Now that the weather has gotten a little chillier, I tend to go for spicy foods to offer myself a little extra heat! This vegan chickpea tandoori curry recipe really hits the spot on a cold Autumn day so I recommend trying it out- it’s really simple and easy to make, and cheap too so you won’t be breaking the bank for this!
This vegan chickpea tandoori recipe makes around 4-5 portions but even if I’m just cooking for myself I tend to make the same amount as I tend to freeze separate portions in tupperwares to defrost at a later date- it’s so convenient when you can’t be bothered to cook after a long day at work, you’ll thank yourself later!
You can substitute the vegetables with whatever you have in the fridge, I reckon aubergine would go lovely in this! You could also use lentils or white kidney beans instead of chickpeas to mix it up a bit.
For this chickpea tandoori curry recipe, I used Cofresh forzen garlic and ginger cubes as they’re so convenient to have, but you can use fresh garlic/ginger instead.
For more curry recipes check out these links:
Tandoori Chickpea and Broccoli Curry Recipe
A quick and tasty curry- perfect vegan dinner option for those chilly Autumnal night
Ingredients
For the curry
- 1-2 tbsp olive oil
- 1 red onion, chopped
- 1 tin chickpeas
- 1 cube Frozen Cofresh garlic and ginger cube
- 1 tin chopped tomatoes
- 1/2 tin coconut milk
- 2 large handfuls spinach
- 1 tbsp tandoori powder
- 1 tsp garam masala
- 1 tsp ground cumin
- 1/2 lemon's juice, squeezed
- 1/2 tsp ground turmeric
- 1/2 cup hot water
- 1 potato, sliced into eights
- 1/2 tsp brown sugar or agave syrup
- salt and pepper to taste
For the rice (serves 4-5)
- 1 cup rice, rinsed
- 2 cups water
- 1.4 tsp salt
- 1/4 broccoli, cooked and chopped
- 1 reduced sodium veggie stock cube (optional)
- 1 tbsp tomato purée
Instructions
For the curry
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Heat a large pot on medium heat. Add 1 tbsp of olive oil.
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Once the oil has heated (it will become more runny), add all the spices/curry powder/garam masala. Lower the heat and add a splash of water if necessary.
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Add the chopped red onion, potato and Cofresh garlic and ginger cube if you have it, or a crushed garlic clove/grated fresh ginger.
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Add the chopped tomatoes, chickpea and tomato purée and the 1/2 cup of boiling water.
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Turn up the heat to high until the mixture boils. Add the sugar/syrup and salt and pepper to taste.
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Cover and leave to simmer for 20 mins
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Take off the lid and add the half tin of coconut milk and spinach. Leave to simmer uncovered for a further 5-10 mins until you get a thick and creamy consistency of the curry.
For the rice
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Boil water in a kettle then pour 4 cups of hot water into a medium pan on high heat.
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Once the water is bubbling, add the rice you rinsed earlier along with the seasoning and optional stock cube
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Reduced the heat to a simmer and place the lid on top. Simmer for 12-15 mins until soft and all the water has been absorbed- If the rice has cooked but there is water still in the pan, you could pour the rice into a sieve.
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Stir through the cooked and chopped broccoli to the cooked rice
Wow what a great and simple recipe. I’m defiantly adding aubergine, thanks for the suggestion!
This was a wonderful recipe! I added mushrooms because I had some around and used a sweet potato for my potato. Absolutely scrumptious flavors. Thank you!
Author
I’m glad you enjoyed it! I might try it with mushrooms too!