The Whole Food Plant Based Cooking Show
Creamy Chickpea Curry
Calories: 421kcal
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.
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Equipment
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 tsp cinnamon
- 1 Tbsp red curry powder
- 1 Tbsp garam masala
- ½ tsp cracked pepper
- 1 tsp cumin
- 6 oz tomato paste
- 14 oz chopped tomatoes
- 14 oz coconut milk
- 42 oz chickpeas
- ¼ cup raisins
- 1 tsp Braggs liquid aminos
- 4 cups baby kale
Instructions
- Cook onions and garlic until translucent
- Add balsamic vinegar, spices and tomato paste and stir till well incorporated
- Add remaining ingredients except kale and cook until desired consistency
- Add kale and cook for a few minutes
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Nutrition
Calories: 421kcal | Carbohydrates: 52g | Protein: 17g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 910mg | Potassium: 1239mg | Fiber: 15g | Sugar: 8g | Vitamin A: 5593IU | Vitamin C: 59mg | Calcium: 258mg | Iron: 8mg
