This incredibly easy vegan curry is a great option for anyone looking to incorporate more chickpeas into their diet.
Curries are easily made vegan but if you don’t really like your food too hot, this Creamy Chickpea Curry is ideal for you. The coconut cream helps to balance the heat of the seasoning and chillis making the flavour subtle and delicious. You really can vary the heat depending on who you are making it for without losing any of that great curry flavour.
So if you are looking to try a faff-free chickpea recipe, give this one a go!
Creamy Chickpea Curry
Quick and nutritious, our Creamy Chickpea Curry is easily altered to suit any palate and goes well with noodles or rice.
Start by chopping your vegetables. Dice the red onion and peppers into small chunks and the chilli into tiny pieces.
Add a little olive oil or water to a pan with the diced onions, chilli and tomato paste. Add all the curry seasoning ingredients and cook for a couple of minutes on a high heat, stirring occasionally. Add a little water if needed to avoid sticking or burning.
Lower the heat to medium and add the coconut milk or cream and chopped tomatoes. Stir well and leave to simmer for 5 minutes.
Add the drained chickpeas and chopped sweet peppers. Stir well and leave to simmer for another 5 minutes.
Add the coriander and remove from the hob. Serve with rice or noodles.
Canned chickpeas are the quickest to use. Alternatively, you can bulk buy chickpeas uncooked and cook them yourself at home. This recipe uses canned chickpeas so allow more time if you need to cook your chickpeas first.
We prefer to use a carton of Coconut Cream for a thicker, creamier curry but canned Coconut Milk also works fine. Do not mistake Coconut Cream for a Creamed Coconut block. Coconut Cream is still runny, just less so than Coconut Milk.