Warming 1-Pot Chickpea Curry (Vindaloo-Impressed)


Two bowls of vindaloo-inspired vegan chickpea curry with jeera rice and cilantro

An EASY vegan model of vindaloo has evaded us for some time. Recreating the wealthy, spicy, warming flavors of this Indian curry whereas staying true to our dedication to simplicity is a problem. The hunt continues, however via our trials and tribulations, we landed on a brilliant comforting, warming chickpea curry that was too good to not share!

Made in 1 pot with easy-to-find components, this curry is fuss-free and SO flavorful. Allow us to present you the way it’s completed!

Tomato, garlic, ginger, red pepper, vegetable broth, chickpeas, oil, apple cider vinegar, onion, coconut sugar, spices, and sea salt

The vindaloo we’ve tried from Indian eating places has a wealthy, spicy, tangy, and not-too-tomatoey sauce that has us completely hooked! Recreating the precise dish turned out to be too bold for weeknight cooking (let’s be sincere…too troublesome, and we’re getting takeout!), however what we landed on has grow to be a brand new weeknight favourite!

This 1-pot chickpea curry begins with sautéing onion and pink bell pepper till very tender, which creates a wealthy, savory-sweet base. Then recent ginger, garlic, and cumin seeds start sending it into warming territory!

Minced ginger, garlic, and cumin seeds in a pot with sautéed onion and bell pepper

Subsequent come recent tomatoes for a saucy, substantial base. We tried with canned however discovered the stronger tomato taste overpowered the dish. A bit of little bit of tomato paste, nevertheless, provides depth and thickness.

We saved the spices easy, warming, and accessible: pink pepper flakes, coriander, cinnamon, and clove.

Spices, tomato paste, fresh tomatoes, and sautéed veggies in a pot

The remaining necessities embrace chickpeas for heartiness, vegetable broth to make it saucy, sea salt for total taste, and somewhat apple cider vinegar and coconut sugar (or one other sweetener) to imitate the candy, tangy flavors of vindaloo.

Pouring vegetable broth over chickpeas in a pot

After simmering to thicken and let the flavors develop, you may optionally stir in child spinach for a dietary enhance!

Using a wooden spoon to stir a pot of our warming 1-pot vegan chickpea curry inspired by vindaloo

We hope you LOVE this chickpea curry! It’s:

Subtly spicy
& SO scrumptious!

It’s a easy, satisfying weeknight meal that pairs completely with our Straightforward Jeera Rice and feels further particular when served with Straightforward Vegan Naan or Fluffy Gluten-Free Naan.

Extra Chickpea Recipes

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Overhead shot of a bowl of jeera rice and warming vegan chickpea curry topped with cilantro

Prep Time 15 minutes

Cook dinner Time 40 minutes

Complete Time 55 minutes

Servings 4 (~1 ¼ cup servings)

Course Entrée

Delicacies Gluten-Free, Indian-Impressed, Vegan

Freezer Pleasant 1 month

Does it hold? 3-4 Days

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  • 1-2 Tbsp coconut or avocado oil (if oil-free, sub water and add extra as wanted)
  • 1 cup diced white or yellow onion (1/2 giant onion yields ~1 cup or 160 g)
  • 1 giant pink bell pepper, diced (1 giant pepper yields ~1 ½ cups or 180 g)
  • 3 cloves garlic, minced (3 cloves yield ~1 ½ Tbsp or 14 g)
  • 2 tsp minced recent ginger
  • 1 tsp complete cumin seeds (or sub half as a lot floor)
  • 1 ½ cups chopped recent tomatoes (2-3 roma tomatoes yield 1 ½ cups or 300 g)
  • 2 Tbsp tomato paste
  • 1 tsp pink pepper flakes
  • 1/2 tsp floor coriander
  • 1/2 tsp floor cinnamon
  • 1 tiny pinch floor cloves
  • 2 (15-oz.) cans chickpeas, drained (or sub ~3 cups home-cooked instead of the two cans)
  • 1/2 cup vegetable broth*
  • 1/2 tsp sea salt
  • 2 tsp apple cider vinegar
  • 2 tsp coconut sugar (or maple syrup)
  • 2-3 cups child spinach (elective)
  • If serving with rice or naan, begin it earlier than making the curry. Recipes are linked within the components part above.

  • Warmth oil in a big pot or giant rimmed skillet over medium warmth. As soon as scorching, add the onion and sauté till starting to melt, about 2-3 minutes. Add the pink bell pepper and sauté for 3-4 minutes, stirring sometimes, till softened.

  • Add the garlic, ginger, and cumin seeds (and extra oil, if wanted) and sauté for 1 minute, till aromatic.

  • Add the chopped tomatoes, and cook dinner for 5-7 minutes till they start to interrupt down. Then add the tomato paste, pink pepper flakes, coriander, cinnamon, and cloves, and cook dinner for 1 minute, till aromatic.

  • Add the drained chickpeas, vegetable broth, salt, vinegar, and coconut sugar (or maple syrup) and stir. Deliver to a simmer over medium-high warmth. As soon as simmering, cowl, scale back warmth to low, and cook dinner for 20-25 minutes to thicken and permit the chickpeas to take in the flavors.

  • Take away the lid, improve the warmth, and proceed cooking for 5-10 minutes, till thick and saucy. Style and regulate, as wanted, including extra vinegar for acidity, coconut sugar for sweetness, or salt for total taste. Optionally, stir in child spinach and cook dinner till wilted.

  • Get pleasure from with rice (or different grains) and/or naan and garnish with coconut yogurt and recent cilantro (all elective).

  • Retailer leftovers in a sealed container within the fridge for as much as 3-4 days or within the freezer for as much as 1 month. Reheat within the microwave or on the stovetop, including somewhat water if wanted, till heat.

*We examined with canned tomatoes and located the tomato taste to be too overpowering.
*We examined changing the vegetable broth with water, however strongly most well-liked the model with vegetable broth.
*Very loosely tailored from Swasthi’s Hen Vindaloo.
*Diet info is a tough estimate calculated with out elective components.

Serving: 1 serving Energy: 260 Carbohydrates: 41.8 g Protein: 10.4 g Fats: 7.1 g Saturated Fats: 3.2 g Polyunsaturated Fats: 1.3 g Monounsaturated Fats: 0.9 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 631 mg Potassium: 597 mg Fiber: 10.6 g Sugar: 13.7 g Vitamin A: 367 IU Vitamin C: 69 mg Calcium: 96 mg Iron: 2.4 mg