“Mouthwatering Vegan Chickpea Curry with Quinoa: A Culinary Masterpiece”
Discover a delicious and easy-to-make vegan chickpea curry recipe served over fluffy quinoa. This flavorful and satisfying meal is perfect for busy weeknights or your next dinner party, with a delightful combination of textures and aromas that transport you to the heart of Indian cuisine. Satisfy your cravings while sticking to a plant-based diet with this mouthwatering vegan dish.
Allergens
N/A
Ingredients
- 1 cup quinoa, rinsed and drained
- 2 cups water or vegetable broth
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 can chickpeas (15 oz), drained and rinsed
- 1 can diced tomatoes (14.5 oz)
- 1 cup frozen peas
- 1 cup coconut milk
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving (optional)
Instructions
- In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked through and fluffy. Set aside.
- In a large skillet, heat olive oil over medium heat. Add onion, garlic, and ginger, and sauté until the onions are translucent, about 3 4 minutes.
- Add chickpeas, diced tomatoes, frozen peas, curry powder, turmeric, cumin, salt, and pepper. Stir well to combine. Cook for 5 minutes, stirring occasionally.
- Pour in the coconut milk, stirring to combine all ingredients. Simmer for another 10 minutes, allowing flavors to meld and thicken slightly.
- Serve the curry over the cooked quinoa, garnish with fresh cilantro, and add lime wedges on the side if desired.
Chef’s Insight
For an extra touch, serve this dish with a side of warm naan or rice.
Notes
This recipe can be easily scaled up to serve more people.