I know what you’re thinking…Curry? In the summer? Why?
Because why not!?
I’m only realizing this now, I’ve always enjoyed a bowl of curry in the summer as much as I would in any other season, especially during my childhood. I loved the strong bright flavours that are packed in the curry spices, with splashes of fresh lemon juice. Something about that combination seemed to pump me up on a lousy day. It also seemed like a simple dish that my mom would put together on a busy day. Aside from the childhood nostalgia and how I feel about curry, another reason I enjoy making this recipe is that it’s a one-pot dish!
I’ve been on the go lately and barely getting around my kitchen for cooking a meal. When I do, I try to make a quick one that doesn’t need much work, with an even lesser clean-up time than usual. So when I was looking at what to meal-prep last weekend, it was a no-brainer to make this Vegan Chickpea Curry. It was the ideal Delicious Easy Meal to get me all energized on comfort food all week long!
Besides the fact that I rely on quick and simple recipes when I’m meal-prepping, I like to keep my ingredients list short but flavourful! In this Vegan Curry, you’ll only need to cut up and prepare 7 plants, and set aside 7 spices. You’ll also need oil, coconut milk, veggie broth or water, and a bayleaf. That’s it!
Here’s what you’ll need:
- Red Onion
- Green Bell Peppers
- Red Bell Peppers
- Sweet Potatoes
- Curry Powder
- Garam Masala
- Black Pepper
- Nutritional Yeast
Start with preparing the ingredients. Rinse and drain the chickpeas. Dice up the bell peppers. Then peel and cut the sweet potato into small 1-inch bite size cubes. And before you start cooking, dice the onion and mince the garlic finely. Then heat the oil in a pan over medium-high heat.
Next, add the onion to the pan and cook for 4 minutes until they are translucent. Then add the garlic for a further minute, until fragrant. Add the bell peppers and cook for 5 minutes. Add in the potatoes and cook for 5 more minutes while you keep stirring. Then add the chickpeas and the spices (except nutritional yeast). Stir again, add the coconut milk, and fill the pan with the veggie broth/water to cover the potatoes halfway. Add the bayleaf and bring it to a boil. Give it a final stir and cover for 10 minutes.
Once the potatoes are soften, add the nutritional yeast and stir. Lower the heat and simmer for 5 more minutes. Remove from heat once the potatoes are tender soft and the sauce is thickened. Remove the bayleaf. Serve over steamed rice and a bunch of kale, with a squeeze of fresh lemon and garnished with parsley.
Another reason to cook a curry meal in the summer? It’s ready in about 30 minutes! So what are you waiting for? Grab the recipe below and go get cooking!
This Vegan Chickpea Curry is so bright and cozy, it will get you all refreshed and nourished during this hot weather. Or if you live anywhere like where I do (Atlantic Canada), you might get to enjoy this on a rainy day too!
If you have any questions about this recipe, or gave it a try, I’d love to hear your thoughts in the comments section below. Remember to rate the recipe with ⭐️⭐️⭐️⭐️⭐️. This will help us sustain Plant Based Arab.
Snap a photo of your dish, and tag us on Instagram @PlantBasedArab, so we can see and share your remake!
Vegan Chickpea Curry
1 Diced Red Onion
1 Freshly Minced Garlic
1 Diced Green Bell Pepper
1 Diced Red Bell Pepper
1 Large Sweet Potato
1 Can Chickpeas – Drained & rinsed
Bunch of Kale
1 Tsp Curry Powder
1 Tsp Cumin
1/2 Tsp Turmeric
1/2 Tsp Garam Masala
1 Tsp Black Pepper
1/2 Tsp Salt
1 Tbsp Nutritional Yeast
- The Rest
1 Tbsp Neutral/Peanut Oil
1 Canned Coconut Milk
3-4 Cups Veggie Broth/Water
Lemon – Freshly squeezed
Parsley – Garnishing
- Rinse and drain the Chickpeas. Peel and cut up the Sweet Potato into small 1-inch bite size cubes. Prepare the rest of the ingredients and set everything aside.
- Heat Oil in a large pan over medium-high heat.
- Cook the Onion for 3-4 minutes – until translucent.
- Add Garlic and cook for another minute – until fragrant.
- Add in the Bell Peppers and cook for 5 minutes.
- Add the Potatoes and cook for 5 more minutes – stirring frequently.
- Add the Chickpeas and Spices (except Nutritional Yeast). Stir well.
- Add in the Coconut Milk and fill the pan with the Broth/Water to cover the Potatoes halfway.
- Add the Bayleaf and bring to a boil. Stir and cover for 10 minutes.
- Add the Nutritional Yeast and stir. Lower the heat and simmer for 5 more minutes. Remove and serve over steamed rice and a bunch of kale.
Enjoy your demeal!