5 minute vegan chickpea curry recipe
via The Happy Pear
“Here’s another killer recipe from our 5 Minute Dinner series! This zingy curry is super satisfying and full of veggie goodness. Enjoy dudes! (Recipe and instructable video below.)”
Editor’s note – I tried this meal and it’s just as delicious as it appears at the end of the video. I used more spices and fire roasted tomatoes as substitutes. It took me longer than 5 minutes but only due to disorganization. You can see from the video how this recipe can really be made in five minutes. I recommend some 5-minute couscous from Aldi– and your meal will be quick and complete!
Recipe below the video!
½ red onion
2 tablespoons olive oil
1 clove of garlic
½ thumb-sized piece of ginger
½ a red chili (if you like it spice like Dave, leave the seeds in!)
1 tbsp curry powder
1 tsp cumin powder
1 tsp ground coriander [cilantro]
1 tsp ground paprika
1 400g tin chopped tomatoes [1 14 oz can diced tomatoes]
1 400g tin coconut milk [1 14 oz can]
1 400g tin of chickpeas (drained and rinsed) [1 14 oz can]
1 tsp salt
½ tsp ground black pepper
small bunch of coriander [cilantro]
zest of ½ lime
juice of ½ lime
-Heat the oil on a medium heat.
-Thinly slice the onion and garlic and add to the pan.
-Grate the ginger into the pan. No need to remove the skin!
-Thinly slice the chilli and add to the pan.
-Add the spices and cook for 30 seconds.
-Add the chopped tomatoes, coconut milk and chickpeas.
-Add the salt and pepper.
-Chop the coriander [cilantro] and add to the pan along with the lime zest.
-Add the lime juice, season to taste and serve with avocado and the grain of your choice. Lovely!
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