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chickpea curry recipe.

Chickpea Curry

Crazy Vegan Kitchen
Learn how to prepare this chickpea curry; creamy, delicious, and full of protein. It’s a quick and easy meal that is perfect for busy weeknights! 
5 from 3 votes
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 267 kcal

Ingredients
  

Cilantro Lime Rice:

  • 1 cup White Rice Long Grained
  • 2 teaspoons Vegan Butter
  • 1/2 teaspoon Sea Salt
  • 1 1/2 cups Water
  • 2 teaspoons Lime Zest
  • 2 tablespoons Lime Juice Fresh
  • 1/2 cup Cilantro chopped

Chickpea Curry:

  • 1 tablespoon Olive Oil
  • 1/2 Leek finely sliced
  • 1 teaspoon Garlic Minced
  • 1 teaspoon Ginger Minced
  • 1 1/2 teaspoons Turmeric Powder
  • 1/2 teaspoon Paprika
  • 1/4 teaspoon Cayenne Pepper
  • 1 1/2 cups Coconut Milk Full-Fat and from a tin
  • 1 1/2 teaspoons Coconut Sugar
  • 2 cups Chickpeas Drained
  • 1 bunch broccolini
  • 1/2 tsp salt to taste
  • 1/4 cup Cilantro to serve

Instructions
 

  • First prepare your Cilantro Lime Rice. In a small saucepan, combine your Rice, Vegan Butter, Sea Salt and Water. Bring to a simmer and then pop the lid on and lower your heat all the way down. Allow to cook for 15 minutes and then let stand, covered, for 5 minutes before removing the lid and fluffing with a fork.
  • Add Lime Zest, Lime Juice and Cilantro to the rice and mix gently to combine.
  • Whilst the rice is cooking, prepare the Turmeric Chickpea Curry.
  • In a saucepan, heat Olive Oil. Add sliced Leeks and fry for a minute till softened. Add Garlic, Ginger, Turmeric Powder, Paprika and Cayenne to the leeks. Fry for 2 minutes, or until spices are nice and toasted.
  • Once spices are toasted, add Coconut Milk, Coconut Sugar and Drained Chickpeas to the pan. Add Baby Broccoli and then stir to combine everything.
  • Cover pan with a lid and let cook for 10-12 minutes, or until Broccoli is tender.
  • Season well with Salt and Pepper, and serve immediately with the Cilantro Lime Rice. Garnish with extra Cilantro and a lime wedge.

Notes

TO STORE: Place leftovers in an airtight container and store them in the refrigerator for up to one week.
TO FREEZE: Put the leftovers in an airtight container and freeze them for up to 3 months. 
TO REHEAT: You can reheat it in the microwave or pot until warm enough to enjoy. 

Nutrition

Serving: 1servingCalories: 267kcalCarbohydrates: 33gProtein: 6gFat: 13gSaturated Fat: 9gTrans Fat: 1gSodium: 314mgPotassium: 274mgFiber: 4gSugar: 3gVitamin A: 256IUVitamin C: 4mgCalcium: 42mgIron: 3mg
Keyword chickpea curry
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