Vegan Chickpea Vindaloo

Chickpeas are smothered in a spicy and tangy tomato curry. This traditional Indian dish is flavourful, gluten-free, and easy to make. Enjoy wafting in the delicious curry aroma of...

Chickpeas are smothered in a spicy and tangy tomato curry. This traditional Indian dish is flavourful, gluten-free, and easy to make. Enjoy wafting in the delicious curry aroma of this fragrant dish!

INGREDIENTS

  • 2 cups dried chickpeas
  • 5 cups water
  • 1 1/2-2 cups diced potatoes
  • 1 cup diced tomato
  • 1 yellow or white onion, diced

FOR THE VINDALOO CURRY PASTE:

  • 1/2 teaspoon coconut oil
  • 1 teaspoon cardamom pods
  • 1 tablespoon coriander seeds
  • 1 teaspoon black peppercorns
  • 1 tablespoon mustard seeds
  • 2 teaspoons cumin seeds
  • 2 teaspoons fenugreek seeds
  • 5 cloves
  • 2 bay leaves
  • 1 teaspoons ground cinnamon
  • 1 teaspoon ground turmeric
  • 1 1/2 tablespoon paprika
  • 1 teaspoon coconut sugar
  • 4 red chilis, seeds removed, chopped
  • 4 garlic cloves, chopped
  • 2″ piece of ginger, peeled and minced
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons salt
  • 1/4 cup lemon juice or red wine vinegar

TO MAKE THE CHICKPEAS:

  1. Soak the chickpeas overnight. Cover with plenty of water as they will nearly double in size. If you’re short on time, soak them in boiling water for at least 1 hour.
  2. Drain and rinse the chickpeas and add to a large saucepan with the 5 cups of water. Bring to a boil and then reduce to medium heat. Partially cover the pot.
  3. Add the diced potato and onion. Stir every few minutes.

TO MAKE THE CURRY PASTE:

  1. Meanwhile, in a skillet over medium heat, melt the coconut oil. When it begins to shimmer, add the cardamom pods, coriander seeds, peppercorns, mustard seeds, cumin seeds, fenugreek seeds, cloves, and bay leaves. Stir the spices continuously until they become fragrant and start to turn golden, 1-2 minutes. Remove from the heat immediately.
  2. Add the spices to a blender along with the rest of the curry paste ingredients. Purée until a smooth paste is formed.

TO MAKE THE CURRY:

  1. Continue cooking the chickpeas and potatoes at medium heat, partially covered, and stirring occasionally. Add 1/2 cup more water if it starts to dry out. Cook until chickpeas and potatoes are fully cooked through, about 30 minutes.
  2. Add the tomatoes and curry paste, and cook for another 15 minutes, stirring occasionally, until the tomatoes have broken down into the sauce.
  3. Add more salt to taste, and cayenne pepper if you want it spicier. Serve.

Recipe taken from http://www.onegreenplanet.org

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