Hey there, fellow food lover! If you’re looking for a dish that’s not only bursting with flavor but also super healthy, let me introduce you to my favorite vegan chickpea curry oil free recipe. Seriously, this curry is a game changer! Not only is it easy to make, but it also showcases how delicious a vegan diet can be. Chickpeas are one of my absolute go-to ingredients; they’re so versatile and packed with protein. Plus, they soak up all those rich spices, making every bite feel like a warm hug!
What I love most about this recipe is that it’s completely oil-free, so you can indulge without the guilt. You won’t believe how creamy and satisfying it is thanks to the coconut milk. Trust me, once you whip this up, it’ll become a staple in your kitchen. I can already smell the spices wafting through the air, and I bet you’ll be just as excited as I am to dig in!
Ingredients List
- 1 can chickpeas – make sure to drain and rinse them well to remove excess sodium and any canning liquid.
- 1 onion – chop it finely for a sweeter, more delicate flavor when sautéed.
- 2 cloves garlic – mince these to release their aromatic goodness.
- 1 inch ginger – grate it fresh for that zesty kick; it really brings the curry to life!
- 1 can coconut milk – the creaminess here is key! Choose full-fat for the richest texture.
- 1 can diced tomatoes – this adds a nice acidity and balances the creaminess of the coconut milk.
- 2 teaspoons curry powder – feel free to adjust this based on your spice preference!
- 1 teaspoon cumin – it adds a warm, earthy flavor that complements the curry beautifully.
- 1 teaspoon turmeric – this not only gives a vibrant color but also packs in some health benefits!
- Salt to taste – don’t forget to season! It enhances all those lovely flavors.
- Fresh cilantro – for garnish, because we all know it adds that beautiful pop of color and fresh flavor at the end!
How to Prepare Vegan Chickpea Curry Oil Free Recipe
Step 1: Sauté Aromatics
Alright, let’s kick things off! In a large pot over medium heat, add your chopped onion, minced garlic, and grated ginger. You want to sauté these for about 5-7 minutes until everything is soft and fragrant. Keep stirring occasionally to prevent them from sticking to the pot—nobody wants burnt bits in their curry!
Step 2: Add Spices
Now it’s time to bring some serious flavor into the mix! Sprinkle in your curry powder, cumin, and turmeric. This step is crucial—stir these spices for about 1 minute. This helps release their essential oils and intensifies their flavors. You’ll start to smell that amazing aroma filling your kitchen, and trust me, it’s a sign you’re on the right track!
Step 3: Combine Main Ingredients
Next up, add in the drained and rinsed chickpeas, the creamy coconut milk, and those luscious diced tomatoes. Give it all a good mix to ensure everything is well combined. You want those chickpeas to be coated in that beautiful spice mix. It’s starting to look like a curry now, isn’t it?
Step 4: Simmer the Curry
Lower the heat and let your curry simmer for about 20 minutes. This is where the magic happens! The flavors meld together beautifully, and the sauce thickens up just a bit. Keep an eye on it—stir occasionally and make sure it doesn’t stick to the bottom. You’re building layers of flavor here, and it’s going to be worth the wait!
Step 5: Final Touches
Once your curry has simmered to perfection, it’s time for the finishing touches. Add salt to taste—this really enhances all those lovely flavors you’ve created. And don’t forget to garnish with fresh cilantro! It adds a pop of color and a burst of freshness that takes this dish over the top. Now, serve it up and enjoy every delicious bite!
Tips for Success
Now that you’ve got the basics down, let’s dive into some pro tips to ensure your vegan chickpea curry oil free recipe is nothing short of spectacular!
- Spice it Up: Don’t be afraid to tweak the spices! If you like it spicy, toss in some cayenne or a dash of chili powder. You can also add a bit of garam masala at the end for an extra flavor boost.
- Vegetable Variety: Feel free to throw in some extra veggies. Spinach, bell peppers, or even sweet potatoes can add wonderful textures and flavors. Just chop them up and add them when you combine the main ingredients.
- Make It Creamy: If you want an even creamier curry, try adding a spoonful of nut butter, like almond or cashew. It’ll add a lovely richness without any oil!
- Herb Swaps: If cilantro isn’t your thing, fresh parsley or mint can also work beautifully as a garnish. It’s all about what you enjoy!
- Batch Cooking: This dish is perfect for meal prep! Make a big batch and store it in individual containers for quick lunches throughout the week. Just reheat and enjoy!
With these tips, you’ll be well on your way to making a delicious, satisfying curry that everyone will love. Happy cooking!
Nutritional Information
As you dive into this delightful vegan chickpea curry oil free recipe, it’s good to know what you’re putting into your body! Here’s a rough estimate of the nutritional values per serving:
- Calories: 250
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Sugar: 5g
- Sodium: 300mg
- Cholesterol: 0mg
Keep in mind that these values can vary based on specific brands of ingredients you use or any personal tweaks you make to the recipe. But overall, this curry is a hearty, nutritious option that’s low in fat and high in fiber, making it a fantastic addition to your meal rotation!
FAQ Section
Can I use dried chickpeas instead of canned?
Absolutely! If you prefer using dried chickpeas, just make sure to soak them overnight and cook them until tender before adding them to the curry. It might take a little longer, but it’s totally worth it!
Is this curry spicy?
It depends on how you like your heat! The spices in this vegan chickpea curry oil free recipe give it a nice flavor without being overwhelmingly spicy. If you enjoy some heat, feel free to add cayenne pepper or a little chili powder to kick it up a notch!
Can I freeze leftovers?
Yes! This curry freezes beautifully. Just let it cool completely, then transfer it to an airtight container and pop it in the freezer. When you’re ready to enjoy it again, thaw it in the fridge overnight and reheat on the stove or in the microwave.
What can I serve with this curry?
This dish pairs wonderfully with rice or quinoa. You could also serve it with some warm naan or flatbread to soak up all that delicious sauce. The possibilities are endless!
Can I make this curry in advance?
Definitely! This vegan chickpea curry oil free recipe actually tastes even better the next day as the flavors have more time to meld together. Just store it in the fridge for up to 3 days, and you’re good to go!
Why You’ll Love This Recipe
- Quick Preparation: You can whip up this delightful curry in just 40 minutes! Perfect for those busy weeknights when you want something hearty and satisfying without spending hours in the kitchen.
- Health Benefits: Packed with protein and fiber thanks to the chickpeas, this dish is not only filling but also nutritious. Plus, it’s completely oil-free, making it a guilt-free indulgence!
- Delicious Flavor: The combination of spices and creamy coconut milk creates a rich, comforting flavor that will have everyone coming back for seconds. Seriously, the aroma alone is enough to make your mouth water!
- Versatile Dish: Feel free to customize it by adding your favorite veggies or adjusting the spices to suit your taste. This curry can easily adapt to whatever you have on hand!
- Perfect for Meal Prep: Make a big batch and enjoy it throughout the week! It stores well in the fridge and can be frozen for later, making it a fantastic option for healthy, ready-to-eat meals.
- Kid-Friendly: With its mild flavors and creamy texture, this curry is a hit with kids and adults alike. It’s a great way to introduce little ones to new flavors!
Storage & Reheating Instructions
So, you’ve made a delicious batch of my vegan chickpea curry oil free recipe, and now you’re wondering how to store those tasty leftovers? No worries, I’ve got you covered!
First things first, let the curry cool down to room temperature before you store it. This is super important to avoid condensation in your containers. Once it’s cooled, transfer it to an airtight container. You can store it in the fridge for up to 3 days—just make sure to label it, so you don’t forget about your culinary masterpiece!
If you’re looking to keep it longer, you can freeze the curry! Just scoop it into freezer-safe containers or even zip-top bags (squeeze out as much air as possible). It’ll keep well in the freezer for up to 2 months. Trust me, when you’re in the mood for a quick meal, having a stash of this curry on hand will be a lifesaver!
When you’re ready to enjoy your leftovers, simply thaw the curry overnight in the fridge. Then, reheat it on the stove over medium heat, stirring occasionally until it’s heated through. If it seems a bit thick, feel free to add a splash of water or vegetable broth to loosen it up. You can also pop it in the microwave—just heat in short intervals, stirring in between to make sure it warms evenly.
And there you have it! With these storage and reheating tips, you’ll be able to enjoy this delightful vegan chickpea curry oil free recipe again and again. Happy eating!
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Vegan Chickpea Curry Oil Free Recipe for Happy Times
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A simple and delicious vegan chickpea curry recipe that is oil-free.
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 can coconut milk
- 1 can diced tomatoes
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté onion, garlic, and ginger until soft.
- Add curry powder, cumin, and turmeric. Stir for 1 minute.
- Add chickpeas, coconut milk, and diced tomatoes. Mix well.
- Simmer for 20 minutes on low heat.
- Add salt to taste and garnish with cilantro before serving.
Notes
- Serve with rice or quinoa.
- Adjust spices to your preference.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan chickpea curry, oil free curry, healthy curry recipe