chickpea vindaloo

An easy, flavorful gluten-free &amp; vegan chickpea vindaloo - chickpeas in spicy and tangy tomato curry. Make your own vegan vindaloo at home using flavorful fresh curry paste. Note that you need to soak your chickpeas in advance.

Chickpea Vindaloo (Spicy Chickpea Curry)

chickpeas

coconut oil

yellow onion

water

potatoes ((about 2 medium potatoes))

tomato ((about 2 medium-small tomatoes))

curry paste ((recipe below))

tsp cardamom pods (scant)

coriander seeds

tsp black peppercorns

mustard seeds

tsp cumin seeds

tsp fenugreek seeds

cloves

bay leaves

cinnamon

tsp turmeric

1 and 1/2 tbsp paprika

tsp coconut sugar ((or regular sugar))

red chilis (seeds removed (or not, if you dare), chopped)

garlic (chopped)

ginger

tomato paste

salt

lemon juice

Soak the chickpeas overnight, or for 1 hour using this quick soak method. Cover with plenty of water as they will nearly double in size.

In a large saucepan, warm the coconut oil. Add the onion and a pinch of salt, and stir. Cook for 3-5 minutes, until the onion is softened. Add the potato and stir.

Drain and rinse the chickpeas and add them to the pot along with the potatoes and 5 cups of water. Bring to a boil and then reduce to medium heat. Partially cover the pot. Continue to stir occasionally, and cook until the chickpeas are tender, about 40 minutes.

Prep the chickpeas:

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 and pan immediately.

Add the spice mixture to a blender along with the rest of the curry paste ingredients. Puree until a smooth paste is formed.

Prepare the vindaloo curry paste:

Once the chickpeas are cooked through, stir the curry paste and diced tomato into the pot. Continue cooking at medium heat, partially covered, and stirring occasionally. Add 1/2 cup more water if it starts to dry out. Cook until the tomatoes have broken down, 20-30 more minutes.

Add more salt to taste, and cayenne pepper if you want it spicier. Serve topped with fresh cilantro, over rice (pictured is brown basmati rice) or with other accompaniments of choice.

Finish the chickpea vindaloo:

Easy, 1-pot chickpea curry with tomatoes, red bell pepper, and warming spices. A comforting, plant-based meal perfect for meal prep or weeknights!

Warming 1-Pot Chickpea Curry (Vindaloo-Inspired)

diced white or yellow onion ((1/2 large onion yields ~1 cup or 160 g))

red bell pepper, diced ((1 large pepper yields ~1 ½ cups or 180 g))

cumin seeds

tomatoes

tsp red pepper flakes

tsp coriander

tsp cinnamon

tiny pinch ground cloves

chickpeas,

vegetable broth*

tsp sea salt

tsp apple cider vinegar

tsp coconut sugar ((or maple syrup))

baby spinach ((optional))

Easy Jeera Rice

Easy Vegan Naan

Coconut yogurt ((or store-bought // plain, unsweetened // we

chopped cilantro

If serving with rice or naan, start it before making the curry. Recipes are linked in the ingredients section above.

Heat oil in a large pot or large rimmed skillet over medium heat. Once hot, add the onion and sauté until beginning to soften, about 2-3 minutes. Add the red bell pepper and sauté for 3-4 minutes, stirring occasionally, until softened.

Add the garlic, ginger, and cumin seeds (and more oil, if needed) and sauté for 1 minute, until fragrant.

Add the chopped tomatoes, and cook for 5-7 minutes until they begin to break down. Then add the tomato paste, red pepper flakes, coriander, cinnamon, and cloves, and cook for 1 minute, until fragrant.

Add the drained chickpeas, vegetable broth, salt, vinegar, and coconut sugar (or maple syrup) and stir. Bring to a simmer over medium-high heat. Once simmering, cover, reduce heat to low, and cook for 20-25 minutes to thicken and allow the chickpeas to soak up the flavors.

Remove the lid, increase the heat, and continue cooking for 5-10 minutes, until thick and saucy. Taste and adjust, as needed, adding more vinegar for acidity, coconut sugar for sweetness, or salt for overall flavor. Optionally, stir in baby spinach and cook until wilted.

Enjoy with rice (or other grains) and/or naan and garnish with coconut yogurt and fresh cilantro (all optional).

Store leftovers in a sealed container in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. Reheat in the microwave or on the stovetop, adding a little water if needed, until warm.

Absolutely delicious. Myself (vegan) and the boyfriend (omnivore) just loved it! MB recipes never miss!

This chickpea curry is a "go to" meal. Tasty, not too hot and easy to make. Great for a mid-week meal or for serving when I have weekend dinner guests.

I made this the day that the recipe came out and forgot to give it an all star review! I have made it again since then! It is so tasty and I love that it uses ingredients that I normally keep on hand. Works to make in a pinch! As always the flavors were spot on and it was fresh and delicious. The recipe was so clear and easy to follow (which is always true!). Thanks again for a wonderful curry, I have loved every curry of y'alls I have tried (and I have tried most of them)! Thank you for sharing all these wonderful recipes with us! :)

This is fantastic! I served with your "perfect coconut rice" recipe. Will definitely make again.

Delicious, easy and quick! I didn't have cumin seeds so I tossed in about a teaspoon of black mustard seeds (which I should have added earlier on with the onions and garlic, so they would get toasted and "pop"), and I didn't have fresh ginger so used about a 1/2 teaspoon of powdered.  I added about 2 teaspoons of Thai green chili paste, and a few shakes of cayenne chili pepper powder. I used a 15 ounce can of diced tomatoes because I didn't have fresh, but I guess my additional spices balanced out the flavors. I served it with basmati rice. Thanks for the recipe!

So SO good and quick for a weeknight meal. I shared left overs with a coworker the next day, and she went out and made it that night. Love the simplicity of a one pot meal with the complexity of amazing flavors. I made the vegan naan to go with it, and all i can say is make a double batch of naan - even my 4 and 7 year olds loved it &lt;3 Looking forward to the next recipe!

This is wonderful and smells amazing!  Even hubs—who I’m trying to convince to eat less meat—loved this. I used tinned tomatoes, because that’s what I had. Also added a bit extra spice because that’s the way we like things. I’ll def make again!

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Chickpea Vindaloo (Spicy Chickpea C...

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Top 2 chickpea vindaloo recipes from across the web

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Chickpea Vindaloo (Spicy Chickpea C...

Warming 1-Pot Chickpea Curry (Vinda...

The most viewed chickpea vindaloo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine