What is the purpose of sauteing the leeks, onion, and garlic first?

Sauteing these aromatics until translucent builds a flavorful base for the curry, enhancing the overall depth of taste before other ingredients are added.

What kind of coconut milk should I use for this curry recipe?

The recipe calls for one can of coconut milk, typically full-fat, to create a rich and creamy sauce for the chickpeas and vegetables.

What are the recommended serving suggestions for this particular curry?

This curry is delicious served with basmati rice, boiled potatoes, or roasted cauliflower, as suggested in the recipe for a complete meal.

Why is olive oil added at two different stages in this curry recipe?

Three tablespoons of olive oil are used for sauteing the aromatics, and the remaining three tablespoons are added at the end to finish the dish with extra richness and flavor.

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Curry with Chickpeas and Vegetables
[Vegan]

LD By: Lenia & Dimitra

Author Bio

Welcome to our online kitchen! Hi! We are two sisters from Greece, Lenia, and Dimitra,... Read More

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A vibrant bowl of vegan curry with chickpeas and mixed vegetables, simmered in a creamy coconut milk sauce, garnished and served alongside fluffy basmati rice.

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Curry with Chickpeas and Vegetables [Vegan]

Dairy Free

Vegan

Curry with chickpeas and vegetables! A very easy, delicious, filling and very nutritious dish that combines legumes with vegetables. Perfect with basmati rice, boiled potatoes or roasted cauliflower.

Ingredients You Need for Curry with Chickpeas and Vegetables [Vegan]

17.6 oz (500g) boiled chickpeas
17.6 oz (500g) frozen mixed vegetables
1 cup (250g) leek in very thin slices
3.5 oz (100g) chopped onion
4 cloves garlic
1 can coconut milk
1 tablespoon tomato paste
3 teaspoons curry
3 and 3 tablespoons olive oil
salt and pepper

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How to Prepare Curry with Chickpeas and Vegetables [Vegan]

Boil the vegetables in salted water and strain them. Heat 3 tablespoons oil in a non-stick pan and sauté the onion, leeks and garlic until translucent.
Add the vegetables and chickpeas. Then I add the coconut milk, the paste and the curry and simmer on a low heat for about 15 minutes.
Next, season with salt and pepper and add the rest of the oil.
Serve with basmati rice or boiled potatoes or roasted cauliflower.