My love for this dish began in January, when I decided to learn how to cook plant-based meals. Its rich flavors reminded me of Indian-inspired meals from my home country, Uganda. East Africa has a vibrant Indian community that has fused its food traditions with the local cuisine over the years.
Chickpea curry vegan, gluten free
makes 4 servings
- 3 tablespoons olive oil
- 1 medium red onion, finely sliced
- 4 cloves of garlic, minced
- 1 tablespoon of fresh ginger, grated
- 1 ½ tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- ½ teaspoon chili flakes (optional)
- ¾ teaspoon salt, to taste
- ¼ teaspoon sugar
- 1 14oz can unsalted pureed tomatoes
- 1 medium potato, peeled and diced in small cubes
- 1 14oz can unsweetened coconut milk
- 2 15oz cans chickpeas or garbanzo beans, drained
- ½ cup fresh cilantro, chopped
- 1 ½ cups of basmati rice, rinsed
Place a large saucepan over medium heat and add the oil. When the pan is hot, add the onion. Once golden add garlic and ginger, cook for 10 minutes stirring often.
Add all the spices, salt and sugar. Cook while stirring for another 3-4 minutes to let the spices roast and release their aromatics. Pour in tomato puree and cook for 1 more minute before adding the diced potato. Stir well until coated.
Deglaze the pan with the coconut milk and stir. Allow it to come to a simmer.
Cook for 10 minutes or until potato cubes are tender. Add drained chickpeas to the stew and mix. Simmer for 5 more minutes. Garnish with cilantro.
Meanwhile, cook rice according to package instructions.
Serve the chickpea curry with the rice.
Cook’s note: Each time I make this, I try to have it with a different side. Next time switch out the rice for naan. Try adding steamed broccoli or spinach along with the curry. Or serve with a side of fried plantains if you want a delicious blend of sweet and savory.
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