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Vegan Chickpea Curry

Vegan Chickpea Curry

Cat Elliott
Cat Elliott
Cat Elliott
  • Recipe by: Cat Elliott
  • Cat - World Wanderer. Yoga Teacher. Healthy Foodie. Nutrition Coach. Weight Loss Transformation Expert. Lover of Love. And on a mission to promote Kindness, Compassion, Love, Gratitude, & Happiness.
Serves 6
Prep time: 15min
Cooking time: 50min

This is a heart warming bowl of homemade curry that I made when I had to improvise with whatever was on hand as I had no curry powder, and it came out like a sweet and perfect curry with all the right flavour tones. This really could not be simpler or healthier and require less effort (other than chopping and chucking it in).

Also, if you’d rather use curry powder, swap out most of the herbs and spices (apart from any you love extra of) and use 3-5 Tbsp of curry powder.

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  • 1.

    In large frypan (or wok or big saucepan) heat the sesame oil and add the garlic and onion over a medium-high heat for 3 minutes until soft (you can add a little water here if it gets stuck).

  • 2.

    Then add the cumin seeds and coriander seeds and fry off for 3 minutes to help the flavours release.

  • 3.

    Add the coconut milk, can of tomatoes (refill with water and add also), cayenne pepper, mixed herbs, turmeric, apple cider vinegar, coconut jam, cinnamon, and sea salt and stir to combine. Allow the flavours to combine over the heat for a couple minutes (tasting along the way to see if you want anything else) before adding all the remaining ingredients.

  • 4.

    Turn the heat down to low, pop a lid on and allow the curry to cook for around 40 minutes, till the veggies are soft. Turn the heat off, keep the lid on and allow the curry to sit for another 30 minutes to absorb all the flavours.

  • 5.

    Serve on top of spinach, quinoa, brown rice, cauliflower rice, or anything you would like!

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