This vegan chickpea curry is the perfect choice whether you’re looking for something hearty to eat around the campfire or something nice to consume after a challenging day of climbing.
It’s a simple, one-pot meal that’s pretty much flawless, making it perfect for after an active day in the great outdoors. We frequently bring this coconut chickpea curry on vacations since it is so creamy and delectable.
Best vegan curry with chickpeas
It’s a go-to supper favorite because it’s simple to find all the components. Tomatoes and coconut milk combine to create a thick, creamy base. A depth of flavor and heat are added by topping the dish with herbs and spices.
Being a one-pot meal, it requires little effort and is simple to make. Additionally, it means less cleanup, which is always a good thing. Additionally, it cooks and prepares rather quickly, saving both time and fuel.
It is loaded with nutrients because spinach and chickpeas both contain significant amounts of iron and vitamin C. There are numerous vitamins and minerals fermenting in addition to the mushrooms, coconut milk, tomatoes, and spices.
This recipe for chickpea curry is excellent because:
- It tastes extremely good.
- plenty of minerals and vitamins
- uses readily available components
- It is quite creamy.
- can be as hot as you prefer
- Low-maintenance one-pot recipe
- Cooks rapidly, making it perfect for a camp stove.
How to Make Vegan Chickpea Curry
1a) Start by cooking off finely sliced onion and then garlic to give your curry a bit extra flavor. You may easily omit this step and still have a great curry if you want to shorten the cooking time and packing oil on your trip isn’t viable.
1b) Skip the first step and begin slicing your mushrooms right away if the weight and cook time are important factors when making dinner. Add to a stovetop or open flame in a pot along with coconut milk and diced tomatoes.
2) Add a tin of chickpeas, a stock cube, and your spice blend. By including them now, they will absorb all the liquids and spices and become extremely flavorful.
3) Heat the contents of the saucepan on the stove or over an open flame for 5 minutes. Stirring occasionally will help all the flavors blend.
4) After that, stir in the spinach. It might be necessary to do this in small portions so that it wilts and makes way for additional spinach.
5) Cook the mixture for 4 minutes, stirring now and then. after that serve with bread or rice for smearing.
Ideas and Alternatives for This Simple Chickpea Curry
Here are some tricks and pointers to make your vegan chickpea curry easy and delicious:
Leave off the oil, onion, and garlic if you’re short on space and weight. I’ve made this dish without many times, and it still tastes great.
Again, if you’re short on space or weight, you may omit the coconut milk altogether and instead cook with creamed or powdered coconut.
You can alternatively use fresh tomatoes, tomato paste, or water in place of the tinned tomatoes.
You’re unable to find any spinach. Any leafy green can do, however keep in mind that cooking times may be longer.