Indian chickpea curry vegan with rice: tastier than in the restaurant

Indian chickpea curry vegan with rice: quick and easy recipe

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This Indian chickpea curry with rice is vegan, healthy, filling and so delicious. With its spices, the dish warms you from the inside on cold days and spreads an irresistible aroma. The vegan chickpea curry with rice is an ideal main dish for lunch or dinner that you can make easily, quickly and with few ingredients. A detailed vegan Indian chickpea curry recipe with rice with exact quantities and step-by-step instructions can be found here below.

Vegan chickpea curry with rice: India in your home

With this dish, you can bring India right into your home. You don’t even have to go to an Indian restaurant. Moreover, you don’t need to have great cooking skills to make the Indian curry with chickpeas. Because it is easy and quick to make. Add rice or another side dish and you have a full meal for lunch or dinner that tastes just like in India or in an Indian restaurant, or even better.

Indian chickpea curry

Healthy, vegan and so delicious

Chickpeas contain many nutrients and make this vegan curry very filling. Vegetables provide the dish with many vitamins. Thanks to various spices and ginger, it is also spicy, hot and aromatic. Coconut milk and lime also contribute to an irresistible flavor. Thus, the Indian chickpea curry not only tastes delicious, but is healthy and makes you really full.

Seasoning Indian curry with chickpeas

For the curry you can use spices according to your taste, not only the ones I used in the recipe. For example, the typical Indian garam masala spice is suitable. Cayenne pepper makes the vegan chickpea curry taste spicy. Depending on how spicy you like it, you can add more or less.

Indian chickpea curry with rice

Serve vegan chickpea curry: not only with rice

In this recipe, the Indian chickpea curry is served with basmati rice. But you can serve other side dishes instead. For example, the vegan chickpea curry is delicious with

Serve the curry with chickpeas warm as a main dish for lunch or dinner. Fresh herbs, especially parsley, must not be missing. You can also make the vegan chickpea curry the day before and warm it up the next day before serving. The dish then tastes just as delicious.

This curry is

  • vegan,
  • spicy,
  • aromatic,
  • healthy,
  • with many vitamins and nutrients,
  • satiating,
  • gluten-free,
  • meat-free,
  • so delicious,
  • easy and quick to make,
  • like from an Indian restaurant,
  • still delicious the next day,
  • suitable for freezing.

Indian dish

How to make Indian chickpea curry vegan with rice: the recipe

The exact quantities and step-by-step instructions, according to which you can make the Indian chickpea curry vegan with rice yourself, you will find below in the box recipe.

For the vegan curry with chickpeas you need

  • chickpeas from a can or from a jar,
  • carrots,
  • bell bell pepper,
  • coconut milk,
  • onion,
  • garlic,
  • ginger,
  • coconut oil for frying,
  • a little lime juice,
  • some agave syrup,
  • curry powder, other assorted spices (I had paprika powder, coriander powder, nutmeg and cayenne pepper.) and salt.

To serve, you’ll also need basmati rice, which you should cook ahead of time according to package directions.

How to make Indian chickpea curry vegan: this is how it works

  1. Cut carrots, bell bell pepper and onion into small cubes. Chop ginger and garlic into small pieces.
  2. First sauté onion, garlic and ginger briefly in coconut oil. Add spices and continue to fry very briefly. Then add carrots and bell bell pepper and fry briefly as well.
  3. Add coconut milk, agave syrup and chickpeas and simmer for about 10 minutes, adding salt to the curry and seasoning as desired.
  4. Add freshly squeezed lime juice before serving. Done!

Chickpea curry recipe

How to make Indian chickpea curry: tips and tricks

  • Use spices in the recipe according to your taste. Among other things, you can take the garam masala spice for the Indian chickpea curry.
  • When buying spices, look for organic quality and buy only pure spice blends without additives or flavorings.
  • If your chickpea curry has too little liquid when cooking, you can add some water or vegetable broth to achieve the right consistency.
  • Agave syrup adds some sweetness to the dish. However, you can omit it depending on your taste.
  • The cooking time of rice is not included in the preparation time of the dish.
  • Instead of rice, you can serve the vegan chickpea curry with other side dishes.
  • The next day, the curry with chickpeas tastes just as delicious as it did after making. Just warm it up before serving.
  • You can also freeze the Indian curry.

Indian curry

Did you make Indian chickpea curry with rice using this recipe? I look forward to your result, your star rating and your comment on the recipe below, how you succeeded and tasted the vegan main dish.

Indian chickpea curry vegan with rice

Indian chickpea curry vegan with rice

This Indian chickpea curry with rice is vegan, healthy, filling and so delicious. With its spices, the dish warms you from the inside on cold days and spreads an irresistible aroma. It is an ideal main dish for lunch or dinner that you can make easily, quickly and with few ingredients.
Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

  • 480 g pickled chickpeas (drained weight)
  • 2 carrots
  • 1 yellow bell bell pepper
  • 1 red bell bell pepper
  • 400 ml coconut milk
  • 1 onion
  • 3 cloves of garlic
  • approx. 5 g ginger (small piece, peeled)
  • 2 tbsp coconut oil (for frying)
  • freshly squeezed juice of 1/2 lime
  • 1 tsp agave syrup
  • 1 tbsp curry powder
  • 1/2 tsp paprika powder
  • 1/2 tsp coriander powder
  • nutmeg
  • cayenne pepper
  • salt

for serving

  • 300 g basmati rice

Instructions
 

  • Cook basmati rice according to package instructions.
  • Cut carrots, bell bell pepper and onion into small cubes. Mince ginger and garlic.
  • Melt coconut oil in a pan, add onion, garlic and ginger to the pan and stir fry for about 2 minutes.
  • Add curry powder, paprika powder, coriander powder and nutmeg and cayenne pepper to taste and continue to stir fry for about 1 minute.
  • Add carrots and bell bell pepper and stir-fry for another 3 minutes or so.
  • Add coconut milk, agave syrup and chickpeas and stir. Bring to a boil and simmer over low heat for about 10 minutes until the vegetables soften, seasoning the curry to taste with salt and any additional spices.
  • Add freshly squeezed lime juice to the chickpea curry before serving.

Notes

  • Other spices can be used in the recipe according to taste.
  • Agave syrup adds some sweetness to the dish, but is not a must in the recipe.
  • The cooking time of rice is not included in the preparation time of the dish.
  • Instead of rice, other side dishes go well with the Indian chickpea curry.
  • Note the detailed tips and tricks for making Indian chickpea curry with rice at the top of the post.

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