Name: Vegan Chickpea Curry without Coconut Milk
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Chickpeas - 2 (15 ounce) cans; Baking soda - 1 tablespoon; Vegetable oil - 1 tablespoon; Onion, finely chopped - 1; Ginger-garlic paste - 1 teaspoon; Cayenne pepper - ½ teaspoon; Salt - ½ teaspoon; Ground turmeric - ½ teaspoon; Garam masala - ½ teaspoon; Diced tomatoes - 1 (14.5 ounce) can; Frozen chopped spinach, thawed and drained - 2 (10 ounce) packages

Vegan Chickpea Curry without Coconut Milk

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Chickpea Curry without Coconut Milk

1. Chickpeas - 2 (15 ounce) cans

2. Baking soda - 1 tablespoon

3. Vegetable oil - 1 tablespoon

4. Onion, finely chopped - 1

5. Ginger-garlic paste - 1 teaspoon

6. Cayenne pepper - ½ teaspoon

7. Salt - ½ teaspoon

8. Ground turmeric - ½ teaspoon

9. Garam masala - ½ teaspoon

10. Diced tomatoes - 1 (14.5 ounce) can

11. Frozen chopped spinach, thawed and drained - 2 (10 ounce) packages

How to cook deliciously - Vegan Chickpea Curry without Coconut Milk

1. Stage

Drain and rinse chickpeas under cold running water. Place in a bowl, cover with cold water, and stir in baking soda. Soak for 10 minutes. Drain and rinse thoroughly.

2. Stage

Heat oil in a pot and cook onion until soft and translucent, about 5 minutes. Stir in garlic-ginger paste, cayenne, salt, turmeric, and garam masala. Cook and stir until spices are well absorbed by the onion, about 2 minutes.

3. Stage

Add tomatoes and frozen spinach; stir to combine. Add chickpeas and stir gently. Simmer until flavors are well combined, about 20 minutes. Add a little water if sauce is too thick.