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Vegan Chicken Curry

Cook Time: 30-40min

Costs: £8 serves 2-3

Region: South Indian

Difficulty: 4/5

vegan chicken curry

Inspiration

Growing up at home my mother would make one of the best chicken curries. Chicken curry is the one dish I’ve had cravings for since going vegan. I really wanted to eat this curry again without the cruelty that comes with it. I grew up learning how to cook south Indian cooking, more specifically Sri Lankan cuisine. The key ingredient for this south Indian vegan chicken curry is a simple block of tofu but there are a lot of different ingredients I add to make the curry have the distinct chicken flavour that I grew up with.

Cost

This recipe is quite cheap if you consider that the required ingredients are both very versatile and shelf-stable. You can make a large batch of this recipe and use it in a wrap or with rice. The main costs to consider is the tofu and the initial cost for the spices. The spices can also be used within a variety of different recipes. It can be used within other curries or stir fry style dishes. The spices will last you a very long time.

Region

My family are originally from Sri Lanka so I grew up eating a variety of dishes from there. One of my favourite dishes was my mother’s chicken curry, paired with rice and a tamarind soup called rasam. It’s a mesmerizing combination of flavours. In Srilankan culture, family gatherings and family dining is common practice. Chicken curry is one of the staples found at family events and gatherings. 

Difficulty

I have put the difficulty for this recipe at ⅘ as it does have a lot of steps. Some of the ingredients depending on where you live might be difficult to find. From separately browning the tofu and then creating the curry, it is a little time consuming but I don’t want to discourage you from trying this recipe as it is so delicious and worth every effort. With practice, you will perfect this recipe in no time. 

Health

Tofu is considered one of the best sources of vegan protein and it is a much cleaner source of protein when compared with chicken. Chicken contains high amounts of saturated fats and this can lead to obesity, high cholesterol and heart disease. Even if you consume meat, opting for a plant-based option from time to time can improve general health. I cooked this recipe for my family and everyone asked me when I will cook it again.

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Recipe

This recipe will be broken down into two different parts. The first part is the chicken substitute for the recipe and the second part is making the vegan chicken curry to mix the chicken pieces into. This chicken substitute recipe can be used for a plethora of different recipes. I like putting it into wraps and even as toppings for my noodles.

Ingredients

Roasted “Chicken”

  • 1 block of Tofu
  • 1 tablespoon Miso Paste
  • ½ teaspoon Dried Sage
  • 1 tablespoon cooking oil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Curry

  • 1 tablespoon cooking oil
  • ¼ teaspoon mustard seeds
  • ¼ teaspoon fenugreek seeds
  • ¼ teaspoon cumin seeds
  • ¼ teaspoon fennel seeds
  • 1 onion diced
  • 3 cloves garlic chopped
  • 1 chilli sliced
  • 1 teaspoon tomato paste
  • 1 stock cube or use veggie stock instead of water.
  • 3 baby potatoes or 1 large potato peeled and cut to bite-size pieces.
  • 1 heap teaspoon of curry powder (the brand used Surya)

Tools

  • Large Bowl
  • Kettle
  • Baking Tray
  • Foil
  • Saucepan with lid
  • Wooden Spoon

Method

Roasted “Chicken”

  1. To make the fake chicken, press the water in the block of tofu using a heavy object like a saucepan filled with water. Let the object sit on the tofu for about 30-60 minutes. The purpose of this step is to get as much liquid out of the tofu as possible so you don’t get a mushy chicken.
  2. Into a small bowl, add the miso paste, sage, cooking oil, garlic powder, salt and pepper, use a dash of hot water to loosen the miso paste. Mix well till the marinade is pourable, you may want to add more water.
  3. Discard the water pressed from the tofu. 
  4. Into a large bowl break the tofu into bite-size pieces. You can cut the tofu with a knife but I personally feel this doesn’t provide a nice texture.
  5. Pour the marinade into the tofu and mix to combine.
  6. Optional: Let the marinade sit overnight in a fridge for the best results.
  7. Preheat the grill or oven (180*C).
  8. Place the tofu pieces into a flat baking tray and cook for 20/30min, toss the tofu every 5 mins. You want the tofu to be crispy and golden brown.

You can use this tofu for other recipes and makes for a great chicken alternative.

Vegan Chicken Curry

  1. On medium heat, add some cooking oil into a saucepan. Wait for the oil to begin to shimmer.
  2. Add the whole spices into the oil and let them become fragrant and the mustard seeds start to splatter.
  3. When the mustard seeds start popping add the onions and chilli.
  4. Cook the onions till they are translucent, then add the chopped garlic.
  5. Cook till the onions are golden and start to caramelise.
  6. Then add some tomato paste and cook this into the onions.
  7. Add the tofu and some hot water to deglaze the pan.
  8. Add two heap tablespoons of the Sri-Lankan curry powder, along with the potatoes.
  9. Also, stir in a tablespoon of miso paste, this will help with the chicken flavour.
  10. Cover the pan and cook for 10-15 minutes till the curry thickens and the potatoes are cooked.
  11. Serve the curry with rice or with some roti. 

Enjoy

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Vegan chicken curry

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Vegan Doner Kebab

Cook Time: 1 day

Costs: <£5 serves 4

Region: Middle East

Difficulty: 3.5/5

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Inspiration

Living in the UK, doner kebab is a very sought out drunk food. I have grown up in a city with all different cultures and the one dish I have eaten a lot before going vegan is the lamb doner kebab. I wanted to enjoy the flavours of a good doner kebab but without the guilt and the negative health effect that traditional kebabs have. I have searched across the internet and found Get Plant Based vegan doner kebab recipe on youtube. This recipe is really based on that recipe and we recommend checking out their recipe.

Cost

This vegan doner kebab is extremely cheap recipe and it will be the spices that will bring the price up. You’ll only be using a fraction of spices and dried spices have a long shelf life. The main ingredient is the Vital Wheat Gluten is about £2 for a 500g bag at Holland and Barrett.

Health

This is a very healthy recipe, the kebab “meat” is actually made using seitan which is made from vital wheat gluten. Vital wheat gluten is just flour with starch washed out leaving just the insoluble protein. Seitan is about 80% protein, probably one of the best sources of protein for vegan and even non-vegans. The biggest downside for this recipe is if your gluten intolerant you should definitely skip this recipe as it is pure gluten. The vegan doner kebab suggests adding coconut oil and oil at the end but you can omit this to make it oil-free but this will affect the flavour.

Difficulty

This recipe is mid-level as there are many steps to this recipe and may get complicated. The most difficult part of it is kneading the dough and cutting the kebab. Also, you may find it difficult to find vital wheat gluten, they generally sell it very cheap in general health food stores like Holland and Barrett. Waiting for the this vegan doner kebab to cool overnight may also be very time consuming but on the bright side this a very easy meal prep dish and actually pretty healthy if you omit the oil we add at the end.

Region

The doner kebab was originally invented in Belgium by the Turkish migrant, Kadir Nurman. This dish is now available across Europe and you can find kebab stores in almost most European cities. Unfortunately, it is difficult to find places that serve vegan doner kebab so this recipe is for my fellow vegans.

vegan doner kebab

Recipe

Ingredients

  • 200g Vital Wheat Gluten
  • 200ml Hot/Warm Water
  • 1 tbsp Miso Paste
  • 1 tbsp Marmite
  • 1 tbsp Cooking Oil
  • 3 tbsp Soy Sauce

1st Spice Mix:

  • 1 tbsp Onion Salt
  • 1 tbsp Garlic Granules
  • 1 tbsp Oregano
  • 1 tbsp Smoked Paprika
  • 1/4 tbsp Cayenne Pepper
  • 1 tbsp Coriander Powder
  • 1 tbsp Cumin Powder
  • Salt to Taste
  • Pepper to Taste

 

2nd Spice Mix:

  • 1 tbsp Oregano
  • 1 tbsp Smoke Paprika
  • ¼ tbsp Cayenne Pepper
  • 1 tbsp Coriander Powder
  • 1 tbsp Cumin Powder
  • Salt to Taste

Tools

  • 1 Large Bowl
  • 1 Medium Bowl or Jug
  • Wooden Spoon
  • Aluminium Foil
  • Steamer
  • Sharp Knife or Peeler
  • Optional: Metal Skewer
  • Frying Pan

Method

  1. Into a large bowl add your vital wheat gluten and the first set of spices and mix the dry ingredients.
  2. In another bowl or measuring jug. Add your water, miso, marmite, oil and soy sauce. Make sure the liquids are well incorporated.
  3. Pour the wet ingredients into the large bowl and mix them into the bowl using a wooden spoon.
  4. Soon the mixture will start to lump up, use your hands to form this mixture into a dough ball.
  5. Knead the dough for 7/10 minute for a meat-like texture.
  6. Place the dough on a thick sheet of aluminium foil.
  7. Shape the dough into a log and then wrap the dough in the foil.
  8. Place the steamer pan on medium heat and pour in hot water, make sure the water is on a gentle boil so it does not make the seitan spongy. 
  9. Put your package into the steamer and steam the dough for about 45 minutes. Alternatively, you can place it into a deep pot and boil the seitan.
  10. Unwrap the seitan and let it cool to room temperature.
  11. Place your seitan into a container and leave it in the fridge overnight or 24hours. This will help combine the flavours and will firm up for cutting thin sheets of meat.
  12. Into a small container, make the seasoning mix with the second set of spices.
  13. On the next day, take out the seitan from the fridge and use a peeler to make nice thin strands of meat. You can also use a knife to cut the kebab, Optional use a metal skewer to keep the kebab upright while cutting.
  14. Using a lidded plastic container, add the doner meat and spices so the meat is nicely coated.
  15. Give the container a good shake.
  16. Preheat a pan on medium heat and add some cooking oil.
  17. You may add some sliced onions and let them brown.
  18. Add the doner meat to the pan and let the meat brown.
  19. Once the doner meat is browned nicely, serve it on a plate.

Enjoy with Salad and Naan, Chips or Rice.

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Vegan Doner Kebab

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Cheap and Simple £5 Vegan Doner Kebab - tastes just like the real thing - Vegan And Broke

One dish that I craved after going Vegan was the Doner Kebab. Although very tasty it is really unhealthy and let's not forget cruel to the animals. This Vegan Doner Kebab is both very tasty and also much healthier in comparison. We hope you give this a try as it is very inexpensive to make!

Type: Main

Cuisine: Middle Eastern

Keywords: vegan kebab, vegan doner kebab, vegan doner, lamb doner recipe, doner kebab recipe, vegan donner, vegan donner kekab, plant based kebab, plant based doner kebab, vegan turkish food, vegan middle eastern food

Recipe Yield: 4

Preparation Time: PT1D

Cooking Time: PT1D

Total Time: PT1D

Recipe Ingredients:

Vegan Japanese Curry

Cook Time: 30 min

Costs: ~£5 serves 4

Region: Japan

Difficulty: 2/5

Vegan Japanese Curry

Inspiration

I first came across Japanese curry before going vegan. I was really into the anime “Food Wars”. It’s a show about dramatic cooking competitions and each person tries to one-up one another, very similar to Masterchef. The show also taught me a lot of new cooking techniques. I was then introduced to Coco Curry House in Soho London. I was able to taste this famous curry for real. 

 

I was really surprised with how the flavours were balanced with the sweetness, spice and umami (savoury flavour). The curry was creamier, sweeter and the sauce was much thicker than traditional Indian curries. The Japanese use a roux (mixture of fat and flour) to thicken their sauces. 

 

I wanted to make a vegan Japanese curry again but at home, as nothing beats having a curry on a cold, rainy evening.

Cost

The cost of this dish can vary with what vegetables you want to cook. Opting for seasonal veggies will lower the cost of this dish and you will feed so many people for a really low cost. If you are broke, definitely try this one out. Vegan Japanese curry sounds fancy and expensive but it’s very easy. You can show off your cooking skills to your friends and family.

Difficulty

I gave this recipe a 2 out of 5. I believe the hardest part of this recipe is cutting the vegetables and the rest is easy if you use the premade curry mix from Golden Curry or a similar brand. The recipe will take about 20 minutes to cook and you can customise your curry to your preferences. Vegan Japanese curry is quick to prepare and great after a busy day at work.

Region

India is well known as the home of curry but Japan was introduced to Indian curry via the British. This revolutionised Japanese cuisine and is now a staple part of Japanese culture. If you live in London, you can visit Coco Curry in Soho. They make very authentic Japanese style curry for a reasonable price. You can find vegan options and they also have allergy information on their website. We recommend having a look before you order food at the location.

Health

This vegan Japanese curry is much healthier than the non-vegan counterpart, but this curry can be a little fatty due to the curry blocks. For the most part, it is a great way to incorporate a lot of healthy veggies into your diet and a great evening meal.

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Recipe

Ingredients

  • 1~2 Large onions, bitesize pieces
  • 2~3 Carrots, peeled and bitesize pieces
  • 3 Medium-sized golden potatoes, peeled and bitesize pieces
  • 1 Courgette (zucchini), bitesize pieces
  • Cooking oil of choice
  • 1 tbsp Tomato puree
  • 1 Banana, roughly chopped
  • 1 tbsp Soy sauce
  • 500ml Veg stock or hot water
  • One full block of S&B Golden Curry*
  • Dash of plant-based milk of choice
  • Salt to taste

*Alternative to S&B Golden Curry for 2 servings

  • 50g All-purpose flour
  • ½ tsp Turmeric powder
  • ½ tsp Coriander powder
  • ½ tsp Fenugreek powder
  • ½ tsp Cumin powder
  • 5ml Orange juice
  • ½ tsp Pepper
  • Chilli powder to taste
  • ½ tsp Fennel seeds ground
  • 10g Minced ginger
  • 1 tsp Garlic powder
  • 1 Star anise ground
  • 1 Cardamon ground
  • 1 Bay leaf ground
  • ½ tsp Nutmeg
  • ½ tsp Dried sage

Tools

  • Chopping board
  • Knife
  • Saucepan
  • Wooden spoon
  • Fork

Method

    1. Drizzle some oil into the saucepan and bring the pan to medium heat.
    2. Once the oil starts to shimmer and ripple, add your onions, carrots, courgettes and potatoes.
    3. Let everything brown in the pan and when the onions are starting to brown add in the tomato puree and banana. Cook the puree to coat the vegetables.
    4. If you are not using the curry blocks, you may add the flour and spices into the pot at this point.
    5. You may see a fond (bits that stick to the pan) starting to form on the bottom of the pan if your pan isn’t non-stick. Add your veg stock and some soy sauce and deglaze (remove fond) the pan and stir.
    6. Cut up your Japanese curry block into 1cm cubes and throw it into the pot.
    7. Cover and bring the contents to a boil and then lower the heat to a gentle simmer.
    8. Let the curry cook for 15 to 20 min.
    9. Occasionally stir your pan to make sure nothing is burning underneath. 
    10. Optional: you can add your roasted tofu into the pot at the 10-minute mark into cooking your curry. (Recipe coming soon)
    11. Take out a single potato with a wooden spoon and pierce with a fork. If the fork slides in with ease, remove it from the heat. If there is resistance, leave for a couple more minutes and try again.
    12. Add your plant-based milk into the curry and give the curry one final stir. Add salt to taste.

    Enjoy with freshly cooked rice, in pastry or over udon noodles.

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Vegan jAPANESE cURRY

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Hope you enjoy this recipe as much as we do, post your pictures of your Vegan Japanese Curry in the comment section! We would love to see your on twists on our recipe! We would really appreciate if you can share this post with your friends and family as it will help us make more content.

Cheap and Simple 20 min Vegan Japanese Curry - Vegan And Broke

This Vegan Japanese Curry is really easy to make and takes only about 20 mins of cook time to enjoy! We hope you give this really delicious dish a go!

Type: Curry

Cuisine: Japanese

Keywords: Vegan, Curry, Japanese, Food, Rice, Spicy

Recipe Yield: 4

Preparation Time: PT10M

Cooking Time: PT20M

Total Time: PT30M

Recipe Ingredients:

Simple Vegetable Soup

Cook Time: 20 – 30min

Costs: £5 serves 2

Region: Global

Difficulty: 1/5

simple vegetable soup, vegan soup, winter food, warm soup, healthy dinner, easy soup, cheap soup

Inspiration

After browsing on YouTube and binging on a whole compilation of cooking videos, I came across Adam Ragusea’s simple vegetable soup. The recipe was both plant-based and cheap so here at Vegan and Broke this is perfect! This simple vegetable soup is based on his recipe with some of our very minor tweaks. This recipe is excellent because it makes use of any poor unfortunate veggies that you have laying around. It is the perfect recipe to avoid food wastage. This simple vegetable soup can be customised to your preference.

Cost

Nothing is healthier than having a bowl of boiled vegetables. Although as unappealing as this sounds, this recipe ensures you get all the benefits of the hearty veggies without them tasting bland. You may follow the recipe and notice that we haven’t added a lot of flavouring, we kept it simple with salt, pepper and garlic. The flavour comes from treating your vegetables with respect, allowing them to be cooked properly.

Health

Wherever you are in the world, this recipe can be customised to the vegetables that are grown locally to you! Therefore, this recipe is not absolutely set in stone. You can add vegetables that are available to you or are seasonal. Take this recipe as a guideline for making many different yummy soups. 

Difficulty

This simple vegetable soup is far from complex. The beauty in the simplicity of this recipe is that it is just adding vegetables into a pot of boiling water. It’s really just that simple. It is a perfect lunch or dinner during busy workdays when you don’t know where all the time is going. A nutritious bowl of hot soup and the hardest part is just cutting the vegetables. It’s also an oil-free recipe if you decide not to add the olive oil at the end.

Region

According to the Guardian, we in the UK throw about almost 6.7 million tonnes of food every year. As Brits, on average each household produces about £250 to £400 worth of food waste annually. So every little amount of food each individual can save can drastically reduce our collective waste. It will also have a knock-on effect on your wallet. This very simple vegetable soup is amazing for cutting back your food waste as you can practically use any of your vegetables as substitute ingredients. The cost will radically reduce when you purchase seasonal or discounted vegetables.

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Recipe

Ingredients

  • 750 ml Water
  • Vegetables (add different vegetable on availability)
    • 2 Carrots
    • 1 Onion
    • ½ head of Broccoli
    • 300g Potatoes
    • 100g frozen peas
  • Finely minced garlic
  • Extra Virgin Olive oil
  • Salt and Pepper to Taste
  • Chilli Flakes (optional)
  • Veg Stock Cube (optional)

Tools

  • Saucepan
  • Knife
  • Chopping board
  • Peeler
  • Kettle (optional)

Method

  1. Cut and peel all the vegetables into bite-size pieces.
  2. Bring water to a boil (use a kettle to make this step faster).
  3. Salt the water to ensure that the vegetables are flavoured within. Optional, add the veg stock cube.
  4. Add the longer cooking vegetables such as the onions, carrots and potatoes into the water.
  5. After 15 minutes, add the broccoli and garlic. (Little tip: when cutting the garlic, cut the cloves into half and remove the inner stems, this will reduce the sharp garlic flavour).
  6. Let the soup cook for another 3 minutes.
  7. Add the frozen peas at the end to lower the temperature so it is ready to enjoy. They will cook in the residual heat.
  8. Serve in bowls with some olive oil drizzled on top.

Enjoy

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Simple Vegetable Soup

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Hope you enjoy this recipe as much as we do, post your pictures of your simple Vegetable Soup in the comment section! We would love to see your on twists on our recipe! We would really appreciate if you can share this post with your friends and family as it will help us make more content.

Quick and Simple Vegetable Soup

This simple vegetable soup is far from complex. The beauty in the simplicity of this recipe is that it is just adding vegetables into a pot of boiling water. It's really just that simple.

Type: Soup

Cuisine: Global

Keywords: Vegan soup, winter, hot soup, vegetable soup, healthy dinner, 5 a day

Recipe Yield: 2 servings

Preparation Time: PT10M

Cooking Time: PT20M

Total Time: PT30M

Recipe Ingredients:

Vegan Gochujang Jjigae
Tofu and Mushroom

Cook Time: ~30min

Costs: ~£5

Region: Korean

Difficulty: 2.5/5

latest version Gochujang Jjigae

This quick, easy and hearty Korean style Vegan Gochujang Jjigae (spicy stew) will warm you up in the coldest winter. After watching Itaewon class, I was inspired to recreate the dish served in the show (if you’re new to K-dramas I would highly recommend this one to start with). The food on the show looked absolutely delicious and we were jealous of the actors being able to eat the spicy Korean food.


Gochujang is a fermented Korean chilli paste. It’s a very cheap ingredient that can pack a lot of spicy flavour and umami to any dish. You can find gochujang and any of the other ingredients in most Asian grocery stores. Make sure you find vegan products as some may contain fish. 


This Vegan Gochujang Jjigae has all the spices you will want from a Korean dish and you’re not sacrificing any flavour. You will come back to this recipe over and over as it’s so easy and quick to make! You don’t have to limit yourself to tofu and mushroom, you can add different vegan that you have laying around.


Just as a disclaimer: we do not claim this recipe as authentic but it really does remind us of the same flavours from a typical Korean hot pot at restaurants.

Ingredients

  • 300g Button or Chestnut Mushrooms sliced (any mushroom can work here)
  • 1 Block Firm Tofu into bite size cubes
  • 1 Onion diced
  • 3~5 Spring Onions
  • 3 Cloves Garlic finely minced
  • 1 tbsp Cooking Oil
  • 3 tbsp Soy Sauce
  • 2 tbsp Vegan Gochujang Paste
  • 2 tsp Brown Sugar or 1tsp White sugar
  • 500ml Hot Veg Stock or Hot Water
  • 2 tbsp Rice Wine Vinegar
  • Salt to Taste
  • 2 tbsp Sesame Seed Oil

Tools

  • Lidded Deep Saucepan
  • Knife
  • Chopping Board
  • Wooden Spoon
  • Kettle

Method

  1. On medium to high heat preheat your saucepan with some cooking oil.
  2. Add the chopped onions into the pan.
  3. Once the onions are translucent and start to brown, add the sliced mushrooms and let them dehydrate. 
  4. Cut the white ends of the green onion into 2-inch batons (sticks). Leave the green ends for the garnish.
  5. Add the batons to the pan and let them get a little brown.
  6. Add the gochujang paste and the garlic into the pan and mix till the vegetables are coated.
  7. Pour in the hot veggie stock or water to cover the veg (you may add a stock cube).
  8. Mix in the extra firm tofu, top up the water to cover the tofu if needed.
  9. Add the soy sauce, sugar and rice wine vinegar. Adjust to your desired taste, you may like it more sweet or more sour.
  10. Bring the stew to a boil. 
  11. Cover and lower the heat to a light simmer.
  12. Let the stew cook for 10 minutes and the stew is ready, if you want a thicker soup cook for a little longer. 
  13. If you did not add veg stock or you used unsalted veg stock you may add some salt now. Adjust to your taste.
  14. While you wait, you can thinly slice the green onions for the garnish.
  15. To serve pour a portion of the stew into a bowl and sprinkle your green onion on top.

This Vegan Gochujang Jjigae is best served hot, accompanied with freshly cooked white rice and some pickled radish on the side.

Enjoy

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Hope you enjoy this recipe as much as we do, post your pictures of your Vegan Gochujang Jjigae in the comment section! We would love to see your on twists on our recipe! We would really appreciate if you can share this post with your friends and family as it will help us make more content.

Vegan Gochujang Jjigae

This quick, easy and hearty Korean style Vegan Gochujang Jjigae (spicy stew) will warm you up in the coldest winter. After watching Itaewon class, I was inspired to recreate the dish served in the show (if you're new to K-dramas I would highly recommend this one to start with). The food on the show looked absolutely delicious and we were jealous of the actors being able to eat the spicy Korean food.

Type: Stew

Cuisine: Korean

Keywords: Winter, Stew, Spicy soup

Recipe Yield: 2 servings

Preparation Time: 10M

Cooking Time: 20M

Total Time: 30M

Recipe Ingredients:

Chickpea Curry

Cook Time: 25-30 Mins

Costs:<£4 

Region: Asia

Difficulty: 2.5/5

IMG_20210227_162216_1

We present you the most creamy and indulgent vegan chickpea curry. A dish loaded with exotic spices and coconut milk that melts in your mouth after every bite.

Ingredients

  • 1-2 Cup of Boiled Chickpeas (or A Can of Chickpeas) 
  • 1 Onion Diced
  • 4 Chopped Small Green Chillies 
  • 4 Minced Cloves of Garlic
  • 5g of Fresh Minced Ginger Roots
  • 1 Chopped Tomato
  • 1 Can Of Coconut Milk
  • Salt to Taste
  • 1 tsp Coriander Seeds
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin
  • 1 tsp Turmeric Powder
  • 2 tsp Curry Powder (alter depending on spice tolerance)
  • Hot Water
  • 2 Tbsp Vegetable Oil
  • 1 Lime 
  • Freshly Chopped Coriander for Garnish

Tools

  • Mortar and Pestle
  • Pan
  • A Wooden Spatula
  • Knife
  • Chopping Board

Method

  1. Preheat the pan over a low to medium heat.
  2. Add the whole spices to the hot pan and let the spices roast in the pan till the seeds are golden brown.
  3. Add the spices to a pestle and mortar (or a coffee grinder) and grind the spices into a fine powder.
  4. Add the oil to the pan and wait for the oil to start rippling.
  5. Add the onions and chillies to the pan and sauté till the onion starts to brown.
  6. Add the garlic and ginger to the pan and cook off the raw pungent flavours.
  7. Add the ground spices along with the curry powder and turmeric. Let the spices mix with the sauteed vegetables and release their aromas. Your kitchen should smell amazing.
  8. Add the drained chickpeas to the pan and let the flavours mix.
  9. Before the vegetables burn, deglaze the pan with both the chopped tomatoes and hot water to loosen the curry.
  10. Add coconut milk and salt to taste.
  11. Bring the curry to a boil and then cover and let the curry simmer on a low heat for 5-10 minutes or till the curry has your desired consistency. To thicken more, add coconut powder and to loosen, add warm water.
  12. Add lime juice to taste.
  13. Serve this curry into a bowl and garnish with freshly chopped coriander (optional).
  14. Best served with either cooked rice or bread of choice (i.e. roti, naan).

Enjoy!

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