Chickpea Curry is very simple and fast to do. This recipe will teach you how to make Chickpea Curry without Coconut Milk in 15 minutes! Ingredients & Utensils ↓

Curries are very easy to do - and most of the richness comes from coconut milk. However, this recipe is not only vegan but also shows you how to make curries that have an intense, deep flavour without coconut milk.

Chickpeas are the centre of this dish. They are a good source of protein with great nutritional values for those of us with a plant-based diet. They are creamy and have an earthy, nutty flavour that are deliciously addictive.

Dried chickpeas were used in this Chickpea Curry recipe as they are readily available, cheap and are long-lasting. The chickpeas have to be pre-soaked overnight to allow them to soak the water and to soften while expanding in volume and size. They are later cooked in boiling water for an hour over medium heat.

This is to shorten the cooking time, as well as make it easier to regulate the amount of liquid in the Chickpea Curry. These pre-cooked chickpeas can be done a day ahead - just need to store them in the fridge.

The herbs and spices in the Chickpea Curry are first fried to activate the aromatics. They will infuse the oil and the curry powder paste with aromatics, enhancing the existing flavours of the curry powder batter. Some tamarind water is added to add a nice tang to the overall flavours of the Chickpea Curry.

The next ingredient added is cauliflower - it provides a nice balance of soft and smooth texture against the fluffy, creamy chickpeas. The taste is a nice balance of sweetness from cauliflower, earthy, nuttiness from the chickpeas and savoury, slightly tangy, spiciness flavour of the Chickpea Curry gravy.

Chickpea Curry is best served with fluffy white rice - and keeps well a day or two in the fridge. In fact, give the curry a rest over night, and the aromatic flavours from the herbs will be better infused in the curry. It's simply amazing. Enjoy!

Vegan Chickpea Curry - No Coconut Milk
Ingredients:
4 cups Chickpeas, soaked & pre-cooked: [ Ссылка ]
1.5 cups Cauliflower: [ Ссылка ]
3 tbsp Curry Powder: [ Ссылка ]
1 Tomato, diced: [ Ссылка ]
2 small Red Onion, sliced: [ Ссылка ]
1 knob Ginger, sliced: [ Ссылка ]
1 Green Chilli: [ Ссылка ]
2 tbsp Tamarind Water: [ Ссылка ]
3 cloves Garlic, sliced: [ Ссылка ]
Curry leaves: [ Ссылка ]
4 pieces Cloves
2 Cardamom Pods
1 Star Anise
Cinnamon Stick
1 tsp Salt
1 tsp Sugar
400ml Water
2 tbsp Cooking Oil: [ Ссылка ]

Utensils:
Glass Mixing Bowl: [ Ссылка ]
Mini Glass Bowl: [ Ссылка ]
Wok: [ Ссылка ]
Wooden Ladle: [ Ссылка ]

Serve with:
White Rice: [ Ссылка ]

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