Vegan Chickpea Curry without Coconut Milk

Vegan Chickpea Curry without Coconut Milk

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This recipe was given to me by my boss, who is Asian. It has been passed through generations of her intimates so as you can imagine it is the authenticated deal. entirely healthy and super tasty. You can utility it as a side or main. encouragement considering either rice, bread, bhaji, or samosas.

The ingredient of Vegan Chickpea Curry without Coconut Milk

  1. 2 (15 ounce) cans chickpeas
  2. 1 tablespoon baking soda
  3. 1 tablespoon vegetable oil
  4. 1 onion, finely chopped
  5. 1 teaspoon ginger-garlic epoxy resin
  6. u00bd teaspoon cayenne pepper
  7. u00bd teaspoon salt
  8. u00bd teaspoon ground turmeric
  9. u00bd teaspoon garam masala
  10. 1 (14.5 ounce) can diced tomatoes
  11. 2 (10 ounce) packages frozen chopped spinach, thawed and drained

The instruction how to make Vegan Chickpea Curry without Coconut Milk

  1. Drain and rinse chickpeas sedated Cool management water. Place in a bowl, cover afterward chilly frosty water, and stir up in baking soda. Soak for 10 minutes. Drain and rinse thoroughly.
  2. Heat oil in a pot and cook onion until soft and translucent, virtually 5 minutes. advocate in garlic-ginger paste, cayenne, salt, turmeric, and garam masala. Cook and raise a fuss until spices are competently absorbed by the onion, approximately 2 minutes.
  3. go to tomatoes and frozen spinach; disconcert whisk to combine. ensue chickpeas and excite gently. Simmer until flavors are with ease combined, nearly 20 minutes. grow a little water if sauce is too thick.

Nutritions of Vegan Chickpea Curry without Coconut Milk

calories: 285.6 calories
carbohydrateContent: 46.6 g
cholesterolContent:
fatContent: 6 g
fiberContent: 12.2 g
proteinContent: 13.6 g
saturatedFatContent: 0.8 g
servingSize:
sodiumContent: 1970.3 mg
sugarContent: 5.8 g
transFatContent:
unsaturatedFatContent:

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