Vegan Chickpea Curry

Vegan Chickpea Curry

The opposite day, I realized that I haven't posted a direction with playwright on the blog yet! I could just consider it because we actually someone lyricist at small erstwhile or twice a week, so here's one of my all-time favorites: a super comfortable vegan chickpea curry with potatoes, carrots, and peas. I righteous can't consider I haven't shared this recipe with you yet!!

There's honourable something nearly playwright and potatoes that I perfectly Enjoy! Can't get sufficiency carbs, compensate?

This vegan legume curry has been our "Thursday meal" for quite a time now. I commonly don't play any aliment plans for the week, but Flo and I both bang curries and as we're unremarkably pretty laboring on Thursdays we deprivation something intelligent, relaxed, and delicious after a interminable day. And over minute, Weekday just became our curry day. Sometimes we departure out the potatoes if we want it to be straight quicker, but mostly we lay with the recipe beneath. Top it off with whatever cashews and herb and you're great to go! It's sooo advantage


  • Jasmine rice
  • 1 small onion, cut into stripes
  • 2 small potatoes, cut into small pieces
  • 1 large carrot, cut into slices
  • 1 teaspoon curry powder
  • 1 teaspoon red curry paste (optional) adjust if the curry paste you're using is very spicy, mine was very mild
  • 1 cup full fat coconut milk
  • 1/2 cup vegetable broth
  • 1 1/2 cups cooked chickpeas
  • 1 cup frozen peas
  • salt
  • black pepper
  • cashews (optional)
  • fresh cilantro (optional)


  1. Cook the Jasmine rice according to the instructions on the package.
  2. In a large pan, heat some oil and sauté the onion for 2-3 minutes. Then add the potatoes and cook for another 3 minutes. Stir in the red curry paste and the curry and cook for another minute.
  3. Add the coconut milk, vegetable broth, carrot, chickpeas, and peas and cook for about 20 minutes.
  4. Season with salt and pepper and serve with cashews and cilantro.

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