Vegan Chickpea Curry Recipe

Vegan Chickpea Curry Recipe


The cold weather continues…and so do my cravings for food in a bowl. There’s just something special about settling yourself in a cozy corner with a bowl of something tasty cradled in both hands. I also happen to love a good curry. It’s not only delicious, but it’s warming and comforting.

Vegan Chickpea Curry Recipe

This healthy curry is vegan, but my meat eating men love it, too.

It’s super filling thanks to the tofu and you can easily add more jalapeños to the curry paste if you’d like it to be a bit spicier. If you’re not a fan of heat, then  you can definitely add less.

This recipe usually feeds 4 to 6 people and takes less than 15 minutes to prep. Add on another 15 minutes of cooking time, and you’ll have dinner on the table in 30 minutes. Plus, it looks like you worked on it all day.

My Vegan Chickpea and Tofu Curry Recipe

1 block firm tofu, pressed and drained
1 small purple eggplant, cut into strips
1 can chickpeas, drained and washed
1/2 cup shallots
3/4 can coconut cream
1/4 cup vegetable stock
Cornstarch for dusting
Cayenne pepper
Fresh basil leaves
Red thai chilis
Vegetable oil

For the Curry Paste

1 bunch fresh cilantro, roughly chopped
2 stalks lemongrass, tough part removed, rough-chopped
4 jalapeño peppers, roughly chopped
2 shallots, peeled and roughly chopped
6 cloves garlic, peeled and roughly chopped
1 4-inch long piece of turmeric, peeled and roughly chopped
1 lime, juiced

To start, cut the tofu into inch-sized cubes and pan-fry them until golden brown. Remove from the pan and set aside. Slice your shallots into thin rings then season with salt and cayenne pepper. Lightly dust with cornstarch and fry until crispy. Remove them from your pan and set aside.

Combine all ingredients for the curry paste in your food processor and pulse until smooth. Add oil if you find that the paste too dry to process.

Heat approximately one tablespoon of vegetable oil in a pan.  Roast the curry paste, stirring constantly, until aromatic. Add the vegetable stock to your pan to deglaze, then add the coconut cream, tofu, chickpeas, and eggplant. Saute until the eggplant strips are tender.

Serve your curry topped with fresh basil leaves, fried shallots, and red Thai chilis.

Enjoy!

Megan is a DIY health & beauty addict. She’s committed to making her itsy-bitsy apartment chemical free and her diet as unprocessed as possible. You can find her work at Gold Mountain Beauty where she is responsible for the blog, Instagram and Pinterest.

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