We love a good curry made at home. It’s quick and easy and is a good recipe to share with a big family. It’s also great for using all the leftovers in the fridge if you need. We have been cutting out meat and dairy a few days a week to life a healthier life and help the planet as well.
Try our Vegan Chickpea Coconut Curry a bunch of different ways?
This one is creamy, mild and perfect for the kiddos. I love making a huge double batch so we can eat it for a few days in different ways.
Day one, is usually served with lime wedges and naan bread like you see below.
Day two, is poured over brown rice.
Day three, if we have any left over I usually use it more like a sauce because there isn’t much left by then and stir it into pasta or orzo.
Vegan Chickpea Coconut Curry
a creamy, vegan style curry
- 1 tbsp vegetable oil
- 2 tbsp garlic puree
- 2 tbsp ginger puree
- 1 large red onion
- 4 tbsp curry powder
- 1 large onion
- 400 g plum tomatoes in tomato sauce
- 350 g frozen peas
- 15 g fresh coriander roughly chopped
- 1 large green pepper
- 2 large lime
- 2 plain naan breads
Heat oil in large, deep pan on medium heat.
Add both onions, peppers, garlic, curry powder and ginger to sauté.
Add plum tomatoes and use spatula to break up tomatoes. Simmer for 5-6 minutes.
Add coconut milk and chickpeas. Simmer for 10 minutes.
Add frozen peas. Simmer another final 5 minutes.
Stir in coriander, salt and pepper. Warm naan bread and cut lime wedges to serve!
There are a ton of vegan chickpea curry recipes online now a days. Each one has that special ingredient that makes it just right for you. But the beauty of curry recipes is they all taste slightly different so it’s great to keep on trying them a variety of ways!
Make a big batch to freeze so when you are in a hurry and you need a big family meal it’s there for you. It taste just as good as the first time.
Feel free to use frozen mixed vegetables if you don’t have frozen peas for a new variation. It tastes good either way.
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