vegetarian chickpea curry

Beautiful Thai peanut coconut cauliflower chickpea curry packed with bold flavors, rainbow veggies, and plant-based protein. This cozy, vegetarian chickpea curry is made in one pan in just 30 minutes for the perfect weekday meal!

Thai Peanut Coconut Cauliflower Chickpea Curry

For the curry:

coconut oil

garlic,

ginger

carrot,

cauliflower,

green onions, diced

(15 ounce) can lite coconut milk

water broth

red curry paste

natural creamy peanut butter (or cashew butter)

gluten-free soy sauce or coconut aminos

turmeric

cayenne pepper,

salt

red pepper, julienned

chickpeas,

peas

To garnish:

cilantro

Green onion

peanuts

Place a large deep 10 inch deep skillet or a large pot over medium high heat. Add in coconut oil, garlic and ginger and cook for 30 seconds, then add in green onion, carrot and cauliflower florets. Saute for 3-5 minute until cauliflower begins to turn a slight golden brown and onions soften.

Next, add in coconut milk, water, curry paste, peanut butter, soy sauce/coconut aminos, red cayenne pepper, turmeric, and salt, and stir well to combine.&nbsp;

Then stir in bell pepper, and chickpeas; simmer over medium-low heat for 10 minutes. Taste, and adjust seasonings as necessary.&nbsp;

Before serving, stir in frozen peas and simmer an additional minute, then pour into bowls or divide into meal prep containers.&nbsp;

Garnish with cilantro, green onion and chopped peanuts/cashews. Great with brown rice or quinoa for a full protein packed plant based meal. Enjoy!

This easy vegan chickpea curry is filled with aromatic spices and covered in a rich sauce. Low fat, healthy, and oil-free but you'd never know it. Ready in as little as 10 minutes!

Easy Vegan Chickpea Curry

onion

garlic

curry powder

cumin powder

coriander

paprika

tomatoes

chickpeas

almond milk

maple syrup

Salt and pepper

Preheat a large nonstick skillet over medium heat. While the pan is heating combine the curry powder, cumin, coriander, paprika, and ginger into a small bowl and whisk together. 

Once the pan is ready toss in the onions and garlic along with a couple of tablespoons of water. Cook until the onions are soft. Usually, just a couple of minutes.

Sprinkle the dry spice mixture over the onions and garlic. Mix well until the spice mixture covers the onions and cook for one more minute. Add a little water if necessary to prevent sticking.

Add the tomatoes, chickpeas, and milk to the pan and stir well until everything is combined. Bring to a simmer and cook for 2-3 minutes. 

Reduce heat to medium-low, add the maple syrup, and season to taste with salt and pepper. Simmer for 2-3 more minutes.

Remove from heat and serve over brown rice or enjoy by itself as a soup.

So yummy! And what big portions! I have enough to last just myself for quite a long time, and good too because I could just eat this for the rest of my life!

I just made this for dinner. I had to tweak it because I didn't have red onion  or curry powder. I don't know much about spices and thought tumeric would be a good substitute. Well it wasn't  so I added lime juice. I used white onion instead of red onion and I added peas to give a splash of color.  I loved it!! I can't wait to try it with curry powder.

I have made this 3 times now and my husband can't get enough.  We love it.  The only change I make is to add an extra tsp of spicy Thai curry.  I serve it over a quinoa recipe that uses sauteed shallots, oregano and lemon zest.  Sooooo tasty together.

So simple, and I loved that it used 'regular' ingredients that I already had on hand.
I thought it tasted fantastic without the maple syrup, so I actually hesitated before I added it - I am just not a fan of sweet stuff in general and I was worried it might ruin our lunch.
But I added it anyway and it took the dish to a whole other level - not sweet at all, but much 'softer' Really yummy.
Thanks a lot for another easy recipe with regular ingredients that just works.

I made this twice. It was very tasty. I can't eat rice because it really spikes my blood sugar. I did everything according to the recipe. But I threw everything in my Ninja and pureed it and made a delicious soup. Not what the ideal recipe was but I really enjoyed the flavors.

Jan, you do what you gotta do to make it work for you. Glad you can enjoy it and I like the creativeness of making it work! Blessings.

Extremely tasty! I only used 1TS maple syrup and added 1 TS lemon juice. It was fabulous straight away but spectacular the next day!I served it with steamed broccoli, lemon coconut carrots, black rice and roasted cashews.

Thank you! Love all the additions. Thanks for sharing. I'm hungry now:)

My first hand at curry - came out amazing! I followed the recipe exactly, as I always do with recipes. I MIGHT add more veggies next time, but that's about it. My 5 year old who is super picky had about 5 bites of everything (a WIN for us!!) so I am so happy I tried this.

I LOVE THIS RECIPE!!! 
My partner and I are watching what we eat because we've gained a few extra pounds during the holidays, and I made this the other night. It's delicious and we enjoyed it very much.
I doubled the recipe just so we were able to meal prep for a few days.

Curious, what is the serving size? The recipe says its 4 servings, but what is the measurement for the serving?

Thanks!!

This was delicious and easy to prepare! I made it according to the recipe and then made it minus the chickpeas and diced tomatoes but used sliced carrots and green peas and it tasted just like Japanese curry which I love but gave up when I went wfpb. Thank you so much for this recipe, the spice combo was exactly what I was looking for!

Kimi,
So glad you enjoyed it and love your alterations. I can't wait to try it!

I'm from the Caribbean and made this recipe to the letter a few times. Wonderful! The next few times, however, I added scotch bonnet pepper (we like spicy food) and "shadow benny" aka culantro (that's right - not cilantro), doubled the spices, chickpeas, onions, and garlic,  used fresh ginger instead of powdered, and added fresh veggies (chopped baby spinach, green peas, yellow and purple carrots, and broccoli). I also splurged with the fat and used real coconut milk. Tasted great that way too! I served it over a wild rice/black barley/daikon radish seed medley. Oh my yum yum! iThanks for the recipe! It's one of my favorites! The chickpeas can be swapped for anything - goat, chicken, veggies - so this will be a new base in my "toolbox".

That sounds amazing!!! Thanks for sharing and so glad you enjoyed it.

This dish is fantastic!! I love being on the WFPBD. I have never felt better ?. Thanks Shane for all your recipes.

Awesome.  Nice warm spice.  Easy peasy.  2 thumbs up.

I used light coconut milk and thought this recipe was excellent! Have not had a bad recipe from your site and I am now thinking I should only cook your recipes!

I’ve been looking for a coconut milk free curry recipe for a long time and I’m so happy I’ve finally stumbled upon this one. I would’ve been happy with a “less taste, more health” recipe but Shane’s recipe doesn’t sacrifice ANY taste. In fact, this has easily become my favorite curry recipe I’ve made. It’s truly great!

Could I use corn starch instead of arrowroot to thicken a bit?  I’m going to try this with oat milk!  This looks yummy 😊

Hi Shane,
Just made this yesterday night and it was a bless! First time making a curry and I loved it. The spices ratio is perfect and this is so simple to make :D

Hugs from Belgium

OMG Delicious!! Will keep this on my list! Will serve this to those "Oh you don't eat meat?"

The best curry I’ve ever had! I added broccoli, carrots and mushrooms but otherwise followed the recipe to a T. Thank you Shane! Your recipes rock :)

Im 2 and a half years vegan and honestly im getting so sick of the same foods. I always thinking cooking stuff like this will be super time consuming and hard but it definitely wasnt!! It tastes so good and was super easy. I was missing coriander and ginger but it still came out great. Also i put flour to thicken it since im out of cornstarch. Will definitely be making this a lot more :) thanks!

Absolutely great,  no pictures due to the fact we devoured it!  👍

Such an easy recipe. So delicious made even more so by the low fat/calorie content

amazingly easy vegan curry! i didn't have any almond milk on hand so i subbed in coconut milk and omitted the maple syrup (i find coconut milk to be quite sweet already) and it was wonderful!! the first night i had it i was a tad rushed and didn't let the chickpeas soften up all that much or give the flavors time to meld (it was still delicious) so i popped it in the slow cooker the next day for a couple hours and that totally brought it to the next level! serve it with some coconut yogurt or cream (especially if you up the curry powder and add some chili powder), fresh cilantro and naan bread to knock it out of the park!!

Amazing! Made this for the first time tonight. Will be a Staple for sure!

Hi Shane, 
I made this tonight.  Didn’t have any rice, so put it over whole grain elbow macaroni.  It was delicious.  Really enjoyed it.
Thanks!!

I didn't think I was a curry girl, but you may have converted me.  This is great, and I'm sure it will be even better tomorrow.  I might add a second can of chick peas!  The only bad part is that I added Almond Breeze Coconut Almond Blend milk, and something caused it to separate...any suggestions on avoiding next time?  It's not a freshness issue, I had plenty in my coffee this morning and it didn't separate.  Tastes fine, just looks weird.  I hope it's ok to eat like that, because I'm on round 2.  Also, what amount is your serving sizes?

Hello Shane!  This revipe was one of the easiest I've ever made!  So tasty!  Will be making again!

Absolutely delicious! So quick and easy to make. It was full of flavor and the leftovers were even better the next day. Will definitely make this again. And again.

I cannot stop making and eating this dish!  My husband had it the first time I made it and while he liked it, it didn't actually hit him until I made it the second time!    I have never made anything so easy and flavorful in my life!  I did not have any almond milk or diced tomatoes so substituted macadamia milk and stewed tomatoes......it is awesome!  Thank you for creating such well thought out easy, and delicious food!

This recipe is great! Followed the recipe and served over mixed brown and white jasmine rice with broccoli. I’m not a big fan of chickpeas or spicy food but this was amazing! I used 2 tsp cornstarch to thicken it up a little bit.

I used coconut milk and added chili powder.... SO GOOD!!! I'm a big fan of you recipe Shane!

I’ve never had curry before  but wanted to try this recipe. It was sooo good! The longer I ate it, the more I liked it! I mixed in a bag  of brown Success rice and a bag of frozen broccoli florets. My boyfriend and son also loved it, thanks so much for this recipe!

The best curry I've ever had! So flavorful, creamy, rich, and delicious. Can't wait for the leftovers tomorrow!

This is delicious exactly as written. This is one of the few recipes I have ever tried that is not bland, but it truly has flavor! And it's so fast and easy to make! I made a quadruple batch as a dish to pass at a large family Christmas dinner and it was devoured! Everyone loved it and my husband was bummed out that there were no leftovers to take home. This is now in my frequent meal rotation at home.

We love Indian food- so this recipe was a must-do.   Wow, it turned out so good!   I used   jarred minced ginger instead of ginger spice and added 4 cloves fresh minced garlic.  I served it over mixed wild rice and brown rice.  We love this recipe - the bold spicy flavor really knocks it out of the park!  Thank you!

Absolutely delicious !  This will now be our go-to Chana Dal Masala recipe ! I was out of onions (sad day LOL ), so I added 1/2 teaspoon hing (asefoetida), and a half teaspoon of extra hot red pepper powder. 
 Otherwise , we made as directed.  SOOOOO good ! It made enough for two dinners for us (although it was hard not to eat it ALL LOL ), so we're really looking forward to having it tonight after it's had time to develop even more !  This will be in regular rotation -- after we use the aquafaba for your cornbread (best cornbread EVER BTW), we will use the chickpeas to make this !  Thank you, Shane !

Full of flavor! I’ve made this several times now. This is by far my favorite curry recipe. Thanks for sharing!

Holy moly! We are rather new to WFPB lifestyle and dishes like this make me think it’s possible to live without meat. So much flavor, so much yum! This was fantastic. Can’t wait to try more of your recipes. Thank you!

Thank you so much, Laura! From a former meat-eater, BIG TIME, it's totally possible and worth it to live without it. :) Blessings.

This chickpea curry has become one of my "go to" meals. It's relatively fast, inexpensive, oil- free, and delicious! And I love how you can easily add veggies to it--I've tried spinach, kale, and last night it was cauliflower--and you've got a really complete dinner, especially when it's all over brown rice. Thanks so much for making mealtime so enjoyable!

This is the tastiest vegan dish I have ever made at home, and I make a lot (I’m vegetarian). I added carrots (fresh) and corn (frozen) and used fresh tomatoes and garbanzo beans instead of canned. Also added 1/2 tsp of turmeric, lemon pepper, went light on the cumin, and used red curry spice instead of regular. Used fresh ginger instead of dried. In the end, I wanted more sauce/soup so added another 1/2 cup almond milk and 1 extra tbsp  maple agave syrup.
Tasted amazing the next day, even cold. Ate with brown rice. Garnished with basil.
The point is, even if you modify the ingredients a bit, if you follow the instructions, this dish is AMAZING.
I dare you to cook this for you and a friend (too amazing to not share, although you may want it all for yourself like me. But you can always make more :) )

So yummy! I added some broccoli and used cornstarch to thicken the curry.  I loved it, thank you for sharing this. Greetings from Argentina!

This recipe is amazing! So easy to make and super flavorful! I've never had curry before. I'm in love! This will definitely be one I make again. I used soy milk instead of almond and did use the arrow root powder to thicken. Shane, your food is my favorite! Thank you!

So good, so simple. The best curry recipe I've ever used, vegan or otherwise. I come back to it again and again.

Thank you so much for this recipe!!!  I love it!  Fast, easy and delicious!

This was Deelish! I screwed up and thought I bought chick  peas  but I actually had bought a pinto, black and kidney bean mix.  I used this can m, but added some carrot and celery to add crunch since my beans were softer. I also added spinach at the end. It was super duper yummy!

Loved this! The little bit of sweet alongside the kick of spice was delicious! This will definitely be in my rotation. Thanks for a great recipe!

Absolutely delicious! Very hard to find a curry recipe without coconut milk. I find coco milk really hard to digest and I love curry so this recipe will be a staple for me. Thank you!!!

So easy, so filling, not heavy, clean and simple! The spices come together perfectly, and the sweetness of the maple syrup provides a perfect balance. I'm sold on Shane and Simple after making this recipe! Thank you, Shane!

I love that this recipe uses simple ingredients that I (mostly) had sitting around the house. I didn't have a red onion so substituted in a yellow one, and used oat milk instead of almond milk. The spice mixture was awesome - I'll be stealing it to cook some lentils in soon because it was so good. I let the pan simmer until I couldn't wait any longer (about 25 minutes) and it thickened up nicely. Next time I will also be doubling the recipe because I went back for seconds and had to fight my sister off from the pot so I would have leftovers for lunch

Only tweak is that I found the final product to be a touch too sweet - will be halving the maple syrup next time, especially if I use a sweeter red onion.

hey Jenny S
I LOVED HOW U SAID U SIMMERED THIS CURRY TIL YOU COULDNT WAIT ANY LONGER!
LOL

AMAZING! I’ve been vegan for 7 years and have decided to stop being a “junk food vegan” and really try to lose some weight. What an amazing recipe this is. Super low cal AND no oil. The portion size is HUGE and easily feeds four people. I didn’t have unsweetened almond milk, so I used a cup of light soy milk and omitted the syrup because the soy milk was lightly sweetened. I served it with some no oil roasted potatoes and it made a delicious bowl of food. So well done! I’ll definitely make it again!

I made this curry just as written and my husband ate it 2 days in a row.  It is delicious.  I did make it late in the evening and then served it the next day.  Taste test says it does  get better as a leftover.
Thanks for another great recipe/

I have been looked for a tasty no oil vegan curry. Great with no oil Roti!

Omg I LOVED it!! Added some diced potatoes, green beans, carrots, and red bell pepper to the onion and garlic sauté and followed the rest of the recipe and it came out SUPER yummy!! Oh but I did use a touch of agave instead of syrup and canned coconut milk instead of almond milk bc my partner has a serious nut allergy. Everyone loved it even my picky 1 year old and super picky  3 year old!! I was worried it would be too spicy for them but I put it on top of some quinoa and they gobbled it all up!  Thank you sooo much! Can’t wait to try your other recipes!

WOW! I love your recipes Shane but this one might just be my favorite. It is tasty, healthy,  and SUPER QUICK to make. I also love that it had no oil and that I had all the ingredients on hand too! My husband, who can be picky, REALLY enjoyed it and asked for this recipe to be put in our regular dinner rotation. Thank you so much for sharing this and for all your other easy and healthy  plant-based recipes! Merry Christmas to you and your family :)

Shane, your recipes are amazing. While I used curry paste instead of the spices, it still was easy and oil free. Really appreciate your recipes and religiously follow your boards on Pinterest. Please keep sharing. Happy holidays to you and your family.

Perfect for a wet January day!  You know, Shane, if I had to pick only one online source of recipes to keep, it would be yours!!

Delicious! And very easy to make. I appreciate that it's oil free without a bunch of sugar and junk. I went heavier on all of the spices just because I like things with lots of strong flavor. And I liked the maple syrup in it for the sweetness. I'm going to keep this as one of my staple rotation foods. Probably will experiment occasionally with adding other things such as sweet potato, frozen peas, light coconut milk. I'm really really happy that I found this website.

This is a favorite curry recipe as the spices seem exactly right to me--what I do is follow it with the onion garlic spices tomato and used cashew milk--but also add a bunch of veggies--I did a pound of cauliflower, one pound of zucchini and yellow squash, and about 12 ounces butternut squash( pre-roasted) I have added pressed tofu to this as well --and or the chick peas. I have made it several times now and it is very adaptable. I cut the maple to 1/2 tab--and also added three ounces spinach at the end. Like that you give ways to cook without oil too. I usually skip the rice with all the extra veggies don't miss that. After cooking onion and spices and tomato a bit I have put the whole thing in a slow cooker on high for about 3 hours-and that works too. Thank you. A keeper!

I was wondering if i could add some cauliflower to this recipe, and if so how much should i add? Looks great i will definitely be making this soon.

I make this recipe all the time!  It is so easy and tasty!  If you are on the fence about curry, please try this recipe!  It is what changed my mind about it!

I just made this for lunch today because I was craving it. It’s one of my all time favorite recipes. It’s easy, quick, delicious and healthy. I served it with brown rice and peas. Thank you Shane for posting recipes that are so tasty and filling!

That was so delicious!! I always tweak recipes so I made a few changes. I don’t eat onions and substitute them with leek, it always works well! I also skipped the tomatoes and added potatoes, sweet potatoes, carrots and spinach. I also grated fresh turmeric and ginger, a tbsp of masala byriani spice and a tbsp of dried sage. 
I also added a bit of homemade almond cream toward the end. 
It was really amazing!
I’m making it again today, I’m out of chickpea so I added portobello mushrooms and I’m trying it in my pressure cooker this time. 
Also I didn’t  add the maple syrup last time but I admit I’m curious so will add it this time :)
Thank you for a great recipe, after being vegan, gluten free and relatively low fat for so long, it can be a challenge finding something I've never made that works really well. 
I love Indian food but I don’t want to eat all that coconut milk/cream so that was really perfect✨❤️

I forgot to add, but it’s important, everyone in my family loved it, including my 3 and 7 year old. Parents are sometimes afraid to make dishes like this because they think their children won’t eat it but I think you should always try. This is such a fun and flavorful dish, and the more you expose kids to bold flavors, the more open they become to trying new things. :)

Thank you for sharing this recipe!  We LOVED it!  I was so excited to try a curry that did not have coconut milk as an ingredient.  The flavor was spot on.

Hi Shane, so happy to have found your blog. We are a few months in to plant based eating, so newbies. This was the first recipe I have made of yours, and it was exceptional. Thank you for sharing your knowledge and recipes! I am excited to try many more!

Shane does it again! Here's what I love about this recipe in no particular order: it's oil-free!, it uses ingredients I always have in my pantry, it is almost effortless to make..seriously, I only had to chop an onion, I'm not a huge curry fan and I gobbled this up, it was quick to make, it made enough for leftovers after 2 of us ate til we were full. Now, what I hated about it: NOTHING!

This one is a winner that is going into heavy rotation because it's easy, nutritious, and filling. We served it with leftover brown rice and some steamed kale and that's all we needed for happy bellies.

Good on ya, Shane for another winner, winner Vegan dinner! :)

Just the right amount of spice. This dish is delicious! I added portobello mushrooms and Swiss chard my neighbor had given me from her garden and served over brown rice. 
Yet another winner from Shane &amp; Simple!! Thank you for all you do for us!!

Hi Shane.  This is delicious and so easy to add to my Sunday batch cooking!   Based on other reviews, I only added 1 tablespoon of maple syrup and I added some frozen broccoli!  We will enjoy this during the week with the pot of kamut I also made.  I really enjoy your recipes!

This is actually not a spicy dish. My kids don't like hot food and love this recipe. You should be fine.

Love, love, love this recipe.  It.was impossible to find a curry recipe without coconut milk until Shane made it simple!  I love coconut milk but it elevates my cholesterol.  I am so glad to have found this recipe.  I added frozen peas when I reheated and served it over cooked potatoes.  So delicious!  Thank you, Shane!

Incredible!!
As a farm wife, I often have a hard time convincing my farm boys (husband AND a bunch of young men) that they want to eat vegan/vegetarian meals.
This one, from the very start, was a win. 

Just mixing the spices brought my husband in from his office, saying it smelled like our favourite Indian restaurant 😋 
It only got better, I simmered it for about an hour, and the aroma.... 

Amazing. Even the left overs disappeared!  Thanks Shane!

Just made this today. My first curry and it is GOOD!  I added a carrot and served over kale and rice. And the bonus is I have two containers in the freezer. Thank you for the great recipe.

Just finished lunch centered around this dish.
Really great and simple and I’ve saved it.
We follow a WFPBNO diet. What a Godsend this was! I did add 2 teaspoons of graham Marsala, mushrooms and a few handfuls of organic greens.
I cook my garbanzo beans from scratch.
Thank you! I’ll be searching for more gems!

Oh my goodness this was so easy and delicious.  I served it over rice and power greens and it’s only 2 WW points.  This is a keeper!  Thanks so much😊

Made this again tonight and doubled the recipe. I add a  half teaspoon of coconut extract to the almond milk to give it a little coconut milk flavor. This is fast, easy, delicious, and can be frozen. The spices will change a little when you freeze it but it’s still delicious!

Dear Shane, I have not made this yet, but based on my other experiences with your recipes, I have no doubt that it will be terrific. I hope the rest of your relocation goes smoothly.  Did you ever discuss why this happened, cause I was surprised when I read about it for the first time when you were about to move. If it is none of my business, point taken. Hope you all love your new home.

Shane~
First time making a dish like this. Super delicious! I tripled the recipe - half of it for a client I chef for &amp; half for us! I let it simmer for a little over an hour &amp; the flavors just got better! Can't wait to make it for the big family I cook for. They are going to LOVE it! Another fabulous creation! Hope all is well with the big move!

Laura

My husband is not a fan of coconut milk but I have never made a curry without it.  Until now!!   This was delicious, easy, and low fat.  The trifecta.    THANK YOU!

This is one my favorites. Easy to make and very good. I usually make a double batch. It’s a keeper.

Another hit from SHANE &amp; SIMPLE! Hubby grumbled about wanting to  add fake chicken to it, but then admitted it was yummy JUST THE3 WAY IT WAS!  Going to try your pumpkin muffins soon!

Like others have commented, I love that this recipe is coconut milk free and OMG it is so easy.  I followed recipe exactly except for using oat milk rather than almond milk.  I was skeptical of the maple syrup but it rounded out the spice flavors very well.  This is about as complicated a recipe as I can handle a lot of the time but this one really delivers!  Thank you very much!

Love it! Healthy and easy to make without coconut milk. I just added potatoes to mine it was delish. It’s a hit at my house. Can’t wait to make your banana bread

OMGOODNESS!  This is absolutely wonderful!  I did not have any Red Onion so I substituted some already chopped yellow onion. I made it for a lunch tomorrow for a couple of my non-vegan friends. I can't wait to see how they like it. I also added corn and sweet peas. What a beautiful dish and so healthy.  I think it's this is a dish that my husband will love as well. If I had some spinach on hand I would have used it instead of the peas and corn.

Love this easy and satisfying meal for those busy weeknights. I threw in some shredded cabbage while it simmered, as well as some chopped/precooked potatoes, and it was delicious! Thank you for this recipe!

This was such an easy recipe, but what a result!! I'm eating it right now over quinoa / rice blend. It's just amazing. Took NO time to make. The spices really pack a punch, but it's mediated by the maple syrup flavor coming through. Bonus: The house smells fantastic.

I made this 2 nights ago over jasmine rice and it was so good!  We had leftovers tonight and it was even better!  My topper the first night was cilantro, tonight I remembered what my mom used to put on her curried chicken &amp; rice when I was little - coconut flakes and sliced banana - Holy Moly, it was fantastic!  Going to make more this weekend and Hubby wants me to try it using coconut milk instead of the almond milk, looking forward to trying it out again.  This is another WINNER!!!

Amazing!  Love this!  And I did not have any ground coriander!  I did have smoked spicy paprika.    I will be making this regularly!

Could you use date syrup in lieu of maple syrup?

Made this for the first time today - so quick and easy and  a huge winner’. Thank you!!

This is delicious and comes together so quickly and easily.  We used 2 cans of chickpeas for a chunkier Currie, crushed tomatoes rather than diced because one member of the family doesn’t like tomato chunks, and added a tiny pinch of cayenne pepper at the end.  We served with cilantro lime basmati rice and salad.  Everyone loved it, kid included.  Thank you so much for this  flavorful, well balanced, oil free, and nutritious recipe.  It’s going to be in our regular weeknight rotation!

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