This vegan curry recipe is loaded with veggies and chickpeas! Super easy to make and INCREDIBLY delicious as leftovers once the flavours have had a chance to settle in! Satisfying and nutritious.
Vegan Curry with Chickpeas and Sweet Basil
This vegan curry recipe came into being because I lost a bet.
I won’t get into the details, but my hubs bet me a new dinner creation that ‘X’ thing would happen. I didn’t think it would. But it did. I was wrong.
So with some inspiration at the grocery store and a pitiful plea from the ingredients I already had in the fridge (“eat me! I’m wilting!”), I came up with what I think is fast becoming one of our favourite curries!
I made a pretty big batch of this stuff on a Sunday in anticipation of weekday lunches. I particularly love Indian leftovers because:
1) it’s super easy to double or even triple most Indian recipes;
2) they tend to freeze really well; and
3) the leftovers are almost better than the first day because the flavours really get a chance to mingle and flirt and get each other’s numbers.
We enjoyed this one the day I made it, but honestly it hit Peak Deliciousness on day 3. SO EFFING GOOD. I could barely keep my coworkers from stealing my lunch, it smelled so awesome and tasted even better. I highly recommend making it in advance of when you want to eat it. And hey, you can take the delicious opportunity to exercise some delayed gratification. #adulting
This vegan curry recipe is loaded with veggies that blend really well together, and chickpeas for some oomph and protein. Jalapenos provide a subtle spicy kick and along with a few standard curry spices, a bunch of sweet basil balances out the flavour for a seriously creamy curry dream!
I’m on a bit of an anti-inflamatory kick right now so I pack every vegan curry recipe with turmeric and ginger, not just for flavour but also for the nutritional benefits they provide.
Like many Indian dishes, this curry is easy to make. Don’t be intimidated by the long list of ingredients. it’s SUPER easy, I promise! Just do some chopping and measuring, chuck it all in a pot and let the stove do the work. You just have to babysit it with a little stir every once in a while.
It’s really best if you can let it simmer for about an hour, and because it’s such a large recipe I do recommend making it on a Sunday when you have some time and can enjoy leftovers during the week!
This curry pairs beautifully with basmati rice. Cook 1/4 cup (dry volume) of rice for each person, which yields a 1/2 cup cooked serving. I like to double the rice amount so I have that for leftovers, too.
What you’ll need:
3 tbsp coconut oil (refined or unrefined), or canola oil (.20)
1 large white cooking onion, chopped (about 1 cup chopped volume) (.20)
5 medium cloves garlic, minced (.50)
2 small tomatoes, chopped, seeds in (romas are a great size for this) (.35)
1 large green chili or jalapeno pepper, minced, seeds in (.05)
1.5 tsp ginger, minced (.27)
1/2 cup fresh basil, chopped (1/2 cup chopped volume) (free from my garden)
1 cup frozen sweet green peas, thawed in hot water and strained (.85)
3 cups cauliflower, cut into bite-sized florets (2 cups cut volume) ($3)
1/2 cup spinach, chopped (1/2 cup chopped volume) ($1.20)
2 cans coconut milk (or 2.5 – 3 cans if you like your curries really liquidly) ($3.50)
1 19oz can chickpeas, drained and thoroughly rinsed ($1.19)
2 tbsp curry powder (.10)
2 tbsp turmeric (yay for anti-inflamatories!) (.15)
2.5 tsp ground coriander (.30)
1/4 tsp cardamom (.15)
1.5 tsp ground ginger powder (.18)
1/2 tsp ground celery (.05)
2.5 tsp salt, or more, to taste (.07)
1 tsp garlic powder/granulated garlic (.20)
2 tsp brown sugar (.05)
Juice of 1 lime (.45)
What you do:
Chop it all and chuck it in a pot. Done!
Just kidding. Kinda. It’s pretty easy though:
1) Wash and chop all your veggies, and thaw the peas in a bowl of hot water. Strain.
2) In a large pot, heat the coconut oil on medium heat, and sautee the onions and garlic until soft but not yet starting to brown.
3) Add ALL the other ingredients. Stir well, then increase heat to medium-high, cover with a lid and bring to a low boil.
4) Reduce heat to low and add all the remaining ingredients. Stir thoroughly.
5) Simmer with lid on low heat for as long as you can (1 hr or more is great), stirring occasionally. While it’s simmering, cook 1/4 cup of basmati rice per person. Serve immediately with rice or allow to cool and refrigerate/freeze for weekday lunches.
Makes 6 portions if served with basmati rice (or 4 large portions on its own)
Total cost: $13.01
Cost per serving: $2.17 (6) or $3.25 (4)
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