Easy Chickpea Curry | A Healthy & Delicious Vegan Recipe.

Do you want a hearty, flavorful, and healthy chickpea curry? This easy plant-based recipe is packed with protein, fiber, and warming spices for the perfect vegan comfort food! In this video, I will show you step-by-step how to make a creamy chickpea curry with sweet potatoes and red bell peppers, using wholesome ingredients like turmeric, paprika, garlic, and coconut milk.

This one-pot vegan curry is great for meal prep, budget-friendly, and naturally gluten-free. Serve it with rice, quinoa, warm naan or bulgar wheat for a delicious and satisfying meal.

Ingredients:
1 tbsp coconut oil (or vegetable oil)
1 tsp cumin seeds
2 cardamom pods, lightly crushed
1 large onion, finely chopped
3 garlic cloves, minced
1-inch piece of ginger, grated
1 tsp turmeric
1 tsp paprika
1 tsp ground coriander
1 tsp garam masala
½ tsp chilli powder (adjust to taste)
2 medium tomatoes, finely chopped (or 200g canned chopped tomatoes)
1 tin (400g) chickpeas, drained and rinsed (or 200g dried chickpeas, soaked overnight and cooked)
200ml coconut milk
250ml vegetable stock (or water)
1 medium sweet potato, peeled and diced
1 red bell pepper, chopped
Celtic salt to taste
Juice of ½ lime
Fresh coriander, chopped (for garnish)

Instructions
1. Heat the oil in a large pan over medium heat. Add the onion and cook for a few minutes until soft and golden.
2. Stir in the garlic, ginger, and bell pepper, cooking for another minute.
3. Add the coriander, garam masala, paprika, turmeric, and cayenne pepper, stirring well as you add the cardamom pods.
4. Pour in the chopped tomatoes or tomato purée and cook for 5 minutes, allowing the flavors to blend.
5. Add the water, stock cubes, and chickpeas, then reduce the heat to low and let it simmer for 1 to 1.5 hours, depending on how soft you prefer the chickpeas.
6. Add the potatoes and cook until they are slightly tender.
7. Stir in the spinach and coconut milk, then let simmer for 20 minutes, stirring occasionally.
8. Taste and adjust seasoning with Celtic or Himalayan salt
9. Add a splash of liquid seasoning for extra depth of flavor.
10. Garnish with fresh coriander and serve with basmati rice, naan, quinoa, or bulgur wheat.

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[Music] hi everyone welcome back to my Channel today we’re making a simple chickpea Curry the ingredients we are using are chickpeas which are a great source of protein and fiber sweet potatoes which add a natural sweetness and a creamy texture red bell peppers they are full of antioxidants especially vitamin C which support function and skin Health onions garlic and ginger they build the flavor and are great for digestion Tomatoes which I’ve actually used in my sigh salad and they have powerful antioxidants such as lopine coconut cream which helps to balance the spices some of these spices are for flavor and also help to boost digestion and reduce inflammation let’s start off by heating some coconut oil in a pan about a tablespoon then add some chopped red onions next add the garlic and ginger I’m actually not putting ginger in this only because I want it quite a mild Curry because my children then add some red peppers give it a good mix and allow the onions to caramelize then I’m going to add some coriander it was actually the first spice I picked up then I’m going to add the garam masala when it comes to spices especially the ones that have a heat I have to just be mindful because of my children they will say it’s too spicy then I added some paprika next I want to add some teric and this gives the dish a lovely color and it has anti-inflammatory properties sometimes I use it in a tea I add a small Spoonful to a mug of boiling hot water with some lemon juice and I drink that first thing in the mornings it’s great for joint health and digestion then add some cardamon pods and they’re great for digestion as well as reducing inflammation then I want to add some tomato puray give everything a good mix the great thing about making this dish you can make enough to last at least 2 days which is very helpful if you have a large family then I’m going to add some water or you can add stock I’m just going to put in some stock cubes give it a good mix and make sure that the stock cubes are dissolved then add the chickpeas you can use the ones that need to be soaked overnight or opt for the can chickpeas for convenience I’m going to allow this to cook for a good hour and a half so I will turn it to a high heat for about 8 minutes then turn it right down on very low to simmer this dish is very filling I like to crush some of the chickpeas just to give the sauce a bit of thickness when it comes to chickpeas I always like to add something else sometimes it’s white potatoes but in this case it’s sweet potatoes then I will cover it again and cook it for another 20 minutes or until the potatoes have cooked through then I will add some coconut cream and cook it for a further 10 minutes through the whole process I have not added any salt but I did add some liquid seasoning I think with the liquid seasoning and the stock cubes that’s enough but if you feel you need to add salt after giving it a taste test then do so I hope you enjoyed the video thanks for watching bye for now [Music]