Vegan chickpea curry recipe

Vegan chickpea curry recipe – a tasty legume based vegan style curry made with high protein chickpeas and sweet potatoes.

Who doesn’t love a good ole curry recipe? I know I do! More importantly who enjoys nothing more than a slow cooked vegan chickpea curry recipe. This spice infused curry is true vegan heaven especially with the additional use of sweet potatoes creating a uber filling family meal.

There’s no such thing as a “curry” per say  

Although the word curry in English means a dish that is prepared with an array of complex spices, in Southern Asian region, curry doesn’t really have a true meaning.

The vast majority Indian cooking is made up of  dishes with herbs and spices, so there isn’t a spice word to describe a “curry”.

With that being said, because the word “curry” is very popular in the British vocabulary, I too have somewhat embraced the word and use it to my leisure, though being acutely aware of its non existence to the South Asian population.

Here in you UK you will find a large quantity of “curry houses” – a word used to describe take away style Indian cuisine. I’ve visited a few and the taste/flavours always seem to blow me away, almost to the point where I made a pledge to myself to try my hand at Indian style recipes.

Plant based vegan chickpea curry recipe is the real deal!

When it comes to curries granted I love chicken dishes but second in line has to be my favourite plant based protein – chickpeas. Let me introduce this vegan chickpea curry. One that isn’t too complex and very VERY VERY tasty might I add.

Finding that herbaceous balance to make an amazing curry

When cooking with a number of herbs and spices, the key to success is to find that balance of herbs/spices that are complimentary in taste – use too much and the results can be an overpowering taste of curry and the use of too little makes the dish bland.

In short, this is why balance is essential and the key to this award winning vegan chickpea curry recipe.

How to make this vegan chickpea curry recipe

Luckily for you, my lovely readers I have completed all aspects of trial and error. All you need to do now is grab what is listed and follow the instructions.

A couple of things I want to bring to your attention;

• Add the sweet potato cubes last – I find that adding them too early results in an over saturated texture
• Add the tapioca flour/water mixture to the curry to aid thickening

The curry power I used 

The curry powder used for this recipe for taken from my lovely blogger friend Imma. Her Caribbean curry powder is highly recommendable – I use it for many of my recipes including my pigeon pea coconut curry

You will love vegan chickpea curry because……….

• Vegan chickpea curry is so filling and ready in a matter of 30 minutes.
• It’s a healthy chickpea curry that is made from scratch
• Bring some to work in a sandwich box
•  You can surprise your meat eating guests to a vegan inspired meal.
• Contains a moderate dose of complex carbohydrates and lean protein.

Additional things to add to your curry…….

• You can quite easily turn this recipe into a chickpea spinach curry by adding some spinach leave
• Kale
• Eggplant
• Brown rice
• Coconut milk in place of water

Other vegan curry recipes you may like

• Curried jackfruit
• Caribbean pumpkin curry
• Plantain and cho cho curry (chayote stir fry)

 

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