Eating on a budget is hard. This recipe is perfect if you are on a tight budget, as it requires only a few ingredients (some of which you might have laying around in your pantry already). You need to make this vegan chickpea curry if you are looking for a delicious but quick and easy dinner recipe.
What is curry?
Curry is a combination of spices, such as ginger, coriander, cumin, a variety of chili and (but not limited to) turmeric (Read more about turmeric here). Fun fact, turmeric actually gives curry the yellow color.
The curry (in dish form), which is what this recipe is all about, is a dish that originates from the Indian subcontinent. There are many types of dishes, and usually are composed of different meats or plant based proteins, vegetables and a sauces using curry spices.
About this curry
This curry is made using Red Thai Curry (But you could use any other curry paste). It is medium spice, mildly sweet and with hints of coconut. This curry topped with coriander and lime, served over rice and accompanied with naan bread.
The ingredients for the Vegan Chickpea Curry
A few questions you might have:
Can I use normal milk instead of coconut milk in this Vegan Chickpea Curry?
You could use cream instead of coconut milk, but I highly recommend using coconut milk. Coconut milk will add the best flavour to the curry, while keeping the dish vegan/dairy-free.
How to fix a runny curry:
Before you add the coconut milk and curry paste:
Make sure to drain any liquids in the pan from cooking the vegetables, if there is any. This will make your sauce runny.
After you have added the coconut milk:
Let the curry cook, stirring constantly. The liquids will reduce and the sauce will thicken the longer it cooks.
What kind of rice should I use?
You can use any type of rice that you have in your house. If you are going to the store and don’t mind spending an extra buck or two, then you should get basmati or jasmine rice. It will upgrade your dish by adding extra aroma and a nice texture.
Breakdown of costs for the Vegan Chickpea Curry
These prices are estimates, these might change depending on your supermarket and the quality of ingredients that you choose.
- 2 cans of chickpeas – 2 euros
- Can of coconut milk- 0.75c
- Thai red Curry paste-1.13 euros
- Zucchini- 0.69c
- Red bell pepper- 0.99 c
- 1 cup of rice – 0.60c
Total Cost per serving: 1,54 euros per serving. If you are trying to save money, then this dish is perfect to do so. This dish is also perfect to meal prep as it last a few days in the fridge.
Finally,
I hope you enjoyed this recipe! Let me know if you decide to try it out and don’t forget to send me your #Lifestylemartina creations.
Other recipes you might like:
THE PERFECT LOW CARB DINNER: ZUCCHINI LASAGNA
EASY & QUICK LOADED NACHOS TO SHARE
My goal is to get you to cook and experiment in the kitchen, even if you are not an expert. If you would like to get to know me more, follow me on instagram : Lifestylemartina . You will read daily tips, quick recipes, personal content and pictures of my travel experiences. Looking forward to seeing you there!
If you enjoyed this recipe, don’t forget to subscribe to my newsletter for exclusive recipes and tips!
Below, the full recipe of the Vegan Chickpea Curry! Enjoy.
Vegan Chickpea Curry (Quick, Easy & Budget Friendly)
Ingredients
- 2 cans chickpeas rinsed and drained
- 1 cup Rice
- 100 gr red Thai curry paste
- 2/3 can coconut milk (full fat)
- 1 Large Zucchini
- 1 Red bell pepper
- 1 tbs olive oil
- coriander optional
- lime optional
- Naan bread optional (as a side)
Instructions
- Cut the zucchini and bell pepper into small squares (approximately the size of your chickpeas)
- In a pan or skillet, on medium heat, add olive oil. Add the zucchini and the bell pepper and cook until soft. Once cooked, transfer vegetables from pan to a bowl.
- In that same pan, add the curry paste and cook for about 30 seconds or until fragrant. Add the coconut milk and mix together.
- Add the cooked vegetables back to the pan, and the chickpeas. Mix everything and cook for around 10 more minutes or until sauce is at your desired consistency.
- Serve over rice, and top with (optional) coriander and lime.
Martina is a trained and experienced chef. She has worked as a Chef in multiple restaurants in the Netherlands. Currently, she works as a Marketing Manager for a Start-up in The Hague. In her spare time, she cooks and bakes delicious recipes to host friends and shares all of her best recipes and tips through her blogs.
