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Quick Chickpea Curry – Gluten Free & Vegan

Curry and chickpeas – two of my favourite things and a great combo. This is a very quick and easy meal and also a bit of a store cupboard saviour too. There is no compromise though on taste as is just delicious. This is naturally gluten and dairy free and also suitable for vegans and vegetarians. This freezes well too so i like to make a batch of this to stash some away for the days i don’t want to cook. This would be fabulous with my Gluten Free/Dairy Free Naan Bread – here is the link https://claireskitchentwyford.com/2019/10/03/gluten-free-naan-bread-and-dairy-free/

Chickpea Curry

Curry and chickpeas – two of my favourite things and a great combo. This is a very quick and easy meal and also a bit of a store cupboard saviour too. There is no compromise though on taste as is just delicious. This is naturally gluten and dairy free and also suitable for vegans and vegetarians. This freezes well too so i like to make a batch of this to stash some away for the days i don't want to cook. This would be fabulous with my Gluten Free/Dairy Free Naan Bread
Prep Time4 mins
Cook Time20 mins
Course: lunch, Main Course, Side Dish
Cuisine: Indian
Keyword: chickpea curry, Gluten and Dairy Free Main Course, gluten free and dairy free recipe, gluten free chickpea curry, gluten free vegan chickpea curry, gluten free vegan recipe, healthy easy dinners, healthy meals, healthy recipes, healthy vegan recipes, vegan chickpea curry
Servings: 4
Calories: 1kcal

Equipment

  • saute pan with lid
  • teaspoon and table spoon for measure
  • stick blender (or if you like it chunky – not required)
  • knife
  • Chopping Board

Ingredients

  • 1 tbsp chosen oil or coconut oil
  • 2 brown onions, chopped into small chunks
  • 1 jalepino green chilli or to taste
  • 4 cloves of garlic, chopped
  • 1 large thumb size of garlic or lazy garlic
  • 2 cans of chickpeas
  • 1 can of coconut milk
  • 1 can chopped tomatoes
  • 2 tsp curry paste
  • 1 tbsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp tomato puree
  • 250 ml water
  • handful of chopped coriander to finish optional

Instructions

  • take the chopped onions and saute them in a large saute pan until softened
  • add the garlic, chilli and ginger and cook for a further minute
  • add the curry paste and spices and cook for a further minute to release the flavours and cook through
  • add the coconut milk, tin tomatoes, tomato puree and water and stir though. Place a lid on the pan and simmer for 20 minutes
  • If you like your sauce smooth – take the pan from the heat and allow a few minutes to cook down and then blend the sauce until smooth.
  • add the chickpeas and return to the heat until warmed and then serve with an optional flourish of fresh coriander
  • this would be fabulos with my gluten/dairy free naan also!

Notes

I hope you have enjoyed this recipe and would love to know if you have cooked this and your thoughts and feedback.  Please leave me a comment – Thank you. 

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