I headed to Sprout’s to see if I could find everything I needed for this Indian chickpea curry and I am happy to report that I did! They even have bulk spices, which is fantastic, because sometimes you only need a little bit of something. Especially if that particular something is a spice you don’t often use and will end up sitting in your pantry for the next 6 months.
This meal makes enough for 4 (or more if you don’t eat big portions), so invite another couple for dinner and share a meal with friends. You could also do a bit of meal prep and pack a couple of lunches, thereby saving yourself the headache of wondering what you’re going to eat for the rest of the week.
When I was thinking about this recipe, I had a vegan chickpea curry in mind. Many curries are a lengthy process and this had to be easy. I also wanted a curry recipe that had sweet potatoes, which would make it filling without being heavy. The result was this easy Indian vegan chickpea curry recipe. I am delighted with how it turned out. If curry isn’t something you are familiar with, this would be a great place to start because it’s easy and doesn’t require much babysitting. It has tons of flavor, it’s packed with veggies and it’s really tasty.
If you are a lover of curry and you are looking for authentic Indian recipes, like homemade curry paste, I would suggest this website. It’s been around for awhile, but I’ve just recently discovered it. I hope you enjoy this easy Indian vegan chickpea curry recipe as much as we did. I would love to hear from you and see your version. Post a pic on the Facebook page and tell me what you think!
USED TO MAKE VEGAN CURRY:
EASY INDIAN VEGAN CHICKPEA CURRY RECIPE:
- 3 cups vegetable stock (or water) + 1 cup for finishing
- 2 tablespoons Sprout’s Brand Curry powder
- 2 teaspoons garam masala
- 1 – 14.5 oz. can Sprout’s brand Petite Diced Roma Tomatoes
- 4 tablespoons clarified butter (ghee) or vegetable oil
- 2 medium yellow onions, diced
- 1 medium sweet potato, peeled and diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ½ jalapeño pepper, seeded and minced
- 1 ½ tablespoons tomato paste
- 1 – 14 oz can chickpeas, rinsed
- ½ head cauliflower, cut into bite-sized florets
- 1 cup frozen peas
- 1 cup coconut milk, full fat
- 3 tablespoons fresh cilantro, roughly chopped or torn
- 1 teaspoon kosher salt
- Sprout’s brand Basmati Rice – cooked according to package directions.
- In a small, dry skillet, toast curry powder and garam masala over medium heat for one minute, stirring constantly. Remove from heat and transfer to a small bowl to cool.
- Melt butter in medium-sized Dutch oven, or large, heavy-bottomed pot over medium-high heat. Add onion and sweet potatoes. Cook, stirring occasionally, until onions just begin to caramelize and sweet potatoes begin to soften slightly, about 8-10 minutes.
- Reduce heat to medium. Add garlic, ginger, jalapeño and tomato paste. Stir to combine and continue cooking, stirring often, for one minute. Add toasted spices and continue stirring for another minute.
- Add stock (or water), diced tomatoes, chickpeas and salt. Scrape the bottom of the pot to get brown bits and stir to combine. Cover, reduce heat to medium low and let it simmer for 20 minutes.
- Add cauliflower and continue to simmer for an additional 20 minutes, or until cauliflower is tender. (If making ahead, stop here and cool down for storage. To finish, go to next step)
- Remove from heat, add coconut milk and peas. Add additional stock, if desired. Finish with cilantro and serve immediately with basmati rice.
- Although the cook time is about 45 minutes, the majority of that time is hands-off. The pot is simmering away on the stove while you are doing other things.