My husband has cancer and we eat extra clean and buy all organic ingredients. This vegan curry has lots of cancer-fighting ingredients like turmeric, ginger, garlic, and onion. You can make it in bulk and freeze. Add some greens like spinach, Swiss chard, or kale towards the end of the cooking time if you like. I serve this over a little bit of rice but it tastes great with pita as well or on its own.
Provided by barbara
Categories Main Dish Recipes Curries Vegetarian
Time 13h55m
Yield 4
Number Of Ingredients 16
Steps:
- Rinse chickpeas under cold running water. Place in a bowl and cover with at least 4 cups of cold water. Soak for 12 to 24 hours.
- Drain chickpeas and place in a large pot. Pour in enough water to cover chickpeas by 2 inches. Add halved onion and bring to a rolling boil over medium-high heat. Reduce heat to a high simmer. Cook for a few minutes until a foam forms at the top. Skim off the foam and cook, covered, until chickpeas are soft, 40 to 60 minutes.
- Remove from heat, season with salt, and set aside. Do not drain so chickpeas don't dry out.
- Heat oil in a large pot over medium heat. Add chopped onion and ginger. Season with salt and pepper and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Add garlic and cook for 1 more minute. Stir in turmeric, cumin, and red pepper flakes.
- Drain chickpeas, reserving 2 cups of the cooking liquid. Add drained chickpeas to the sauteed onion mixture and stir until well coated with the spices. Cook until chickpeas are a little bit crisp, stirring occasionally, 8 to 10 minutes.
- Add 2 cups of chickpea cooking liquid and coconut milk to the pot. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook, uncovered, stirring occasionally, until curry has thickened to your desired consistency and flavors have started to come together, 40 to 60 minutes. Taste and season with salt and pepper.
- Divide curry amongst bowls and top with yogurt and cilantro.
Nutrition Facts : Calories 691.2 calories, Carbohydrate 60.3 g, Fat 43.9 g, Fiber 16.1 g, Protein 21.2 g, SaturatedFat 22.9 g, Sodium 99.7 mg, Sugar 13.6 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ruth Wandia
[email protected]I made this curry for a potluck and it was a huge success. Everyone loved it and asked for the recipe. I'm so glad I found this recipe!
Abk Gaming
[email protected]This curry is so flavorful and satisfying. I love the combination of chickpeas and coconut milk. It's a great way to get your veggies in too.
Subhan gamer
[email protected]I've made this curry several times now and it's always a hit. It's a great way to use up leftover chickpeas and vegetables. It's also a great vegan option.
Lanetta Zanders
[email protected]This curry is so easy to make and it's so delicious. I love the creamy coconut milk and the flavorful spices. It's a great way to get your veggies in too.
Alisha Naunyal
[email protected]I love that this curry is so versatile. You can add or remove vegetables depending on what you have on hand. It's also a great way to use up leftover rice.
Wazema Mikeal
[email protected]This curry is a great way to use up leftover chickpeas. It's also a great way to get your kids to eat their vegetables.
wyatt crutsinger
[email protected]I made this curry for a potluck and it was a huge success. Everyone loved it and asked for the recipe. I'm so glad I found this recipe!
Lilian mchenga
[email protected]This curry is so flavorful and satisfying. I love the combination of chickpeas and coconut milk. It's a great way to get your veggies in too.
Jo y
[email protected]I've made this curry several times now and it's always a hit. It's a great way to use up leftover chickpeas and vegetables. It's also a great vegan option.
Nadnan Ram
[email protected]This curry is so easy to make and it's so delicious. I love the creamy coconut milk and the flavorful spices. It's a great way to get your veggies in too.
Golden Dragon
[email protected]I love that this curry is so versatile. You can add or remove vegetables depending on what you have on hand. It's also a great way to use up leftover rice.
Shane Overbee
[email protected]This curry is a great way to use up leftover chickpeas. It's also a great way to get your kids to eat their vegetables.
Dev Roose
[email protected]I made this curry for a potluck and it was a huge success. Everyone loved it and asked for the recipe. I'm so glad I found this recipe!
Adarighofua Moses
[email protected]This curry is so flavorful and satisfying. I love the combination of chickpeas and coconut milk. It's a great way to get your veggies in too.
Limakatso Matee
[email protected]I've made this curry several times now and it's always a crowd-pleaser. It's the perfect dish for a weeknight dinner or a weekend gathering.
Lillian Wilcoxen
[email protected]This curry is so easy to make and it's packed with flavor. I love that it's also healthy and vegan. I will definitely be adding this to my regular meal rotation.
Desi Recipes & Reviews
[email protected]I made this curry last night and it was a hit with my family! Even my picky kids loved it. The chickpeas added a nice protein boost and the vegetables were cooked perfectly.
Sacdiya Muuse
[email protected]This curry was absolutely delicious! The flavors were so well-balanced and the coconut milk made it so creamy. I will definitely be making this again.