This spicy, creamy chickpea masala curry has a smoother sauce than the traditional chunky dish, which allows the texture of the chickpeas to really stands out! This recipe won’t break the bank on top of being delicious, nutritious and affordable. The best thing about curries, in general, is that they taste amazing, if not better the next day! So it’s great to cook a big pot of this and have the leftovers for lunch the next day. Dinner and lunch sorted!
Chickpea Masala Curry [Vegan, Gluten-Free]
- 1 14.5-ounce can chickpeas
- 2 tablespoons garam masala spice blend
- 1 teaspoon crushed garlic
- 1 teaspoon grated fresh ginger
- 1 can chopped tomatoes
- 2 medium carrots, peeled and chopped into small chunks
- 1 apple, peeled, cored, and diced
- 1/2 can coconut milk
- 2 medium onions, finely diced
- 1 teaspoon salt
- 1 tablespoon coconut oil
- Brown rice, as needed
- Baby spinach, as desired
- Fresh coriander, to garnish
- On medium heat in a medium pot, sauté the onions in the coconut oil until soft and brown.
- Get your rice going at this point so it can cook while you focus on the curry.
- Add the garam masala, ginger, and garlic to the onions. Allow to cook for approximately 1-2 minutes, adding a little water if it begins to stick.
- Add the can of tomatoes, the diced apple, and the carrots. Allow to cook for 10 minutes until the carrots have softened a bit.
- Remove from the heat, pour into a blender, and blend until thick and smooth. Use a hand blender if you have one.
- Once blended to your desired consistency, pour back into the pot and add the chickpeas and coconut milk. Allow to simmer for 15-20 minutes.
- Serve with brown rice and baby spinach. Garnish with fresh coriander.
The apple counteracts the tartness of the tomatoes. Adding this slight sweetness, tends to even out the flavors and allow them to blend beautifully.