Creamy Chickpea Curry

Bethany's Vegan Kitchen

Mar 11

Tender chickpeas in a creamy hidden vegetable curry sauce. The sauce contains onion, carrot, celery, garlic, yellow pepper, tomato and spices, all blended together with soya milk for creaminess. It's a great way to sneak more vegetables into your meals without even noticing. This would be ideal served with rice and naan bread to scoop up the sauce. Pataks have recently changed their recipe for their naan breads, now they no longer contain dairy and are suitable for vegans

Yield; Four servings Cook time; 45 minutes

You'll need;

One tablespoon of oil
One small brown onion, sliced
One small carrot, peeled and sliced
One stick of celery, sliced
Three cloves of garlic, sliced
One yellow pepper, chopped
One tablespoon of tomato puree
Spice mix; one teaspoon of the following; ground cumin, ground coriander, smoked paprika, garam masala, and one tablespoon of curry powder. I used a medium curry powder, you can use mild or hot depending on preference
One 400g tin of plum tomatoes
One 540g jar of chickpeas, or two 400g tins of chickpeas, drained and thoroughly rinsed
100ml unsweetened soya milk
Salt and pepper to taste

Method;

Start by heating the oil in a saucepan over a medium heat. Once it's warmed up, add in the onion, carrot and celery. You don't have to worry too much about cutting the vegetables finely, as the sauce is going to be blended. Sprinkle over a pinch of salt and leave the vegetables to soften for ten minutes, stirring occasionally
Next stir the garlic and the yellow pepper through the vegetables, give them five minutes to soften
Now add the tomato puree and the spice mix, stir them through the vegetables and give them two or three minutes to cook off
Next add the plum tomatoes, break them up a little with a spoon and pop a lid on the saucepan and simmer for 20 minutes, stirring occasionally
Once the vegetables are cooked, blend the sauce until it's completely smooth. Stir through the milk and the drained and rinsed chickpeas, season the sauce to taste with salt and black pepper. Give the chickpeas five or ten minutes to heat through, then it's ready to serve

This would be ideal for a vegan fakeaway, served with naan bread, rice and poppadoms. If you have any leftover curry, it freezes very well. Just store it in an air tight container, then defrost and reheat it when you want it