If you are vegan, the Indian cuisine is the best to experiment with when it comes to vegan food. From curries to stir fries, Indian staple meals have already mastered the art of meat free cooking, so if there ever is a time you feel like you are running out of ideas, just search up an Indian vegan dish and you will be shocked to see the results. Today we are showing you a classic vegan curry that uses chickpeas as your source of protein. This creamy chickpea curry recipe is mild and perfect for those that love the taste of spices but hate the spice that comes with a curry. The coconut milk mellows out the spicy flavour and gives it a thick and creamy texture.
INGREDIENTS
3 tablespoons oil
1 stick of cinnamon
2 pieces of cardamom
2 cloves
Handful of curry leaves
1 large onion diced
2 medium tomatoes diced
1/2 teaspoon turmeric powder
2 heaped teaspoons of the Aria Kitchen All Purpose Masala
1 can of chickpeas
3/4 can of coconut milk
Handful of dried fenugreek leaves
Salt to taste
Fresh coriander leaves for garnish
INSTRUCTIONS 1) Heat up some oil on medium heat in a pan and tamper your cinnamon, cardamom and cloves.
2) When the spices brown, add in your diced onions and cook until translucent.
3) Add in your diced tomatoes and season with salt and turmeric powder.
4) Once the tomatoes resemble a paste, season with the Aria Kitchen All Purpose Masala and lower the heat slightly for the masala to cook and release its aroma.
5) Throw in your canned chickpeas and allow the masala paste to coat the chickpeas.
6) Pour in your can of coconut milk and mix away until the masala and chickpeas are well blended into the coconut milk.
7) Increase the heat to allow the curry to simmer for a few minutes.
8) Finish off with dried fenugreek leaves and coriander leaves to garnish.
9) Enjoy with a roti of your choice or rice and serve hot.