Today’s recipe is from H. Spikings. It’s a Vegan Chickpea Curry and it sounds delicious. Take a look!
VEGAN CHICKPEA CURRY
- 1 teaspoon olive oil
- 1 diced regular onion
- 1 tablespoon salt
- 2 large diced potatoes
- 1 tablespoon curry powder (although feel free to put in more for taste!)
- 1 tablespoon brown sugar
- 1 tablespoon grated ginger
- 3 cloves chopped garlic
- Dash of teaspoon cayenne pepper
- 2 cups vegetable broth
- 2 cans chickpeas, drained and rinsed
- 1 medium head cauliflower, cut into bite-sized florets
- 1 can diced tomatoes
- Dash of ground black pepper
- 2 handfuls of fresh spinach (or 3 clumps of frozen spinach)
While there are a lot of ingredients here, some of the smaller bits aren’t completely necessary to make this a tasty dish, but most things are able to be used/re-used in so many other recipes anyways!
Heat the olive oil in a large frying pan over medium heat until shimmering. Add the chopped onion, season with a teaspoon of salt, and sauté until translucent for about 5 minutes. Add the potatoes another teaspoon of salt, and sauté until just translucent around the edges.
Stir in the curry powder, brown sugar, ginger, garlic, and cayenne (if using) and cook until fragrant, so about 30 seconds. Pour in 1/4 cup of the vegetable broth and scrape up any browned bits from the bottom of the pan (this is the good, caramel-ly stuff!). Transfer this onion-potato mixture into a casserole bowl, or a slow cooker. If you have a smaller slow cooker, then half the recipe.
Add the remaining 1 3/4 cups broth, chickpeas, cauliflower, tomatoes with their juices, ground pepper, and the remaining teaspoon of salt, then stir it up! The liquid should come about halfway up the sides of the bowl – if it doesn’t, just add more broth until it does. Cover and cook for on the HIGH setting for 3 hours. If you’re in a rush, you can get away with 2-2 ½ hours, but as a rule, the longer its in there for, the better.
About 5 minutes before serving, stir in the spinach. Cover and let sit for a few more minutes to allow the spinach to wilt. If you’re using frozen spinach, allow a little more time.Taste and season with salt and other seasonings as needed. Serve on its own, or over couscous or pasta! I usually have it by itself because it’s such a filling meal, and if you’re living on your own, there’s enough portions there to keep you going for another 4-5 days at least! Freeze up a few portions for the coldest winter months and you’ll thank yourself later. <3
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