Chickpea and Veggie Curry ★★★★4 reviews

Curries are one of our favourite meals of all times. They are quick and easy, and possibly taste even better the next day.

Serves 1 | Prep time: 10 mins | Cooking time: 30 mins

INGREDIENTS

  • 1/4 onion (diced)
  • 1 small carrot
  • 1 cup cauliflower
  • 1/4 cup mushrooms
  • 1 tsp curry paste (e.g. Madras paste)
  • 1 tsp garam masala
  • 1/2 cup tinned tomatoes
  • 1/2 tsp Massel salt-reduced stock powder
  • 1/2 cup frozen peas
  • 1 cup cooked/canned chickpeas
  • Handful of chopped fresh coriander (optional)
  • 1/2-1 cup of water, as required
  • 1 cup cooked brown rice (1/3 cup uncooked brown rice)

METHOD

  1. Start by cooking the brown rice. Rinse the rice first.
    • If you have a rice cooker the general ratio recommended for brown rice is 2 1/4 cups water to 1 cup brown rice.
    • To cook on a stovetop either use the absorption method or boil gently.
      • Absorption: Use the same ratio as above of water to brown rice. Place the water and rice in a saucepan. Bring the water to a boil, reduce to a low heat, cover the pot, and simmer for about 20 minutes or until the rice has absorbed the water. Then let it sit for 5-7 minutes before removing the lid. Fluff the rice with a rice paddle.
      • Gentle Boil: Use a ratio of 1 cup of brown rice to 8 cups of water. Place the water and rice in a saucepan. Bring to a boil, reduce heat and boil gently without the lid for about 20-25 minutes. Remove from heat and drain the water.
  2. While the rice is cooking, chop the vegetables (carrot, cauliflower, mushrooms) into large chunks.
  3. In a large saucepan fry the diced onion until soft. Add the carrots, cauliflower and mushrooms and continue to cook for about 2 minutes.
  4. Add the curry paste and garam masala and continue to cook while stirring for a further minute. Add the canned tomatoes, water and stock powder and bring to a boil.
  5. Lower heat and cook on a low simmer, stirring occasionally, for approximately 20 minutes.
  6. Stir through the frozen peas and chickpeas. Leave for a further 5 minutes. Remove from heat then stir through the fresh coriander, leaving a little for a garnish.
  7. Serve with brown rice.

Have you made this recipe?

Share a photo and tag us - @veganeasy — we can't wait to see it!

DinnerIndianGluten FreeLow Fat

Leave a Rating or Comment

  • no rating
  • Izzy ★★★★★
    25 April 2021
  • Carmen 0 stars
    16 November 2020

    Hi there

    I’ll be preparing this for dinner tomorrow. Do we fry the onions with a little oil or with a bit of water?

    • Vegan Easy
      19 November 2020

      Apologies Carmen, just seeing our question now. If you’re not following an oil-free diet then you can certainly use a little bit of oil to fry the onions.

  • VonVeederVeld ★★★★★
    22 February 2019

    This is the curry recipe I have been looking for….works well with a variety of veggies and beans

  • Lauren ★★★★★
    3 January 2018

    Delicious, lovely textures and so simple and quick to make. Thank you!