HP – Vegan Chickpea Curry
- Updated on Apr 17, 2022
HP – Vegan Chickpea Curry
Vegan Chickpea Curry. Our awesome vegan take on the insanely popular dish. Ridiculously tasty and nutritious – just look at all that protein, fibre and iron.
Servings:3 people
Calories:672kcal
Ingredients
- 1.5 cup quinoa (or brown rice)
- 1 cup water
- 2 pinch salt
- 2 onions
- 1 tbsp olive oil
- 3 clove garlic
- ½ lime
- 1-2 tsp curry paste (your favourite or a Tikka Masala curry paste would work great as well)
- 1 cans low fat coconut milk (1 can = 1.5 cups = 375ml) (use regular if you prefer the taste!)
- 1 can chickpeas (1 can = 15oz = 435g)
- 1-2 tbsp soy sauce (try one tbsp first, add another if required)
- 2-3 medium tomato (or handful cherry tomatoes, chopped. The sweeter the better ;))
- 1 cup basil, fresh
- 1 tsp maple syrup (sugar is fine too)
- 1 cup sugar snap peas (any green veg you like)
Optional:
Instructions
- Add the quinoa or rice, water and a pinch of salt and bring to a boil. Keep an eye on the rice – when the water is boiling put a lid on it, reduce the heat to low and cook for another 8-10 mins (or as per packet instructions).With quinoa, when the water has evaporated, take it off the heat and lay a teatowel over the pan to let the quinoa fluff open.1.5 cup quinoa, 1 cup water, 2 pinch salt
- While this is happening chop the onions, garlic, basil and juice the lime.2 onions, 3 clove garlic, 1 cup basil, fresh, ½ lime
- Put the oil and onions into a large pan and cook on a low-medium heat until the onions start to soften and turn clear, about 5 minutes. Add the garlic for a further 1 minute.1 tbsp olive oil
- Add curry paste and the milk, stirring until the curry is dissolved. Add a pinch of salt. Taste test – if you’d like your curry a little stronger then add another tsp.1-2 tsp curry paste, 1 cans low fat coconut milk
- Throw in the drained and rinsed chickpeas (and chopped green veg if you’re using it) and soy sauce, and cook on a medium heat for around 5 minutes, bringing the curry to a boil. If it starts to burn, reduce heat immediately.1 can chickpeas
- Add the chopped tomatoes, chopped basil, lime juice, soy sauce and gently simmer the curry for another 2 minutes.2-3 medium tomato, 1-2 tbsp soy sauce
- Taste test again, and if desired add a another tbsp soy sauce and the syrup or brown sugar. Give it another stir.1 tsp maple syrup
- The rice should be done by now too – fork it through to make it fluffy.
- Serve the curry and rice together with papadoms and naan bread as optional sides.
NOTES
If you liked this recipe: you’ve gotta check out some more chickpea ideas! Here’s our Avocado Chickpea Salad (ready in just five mins!) and the Amazing Chickpea Spinach Salad is so-called for a very good reason. Enjoy!
Â
Note for the nutritional table: we make our chickpea curry with a little rice – this makes the proteins found in the chickpeas and rice a ‘complete’ protein, meaning our bodies can utilise it in the best possible way.
Nutrition
Nutrition Facts
HP – Vegan Chickpea Curry
Serving Size
661 g
Amount per Serving
Calories
672
% Daily Value*
Fat
22
g
34
%
Saturated Fat
10
g
63
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
6
g
Sodium
905
mg
39
%
Potassium
1128
mg
32
%
Carbohydrates
96
g
32
%
Fiber
16
g
67
%
Sugar
8
g
9
%
Protein
23
g
46
%
Vitamin A
1765
IU
35
%
Vitamin C
42
mg
51
%
Calcium
164
mg
16
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?Tag @HurryTheFoodUp on Instagram so we can admire your masterpiece!
Comments