This vegan chickpea curry is so creamy and flavourful. If you like Indian food or healthy curries like I do, give a try to this recipe. It sure to not disappoint you. Plus served with homemade vegan dosa? Oh gosh, it’s so good. It’s different than the brown rice, you know.
The curry is made with spices like curry powder, cumin, garam masala, coriander, turmeric, salt and pepper. It tasted so good. The balance of spices was great I found. My family really enjoyed it. It’s tossed in coconut milk and spinach and tomatoes and is absolutely delicious. It makes great leftovers too.
For the dosas, well I have to be honest. I’m not an expert, haha! I actually just made a couple times in culinary school and I kinda forgot about it. It’s just not something I cook often or think about cooking. This time though, I wanted to do something different and thought about making these chickpea crepes to serve with the curry. They were not thin enough, I should have used less batter, but the taste and texture were really great so I was please with them. They’re vegan and gluten-free. I use chickpea flour only, well along with sesame oil and seasonings. And I cooked them in coconut oil although ghee could be used of course.
If you don’t feel like making dosa, just serve the curry with rice. I like brown or black rice personally. It’s more nutritious and has a crunchier texture which I like. Do you have a favorite rice?
I made a lot of curries recently and that’s mostly because I got sick for a while so I was trying to boost my immune system using lots of garlic, ginger and other spices. You can check out those curry recipes too, one with chicken and another vegan one with chickpeas.
I’m curious to know which one is your favourite!:)
Indian Chickpea Curry with Dosa
This vegan chickpea curry is made with spinach and tomatoes and tossed in a creamy and flavourful coconut sauce. It has immune boosting properties. The curry is served with homemade vegan and gluten-free dosas but it can be served with rice instead.
- 2 tablespoons coconut oil
- ½ cup diced red onion
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 cans chickpeas, rinsed and drained
- 2 teaspoons curry powder
- 1 teaspoon unrefined salt
- 1 teaspoon cumin
- ½ teaspoon garam masala
- ¼ teaspoon coriander
- ¼ teaspoon turmeric
- Pinch ground black pepper
- 1 can full-fat coconut milk
- 2 cups spinach
- 1 cup diced tomatoes
- 1 teaspoon local honey
- ½ lemon, juice
- Dosa or rice, to serve
- 1 ¼ cup lukewarm water
- 1 cup chickpea flour
- 2 tablespoons unrefined sesame oil
- ¾ teaspoon unrefined salt
- ¼ teaspoon turmeric
- 1/8 teaspoon cayenne pepper
- Coconut oil, to cook
In a large pot, heat coconut oil over medium low heat.
Add onion, garlic and ginger and cook, stirring often, until onions are soft, about 2 to 3 minutes.
Add chickpeas, curry, salt, cumin, garam masala, coriander, turmeric and black pepper and stir well to combine and coat all the chickpeas with the seasonings.
Stir in coconut milk. Bring to a light boil, reduce heat to low, cover and cook for 15 to 20 minutes, adding spinach and tomatoes half way through.
Turn off heat and stir in honey and lemon juice.
Serve with homemade dosa or rice if you prefer.
Put water in a blender then add the remaining ingredients and blend until smooth.
Let set for 10-15 minutes, the time you prepare the curry.
Heat coconut oil in a large non-stick pan over medium low heat.
Add 2-3 tablespoons of the batter and spread it to form a crepe.
Cook on both sides for 2-3 minutes until nice and crisp.
Repeat with remaining batter. You can use two skillets if you have.