An EASY vegan model of vindaloo has evaded us for some time. Recreating the wealthy, spicy, warming flavors of this Indian curry whereas staying true to our dedication to simplicity is a problem. The hunt continues, however by our trials and tribulations, we landed on an excellent comforting, warming chickpea curry that was too good to not share!
Made in 1 pot with easy-to-find elements, this curry is fuss-free and SO flavorful. Allow us to present you the way it’s accomplished!
The vindaloo we’ve tried from Indian eating places has a wealthy, spicy, tangy, and not-too-tomatoey sauce that has us completely hooked! Recreating the precise dish turned out to be too formidable for weeknight cooking (let’s be sincere…too troublesome, and we’re getting takeout!), however what we landed on has change into a brand new weeknight favourite!
This 1-pot chickpea curry begins with sautéing onion and pink bell pepper till very tender, which creates a wealthy, savory-sweet base. Then contemporary ginger, garlic, and cumin seeds start sending it into warming territory!
Subsequent come contemporary tomatoes for a saucy, substantial base. We tried with canned however discovered the stronger tomato taste overpowered the dish. Just a little little bit of tomato paste, nonetheless, provides depth and thickness.
We stored the spices easy, warming, and accessible: pink pepper flakes, coriander, cinnamon, and clove.
The remaining necessities embrace chickpeas for heartiness, vegetable broth to make it saucy, sea salt for general taste, and a bit apple cider vinegar and coconut sugar (or one other sweetener) to imitate the candy, tangy flavors of vindaloo.
After simmering to thicken and let the flavors develop, you’ll be able to optionally stir in child spinach for a dietary enhance!
We hope you LOVE this chickpea curry! It’s:
Warming
Savory
Subtly spicy
Vibrant
Comforting
Healthful
& SO scrumptious!
It’s a easy, satisfying weeknight meal that pairs completely with our Simple Jeera Rice and feels additional particular when served with Simple Vegan Naan or Fluffy Gluten-Free Naan.
Extra Chickpea Recipes
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Servings 4 (~1 ¼ cup servings)
Forestall your display from going darkish
- 1-2 Tbsp coconut or avocado oil (if oil-free, sub water and add extra as wanted)
- 1 cup diced white or yellow onion (1/2 giant onion yields ~1 cup or 160 g)
- 1 giant pink bell pepper, diced (1 giant pepper yields ~1 ½ cups or 180 g)
- 3 cloves garlic, minced (3 cloves yield ~1 ½ Tbsp or 14 g)
- 2 tsp minced contemporary ginger
- 1 tsp entire cumin seeds (or sub half as a lot floor)
- 1 ½ cups chopped contemporary tomatoes (2-3 roma tomatoes yield 1 ½ cups or 300 g)
- 2 Tbsp tomato paste
- 1 tsp pink pepper flakes
- 1/2 tsp floor coriander
- 1/2 tsp floor cinnamon
- 1 tiny pinch floor cloves
- 2 (15-oz.) cans chickpeas, drained (or sub ~3 cups home-cooked rather than the two cans)
- 1/2 cup vegetable broth*
- 1/2 tsp sea salt
- 2 tsp apple cider vinegar
- 2 tsp coconut sugar (or maple syrup)
- 2-3 cups child spinach (optionally available)
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If serving with rice or naan, begin it earlier than making the curry. Recipes are linked within the elements part above.
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Warmth oil in a big pot or giant rimmed skillet over medium warmth. As soon as sizzling, add the onion and sauté till starting to melt, about 2-3 minutes. Add the pink bell pepper and sauté for 3-4 minutes, stirring often, till softened.
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Add the garlic, ginger, and cumin seeds (and extra oil, if wanted) and sauté for 1 minute, till aromatic.
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Add the chopped tomatoes, and prepare dinner for 5-7 minutes till they start to interrupt down. Then add the tomato paste, pink pepper flakes, coriander, cinnamon, and cloves, and prepare dinner for 1 minute, till aromatic.
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Add the drained chickpeas, vegetable broth, salt, vinegar, and coconut sugar (or maple syrup) and stir. Deliver to a simmer over medium-high warmth. As soon as simmering, cowl, cut back warmth to low, and prepare dinner for 20-25 minutes to thicken and permit the chickpeas to take in the flavors.
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Take away the lid, enhance the warmth, and proceed cooking for 5-10 minutes, till thick and saucy. Style and modify, as wanted, including extra vinegar for acidity, coconut sugar for sweetness, or salt for general taste. Optionally, stir in child spinach and prepare dinner till wilted.
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Take pleasure in with rice (or different grains) and/or naan and garnish with coconut yogurt and contemporary cilantro (all optionally available).
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Retailer leftovers in a sealed container within the fridge for as much as 3-4 days or within the freezer for as much as 1 month. Reheat within the microwave or on the stovetop, including a bit water if wanted, till heat.
*We examined changing the vegetable broth with water, however strongly most popular the model with vegetable broth.
*Very loosely tailored from Swasthi’s Hen Vindaloo.
*Diet info is a tough estimate calculated with out optionally available elements.
Serving: 1 serving Energy: 260 Carbohydrates: 41.8 g Protein: 10.4 g Fats: 7.1 g Saturated Fats: 3.2 g Polyunsaturated Fats: 1.3 g Monounsaturated Fats: 0.9 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 631 mg Potassium: 597 mg Fiber: 10.6 g Sugar: 13.7 g Vitamin A: 367 IU Vitamin C: 69 mg Calcium: 96 mg Iron: 2.4 mg
