This Indian-inspired chickpea curry is a hearty vegan main dish. Use 2 teaspoons freshly grated ginger for the ground ginger if preferred.
17 people made this
2 tablespoons olive oil
1 teaspoon cumin seeds
3 whole cloves
1 onion, halved and thinly sliced
85g tomato puree
2 tablespoons curry powder
1 tablespoon plain flour
1 tablespoon ground turmeric
1 teaspoon garlic powder or fresh garlic, crushed
1 teaspoon ground ginger
1 teaspoon dried basil
1 pinch ground allspice
1 pinch salt
700ml water, divided, plus more as needed
1 (400g) tin chickpeas, drained
1/3 red pepper, chopped
225g fresh green beans, trimmed
150g frozen peas
1 teaspoon rice wine vinegar
salt and freshly ground black pepper to taste
Method Prep:15min › Cook:35min › Ready in:50min
Heat olive oil in a large pot over medium-high heat. Add cumin seeds and cloves; saute until cumin seeds swell, about 30 seconds. Discard cloves. Add onion to the pot and saute until lightly golden, about 5 minutes.
Combine tomato puree, curry powder, flour, turmeric, garlic, ginger, basil, allspice and salt together in a bowl. Stir in 250ml warm water.
Pour tomato mixture over onion in the pot; stir until combined and thick. Stir in additional water until curry reaches a saucy consistency. Stir in chickpeas and red pepper. Reduce heat and simmer the curry for about 5 minutes. Add green beans and peas; season with rice wine vinegar, salt and black pepper. Simmer curry, stirring occasionally, until vegetables are tender, 20 to 25 minutes. Add additional water if curry appears too thick.