Delicious and Creamy Vegan Chickpea Curry Without Coconut Milk Recipe

This vegan chickpea curry is a delightful and creamy dish that is perfect for those who prefer to avoid coconut milk. Packed with flavors and spices, this curry is not only healthy but also incredibly satisfying. Made with simple ingredients, this recipe is easy to follow and will surely become a favorite in your household. Serve it over steamed rice or with warm naan bread for a complete and filling meal.

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 2 cups diced tomatoes
• 2 cups cooked chickpeas
• 1 cup vegetable broth
• 1 cup unsweetened non-dairy milk (such as almond or soy milk)
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Steamed rice or naan bread, for serving

Directions

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the diced onion and cook until translucent.
3. Stir in the minced garlic and grated ginger, and cook for another minute.
4. Add the ground cumin, coriander, turmeric, and cayenne pepper. Cook for a minute to toast the spices.
5. Add the diced tomatoes and cook for 5 minutes, until they start to break down.
6. Add the cooked chickpeas and vegetable broth. Stir well and bring to a simmer.
7. Reduce the heat to low and let the curry simmer for 15 minutes, allowing the flavors to meld together.
8. Pour in the non-dairy milk and stir to combine. Cook for another 5 minutes.
9. Remove the pan from heat and stir in the lemon juice. Season with salt and pepper to taste.
10. Garnish with fresh cilantro and serve the curry over steamed rice or with warm naan bread.

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