This Plant Based Creamy Chickpea Curry is a great recipe when you are short on time but still wanting something amazingly delicious! This recipe also lends itself to many alterations. You can add more spices if you like it more spicy and you can add your favorite veggies if you like. Serve it over rice or eat it ala carte. Either way it is fantastically delicious and satisfying.
Ingredients
1 yellow onion, diced
1 red onion, diced
3 cloves garlic, minced
2 Tbsp balsamic vinegar
2 tsp onion powder
2 tsp turmeric
1 Tbsp smoked paprika
2 Tbsp nutritional yeast
chili powder to preferred spiciness
1 Tbsp cinnamon
1 Tbsp red curry powder
1 Tbsp garam masala
1/2 tsp pepper
1 tsp cumin
1 6 oz can tomato paste
1 14 oz can chopped tomatoes
1 14 oz can coconut milk
3 14 oz cans chickpeas
1/4 cup raisins
1 tsp Braggs liquid amino acids
3 cups baby kale
Instructions
- Cook onions and garlic until translucent
- Add balsamic vinegar, spices and tomato paste and still till well incorporated
- Add remaining ingredients except kale and cook until desired consistency
- Add kale and serve
4 comments
So sweet to see your lovely daughter cooking while you are out of commission:) I love that I can come to your website to find healthy and delicious recipes and know that they are all part of my Nutritarian lifestyle. Thank you so much Jill! Keep up the great work!
What brand of stock pot are you using?
it is All-Clad
I made this for dinner tonight. Everyone loved it! Even my pickiest eater 🙂 Thank you Jill and Sojourner, it was a tasty and healthy meal.