Vegan Chickpea Curry without Coconut Milk

Rating: 4.67 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This recipe was given to me by my boss, who is Asian. It has been passed through generations of her family so as you can imagine it is the real deal. Very healthy and super tasty. You can serve it as a side or main. Serve with either rice, bread, bhaji, or samosas.

By ssuthers

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Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
10 mins
total:
50 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Drain and rinse chickpeas under cold running water. Place in a bowl, cover with cold water, and stir in baking soda. Soak for 10 minutes. Drain and rinse thoroughly.

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  • Heat oil in a pot and cook onion until soft and translucent, about 5 minutes. Stir in garlic-ginger paste, cayenne, salt, turmeric, and garam masala. Cook and stir until spices are well absorbed by the onion, about 2 minutes.

  • Add tomatoes and frozen spinach; stir to combine. Add chickpeas and stir gently. Simmer until flavors are well combined, about 20 minutes. Add a little water if sauce is too thick.

Nutrition Facts

Per Serving:
286 calories; protein 13.6g; carbohydrates 46.6g; fat 6g; sodium 1970.3mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Swannovan
Rating: 4 stars
07/10/2018
The amount of spinach in this scared me at first but this ended up being absolutely fantastic, though I did add two red chilis to the food processor when making the garlic/ginger paste. I ended up using 2 chilis, 3 cloves of garlic, and a 1-inch segment of ginger and just dumping it all in instead of using a teaspoon, and I think that was the right call. Overall, pretty delicious. Read More
Helpful
(1)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Swannovan
Rating: 4 stars
07/10/2018
The amount of spinach in this scared me at first but this ended up being absolutely fantastic, though I did add two red chilis to the food processor when making the garlic/ginger paste. I ended up using 2 chilis, 3 cloves of garlic, and a 1-inch segment of ginger and just dumping it all in instead of using a teaspoon, and I think that was the right call. Overall, pretty delicious. Read More
Helpful
(1)
Linda Miller
Rating: 5 stars
04/06/2020
There is some controversy around soaking the garbanzos in baking soda, but it worked for me!!!! I love garbanzos but they don't love me! I had zero kick back from this recipe. I changed a few ingredients because of what I had available in the house. I used mostly thawed mixed veggies that I had on hand ... it was delish!!!! A no brainer recipe! It will be a staple at my house....kind of the way meatloaf was when I was growing up! Read More
Hannah S.
Rating: 5 stars
12/09/2020
Let me start by saying I made an account on here JUST to review this particular recipe. I found this about 3 years ago when I went vegan and have made it countless times since then. IT. IS. PHENOMENAL. The only changes I make is doubling all of the spices (yes even the cayenne - I like my heat!) and adding mushrooms! It’s SO flavorful and delicious and comforting! It is absolutely my go-to recipe! I cook a pot of rice as well to go along with this, and I’ve even made homemade naan - spectacular with this recipe! I have shared it with many vegans and non-vegans alike, and everyone raves about this curry! Thank you for the splendid addition to my recipe book and tummy :) Read More
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