Quick, easy, and absolutely delicious. This curry is flavorful, hearty and comes together fast. It is by no means authentic, but it is strictly plant based. When my partner went up for seconds, I knew I had a winner on my hands!
When I usually make curry, I like to use coconut cream instead of coconut milk, because it creates a thicker sauce. For this curry, I wanted to challenge myself to use lite coconut milk, but still create a robust, thick sauce. The secret was blending some of the chickpeas with the sauce, and incorporating it back into the finished product. So simple! Also, while I use fresh turmeric in this recipe, feel free to substitute 1 tsp dried turmeric powder. For a variation, add your favorite greens in with the chickpeas.
2 Tbsp vegan butter
1 medium onion, chopped
3 garlic cloves, coarsely chopped
1 inch fresh ginger, peeled and chopped (or ½-1 tsp ground ginger)
1 inch fresh turmeric, peeled and chopped (or 1 tsp dried turmeric powder)
½-1 jalapeño, chopped (remove seeds or omit, if you are very sensitive to heat)
2-2 ½ tsp garam masala
14.5 ounce can of diced tomatoes
13.5 ounce can of lite coconut milk
15 ounce cans of chickpeas, drained and rinsed
Cilantro, to top
Brown rice, to serve
1. In a large, heavy pot or dutch oven, add non-dairy butter, onion, garlic, ginger, turmeric, jalapeño, garam masala and a pinch of salt. Sauté over medium heat for ~7 minutes–stirring around constantly.
2. Add onion mixture to a blender with tomatoes and lite coconut milk. Blend until smooth. Pour back into the large, heavy pot and add chickpeas. Simmer uncovered for ~15 minutes over low heat.
3. Use a slotted spoon to spoon out about 1 cup of chickpeas from the pot, and add to the blender. Add a bit of the curry sauce. Blend until the chickpeas form a very smooth paste. Add back into the pot, and stir until well combined.
4. Taste and adjust seasonings, if needed (more salt?). Serve over a bed of brown rice and top with fresh cilantro.