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Vegan Chickpea Curry (vg)

By Nick Nutter | 9 Jul 2019

served with Tomato & Coriander Salsa

Ingredients

1 tbsp: coconut or vegetable oil
1½ tsp: cumin seeds
1 large: onion, diced
2: garlic cloves, crushed
thumb-sized: piece ginger, finely grated
1: green chilli, finely chopped
1 tsp: garam masala
1 tsp: ground coriander
½ tsp: turmeric
2 tbsp: tikka masala paste
2 x 400g: can chopped tomatoes
2 x 400g: can chickpeas, drained
lemon wedges, to serve

For the Salsa
250gm: Cherry Tomatoes diced
1: Spanish Cucumber peeled and diced
1 small: Red Onion chopped small
Large handful : Coriander leaves chopped
20ml: Olive Oil
Salt and Pepper

Method

Heat the oil in a large saucepan over medium heat. Add the cumin seeds and fry for 1 minute until fragrant, then add the onion and fry for 7-10 mins until softened.

Put the garlic, ginger and green chilli into the pan, and cook for 2-3 mins. Add the spices and tikka masala paste and cook for a further 2 mins until fragrant, then tip in the tomatoes.

Bring to a simmer, then tip in the chickpeas and cook for a further 20 mins until thickened. Mix all the salsa ingredients together gently

Season to taste and serve dressed with lemon wedges and salsa.

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About the Author

Nick has lived and worked in Andalucia for over 20 years. He and his partner, Julie Evans, have travelled extensively and dug deep into the history and culture, producing authoritative articles on all aspects of the region. Nick has written four books about Andalucia and writes articles for other websites and blogs.

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