vegan chickpea curry

Get your curry on!

This recipe is so easy to make and its such a warm, comforting dish. Most of the ingredients should be staples in your kitchen, with the exception of curry and coconut milk. But the great news is that once you buy em, you can always make this recipe! And trust me after your first bowl, you will crave this dish, I know I surely have!

This recipe is from the awesome team over at Hurry The Food Up, I made some slight adjustments but the overall dish remains the same.

INGREDIENTS

• 1 large sweet onion

• olive oil

• 3 cloves garlic / minced

• half a lime, juice

• 1-2 tbsp yellow curry powder or paste

• 1 can full fat coconut milk 

• 1 can chickpeas / drained and rinsed

• 1-2 tbsp soy sauce

• a handful cherry tomatoes / halved

• 1 cup basil

• 1 tsp maple syrup (sugar is fine too)

DIRECTIONS

1. Dice onion, mince garlic, chop basil and juice the lime.

2. Heat olive oil in a large pan, add onions and cook on a low medium heat until the onions start to soften and turn clear, about 5 minutes. Add the garlic.

3. Add curry and coconut milk to the pan, stir until the curry is dissolved. Add a pinch of salt. Taste test - if you’d like your curry a little stronger then add another tbsp of curry.

4. Add chickpeas and soy sauce, cook on a medium heat for around 5 minutes, bringing the curry to a boil. If it starts to burn, reduce heat immediately.

5. Add halved tomatoes, chopped basil, lime juice, soy sauce and gently simmer the curry for another 2 minutes. Taste test again, and if desired add a second tbsp soy sauce and maple syrup. Give it another stir.

6. Serve with white rice or any side that makes you happy! Enjoy!

Show me your take on this hearty vegan dish . Use #sundayswithjo on Instagram and I’ll repost my favorites!