Today I’m showing you how to make my favorite easy vegan chickpea curry recipe. This chickpea curry is one of my staple meals that I think every vegan or non-vegan can enjoy together. The best part is that is this vegan chickpea curry recipe is easy, freezer friendly, and tastes even better as leftovers!
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SOME OTHER VIDEOS YOU MIGHT ENJOY:
👉 Vegan Cinnamon Rolls: https://youtu.be/D6QlsDe0MYw
👉 3 Easy Vegan Breakfast Recipes: https://youtu.be/SR1TaXPErQ8
👉 Huge Vegan Grocery Haul: https://youtu.be/25XBNntF3hY
👉 How To Make Super Crispy Tofu: https://youtu.be/gU18ZCWCCGU
👉 How To Make Roasted Chickpeas: https://youtu.be/6AZmOUD8Tpc
INGREDIENTS:
1/2 onion diced (optional)
1 tsp cumin seeds (optional)
Frozen veggies (stir fry blend)
3 tbs Curry
1 tbs Cumin powder
1 tbs Smoked paprika
1 tbs Chili powder
Salt
Pepper
Sprinkle cayenne pepper
1 -2 tsp garam masala (optional but so good)
2 cans of tomatoes (option to blend one)
1 can full fat coconut milk
2 cans chickpeas
DIRECTIONS:
If using the onion and cumin seeds, add cumin seeds to hot skillet over medium heat for 1 minute then add in the onions and sauté until translucent. Add in the frozen vegetables and mix until thawed. Mix in all the spices until veggies are fully coated. Next pour in 2 cans of diced tomatoes with option to blend one can. Stir until combined. Pour in the coconut milk and stir until combined and creamy. Add in the chickpeas and mix until incorporated. Let simmer for about 5-10 minutes or until it’s at your desired thickness. Serve with choice of rice and top with optional plain vegan yogurt and fresh basil or parsley. Enjoy!
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