This vegan curry recipe was a firm favourite with my customers when I ran Glow, a vegan meal prep delivery service.
This is such a child-friendly recipe: my two lap it up and you can be safe in the knowledge you are providing a healthy, nutritionally balanced meal.
Chickpeas are a great source of fiber which can really help digestion. They are also a good source of protein and nutrients including iron. For people hoping to drop a bit of weight, recipes including chickpeas can be beneficial as they are low calorie and keep you feeling fuller for longer thanks to the fibre and protein.
It's really tasty, dead easy to make and freezes well if you decide to batch cook.
I love it served with half rice, half chips and a whopping big garlic and coriander naan bread for a perfect Saturday night fake away. Or keep it super healthy without the bread and chips.......
If I've got time I bake my own naan breads using this recipe from My My Ginger Garlic Kitchen.
If you are pushed for time and baking breads is the last thing you feel like doing, there are some fantastic vegan naan breads out there, often discovered in your local corner shop, Morrison's also stock these too. The brand is Clay Oven Bakery and you get two huge naan breads for £1.49.
For perfect, fluffy white rice check out my
YIELDS
Serves 6
PREP TIME
COOK TIME
TOTAL TIME
- 800g Chopped Tomatoes
- 800g Chickpeas (two cans, drained)
- 400ml Coconut Milk
- 3 Garlic Cloves, minced
- 1 Lime, squeezed
- 2 White onions, sliced
- 1 tablespoon Coconut oil
- 1.5 tablespoons Garam Masala
- 1 tablespoon Curry Powder
- 1/2 tablespoon Ground Cumin
- Small bunch Fresh Coriander
- To taste Salt and pepper
- 800g Chopped Tomatoes
- 800g Chickpeas (two cans, drained)
- 400ml Coconut Milk
- 3 Garlic Cloves, minced
- 1 Lime, squeezed
- 2 White onions, sliced
- 1 Tablespoon Coconut oil
- 1.5 tablespoons Garam Masala
- 1 tablespoon Curry Powder
- 1/2 tablespoon Ground Cumin
- Small bunch Fresh Coriander
- To taste Salt and pepper
Directions
1. Heat the coconut oil in a saucepan.
2. Fry off the onion until golden brown.
3. Add the chopped tomatoes and garlic and cook for five minutes, stirring occasionally.
4. Add the spices and cook off for a few minutes.
5. Add the chickpeas and stir well.
6. Finely chop the coriander. Add the chopped stalks at this point.
7. Add the coconut milk and stir well, allow to simmer for five minutes.
8. Taste and season with salt and pepper.
9. Add the squeezed lime and taste again.
10. Finish with the remaining coriander.
Serve immediately or can be reheated later.
Vegan Slow Cooker Veggie & Dumplings
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Photo: Emma Blake
