20 MINUTE Creamy Chickpea Curry | ONE-POT RECIPE

Introducing the tastiest, creamiest and most DELICIOUS chickpea curry you'll ever have in your life 🤩🤤 Not only does it take only 20 MINUTES to make; you won't be stuck doing dishes all night since this recipe uses only ONE pot! This vegan chickpea curry is super creamy, full of flavour, and has the PERFECT balance of sweet and spicy. Also perfect for meal prepping for lunch or dinner! Seriously can't wait for you all to try this!!! If you try it out, let me know what you think in the comments below!
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EQUIPMENT USED:
Oval-Shaped Serving Bowl: amzn.to/3IamCHR
Portable Hot Plate: amzn.to/3h0xRH2
Stainless Steel Pot: amzn.to/3LRWyn6
Small Glass Bowls: amzn.to/33FOrZQ
Wooden Mixing Spoons: amzn.to/3Ia8i22
ONE POT EASY CREAMY COCONUT CHICKPEA CURRY RECIPE:
INGREDIENTS:
-3 tbsp coconut oil (sub olive oil)
-1 large red onion, chopped
-3-4 cloves garlic, minced
-1 tbsp fresh ginger, minced
-1 1/2 tbsp brown sugar
-1 tsp garam masala
-1 tsp curry powder
-1 tsp red pepper chili flakes
-1 1/4 tsp sea salt (more to taste)
-1 tsp ground black pepper
-1/4 tsp ground cumin
-1/4 tsp ground turmeric
-1 796 mL can diced tomatoes, no salt added
-1 400 mL can coconut milk
-3 tbsp arrowroot starch (sub corn starch)
-1 540 mL can chickpeas, drained and rinsed
-juice of 1/2 lime
-1/4 cup chopped cilantro + more for serving (optional)
METHOD:
1. In a large pot over medium-high heat, add your coconut oil and allow to melt and spread evenly over pan. Add your chopped red onions and a pinch of salt and pepper. Sauté, mixing frequently, until onions are soft and translucent.
2. Add your minced garlic and ginger. Stir and cook until garlic and ginger are softened and slightly browned. Next add your brown sugar and spices. Cook for 30 seconds to a minute more to toast spices.
3. Add your diced tomatoes and stir well, making sure spices at the bottom of the pan are incorporated. Continue to cook, stirring occasionally, for 3-5 minutes or until tomatoes start to break down and mixture has dried up a little.
4. Mix in your coconut milk and stir to combine. Then, add your arrowroot starch (or cornstarch) and use a whisk to combine to avoid lumps.
5. Next add your chickpeas and bring to a light boil before reducing your heat to medium low.
Let simmer until reduced slightly, about 7-10 minutes. Finally, mix in your lime juice, chopped spinach and chopped cilantro, then taste and add additional salt if necessary.
Serve over rice, with naan, or any other side of choice. Garnish with fresh chopped cilantro if you wish, and enjoy!
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RECIPE CURATED BY SPICE AND SUGAR
MUSIC BY: www.bensound.com/
*ALL CONTENT (BESIDES MUSIC) IS MY OWN*