vegan chickpea currywith zucchini & kale
Ingredients for vegan chickpea curry with zucchini and kale
white onion, diced
2 tbsp oil
3 tbsps minced garlic cloves
grated garlic ginger paste
1 tbsp curry powder
1 tsp garam masala
1/2 tsp turmeric powder
1/2 cup crushed tomatoes
14oz full-fat coconut milk or any other non-dairy milk you’d like
1/2 cup vegetable broth
2 15oz cans of chickpeas, drained
1 zucchini, diced into triangles
1–2 handfuls of fresh kale
1 tsp salt (salt to taste)
Steps
1. Add the oil and diced onion to a pan over medium heat.
2.,Cook the onions until they are translucent, then add the garlic & ginger. Stir to combine and cook for 1 minute.
3. Add your spices and salt to the pan. Stir to combine and cook for 1 minute.
4. Add the crushed tomato sauce and broth. Stir to combine. Bring the sauce to a boil then add your zucchini and chickpeas. Bring the sauce to a boil again, then cover and decrease the heat to low. Let the sauce simmer for 20 minutes. Don’t forget to stir once or twice to prevent sticking.
5. Gently add the coconut milk to the pan. Stir to combine and let the sauce simmer for 5 more minutes. Taste the sauce at this point, and adjust the salt level if needed.
6. Turn the heat off and add your kale. Serve over rice.
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Vegan chickpea curry is not only delicious, but it's also incredibly versatile and packed with nutrients. Chickpeas are an excellent source of plant-based protein and fiber, making them a staple in vegan diets. The addition of zucchini and kale not only enriches this curry with vitamins and minerals, but it also adds a delightful texture and flavor. To enhance the recipe further, consider incorporating other vegetables like bell peppers or carrots according to your taste preferences. Cooking this curry is straightforward, emphasizing the importance of layering flavors. Begin by sautéing onions, which provide a sweet base, followed by garlic and ginger that add aromatic depth. The spices used, including curry powder and garam masala, create a warm and earthy flavor profile. Turmeric powder, known for its anti-inflammatory properties, also contributes a vibrant color to the dish. Using coconut milk gives the curry a creamy texture and rich taste; however, for those seeking a lighter option, other non-dairy milks can be utilized as well. The blend of crushed tomatoes and vegetable broth creates a hearty sauce that complements the chickpeas and veggies beautifully. Once combined, letting the mixture simmer allows the flavors to meld beautifully, creating a comforting dish perfect for chilly evenings. Serve this curry over rice or quinoa for a complete meal that is both satisfying and nourishing. Don't forget to garnish with fresh herbs for an extra fresh touch, and enjoy your homemade vegan chickpea curry with zucchini and kale!
Yummy 😋🔥