* 2 tsp Mustard Seeds * 1 tsp Cumin Seeds * 1 tbsp Curry Powder of your choice * 6 medium Onions sliced * 4 cloves Garlic minced * 1 can Chickpeas strained * 1 tbsp Flour for gluten-free option, use corn starch/oat flour * 1 can Coconut Milk * 3 tbsp Tomato Purée * 1 tsp Lemon Juice
INSTRUCTIONS:
* Heat a pan over medium-high heat and **add the cumin and mustard seeds**. Stir them around for about 3–4 minutes until they become fragrant, and some seeds start to pop or brown. Once ready, remove them from the pan and **grind them** together with the curry powder in a mortar or blender. * To the same pan, **add some oil and the sliced onions**. Keep the heat at medium-high and stir occasionally for about 5 minutes until the onions release their water and start to brown slightly. Next, **add the chopped garlic** and continue cooking for another 5 minutes. If you’re adding extra vegetables, this is the perfect time to toss them in so they can soften and develop their flavor. * **Patience** is your best friend here! **Let the onions cook** on medium-high heat, giving them enough time to **fully caramelize**. Stir occasionally to prevent burning, but allow them to sit long enough to brown properly. In total, they should cook for at least 15 minutes. Once the onions are beautifully golden and caramelized, it’s time to **add the chickpeas and spices**. * Stir the toasted spice mixture and chickpeas into the caramelized onions, letting everything cook together for another 2–3 minutes. Then, sprinkle in a **tablespoon of flour** (or a gluten-free alternative like cornstarch or oat flour) and stir well for about a minute. * Once the flour has settled on the bottom of the pan, add about 4 tablespoons of **water**, followed by the **tomato purée**. Stir well, then **pour in the coconut milk** to deglaze the pan, scraping up any flavorful bits stuck to the bottom. Mix everything thoroughly until smooth. Don’t forget to **season with salt and pepper**—this mixture absorbs a lot of salt, so be generous and adjust to taste! * Let the curry simmer on low heat for about 10 minutes. Just before serving, stir in a tablespoon of **lemon juice** and adjust the salt to your liking. Serve with rice or naan bread and top with fresh herbs, green onions, or sesame seeds for extra flavor and texture. Enjoy!
If you have any questions just let me know 😊🌱
Calikid421
Looks good and sounds good. Thank you
Cosmicallyexhausted
YUM! Thank you.
Jamangie22
I’m so hungry
Andrraz
Looks delicious! What’s the white topping at the end?
smulligan04031989
Gorgeous!
sub-_-dude
Just toasted some cumin seeds today for another recipe. What a pleasure.
el_cuadillo
Was the eggplant your addition? Don’t see it in the recipe. Was going to give this a try just based on the eggplant 😆
moralsteve
Great looks tasty.
I would not go with this for weekly I go with something more basic like lintel curry.
9 Comments
You can find the full recipe with step-by-step instruction photos here:
[https://lordsoftheplants.com/vegan-chickpea-curry-creamy-cozy-and-easy-to-make/](https://lordsoftheplants.com/vegan-chickpea-curry-creamy-cozy-and-easy-to-make/)
INGREDIENTS:
* 2 tsp Mustard Seeds
* 1 tsp Cumin Seeds
* 1 tbsp Curry Powder of your choice
* 6 medium Onions sliced
* 4 cloves Garlic minced
* 1 can Chickpeas strained
* 1 tbsp Flour for gluten-free option, use corn starch/oat flour
* 1 can Coconut Milk
* 3 tbsp Tomato Purée
* 1 tsp Lemon Juice
INSTRUCTIONS:
* Heat a pan over medium-high heat and **add the cumin and mustard seeds**. Stir them around for about 3–4 minutes until they become fragrant, and some seeds start to pop or brown. Once ready, remove them from the pan and **grind them** together with the curry powder in a mortar or blender.
* To the same pan, **add some oil and the sliced onions**. Keep the heat at medium-high and stir occasionally for about 5 minutes until the onions release their water and start to brown slightly. Next, **add the chopped garlic** and continue cooking for another 5 minutes. If you’re adding extra vegetables, this is the perfect time to toss them in so they can soften and develop their flavor.
* **Patience** is your best friend here! **Let the onions cook** on medium-high heat, giving them enough time to **fully caramelize**. Stir occasionally to prevent burning, but allow them to sit long enough to brown properly. In total, they should cook for at least 15 minutes. Once the onions are beautifully golden and caramelized, it’s time to **add the chickpeas and spices**.
* Stir the toasted spice mixture and chickpeas into the caramelized onions, letting everything cook together for another 2–3 minutes. Then, sprinkle in a **tablespoon of flour** (or a gluten-free alternative like cornstarch or oat flour) and stir well for about a minute.
* Once the flour has settled on the bottom of the pan, add about 4 tablespoons of **water**, followed by the **tomato purée**. Stir well, then **pour in the coconut milk** to deglaze the pan, scraping up any flavorful bits stuck to the bottom. Mix everything thoroughly until smooth. Don’t forget to **season with salt and pepper**—this mixture absorbs a lot of salt, so be generous and adjust to taste!
* Let the curry simmer on low heat for about 10 minutes. Just before serving, stir in a tablespoon of **lemon juice** and adjust the salt to your liking. Serve with rice or naan bread and top with fresh herbs, green onions, or sesame seeds for extra flavor and texture. Enjoy!
If you have any questions just let me know 😊🌱
Looks good and sounds good. Thank you
YUM! Thank you.
I’m so hungry
Looks delicious! What’s the white topping at the end?
Gorgeous!
Just toasted some cumin seeds today for another recipe. What a pleasure.
Was the eggplant your addition? Don’t see it in the recipe. Was going to give this a try just based on the eggplant 😆
Great looks tasty.
I would not go with this for weekly I go with something more basic like lintel curry.