Creamy Dreamy Chickpea Curry – Easy Vegan Magic!

A rich and comforting vegan chickpea curry, bursting with bold spices and creamy textures. This simplified recipe features tender chickpeas simmered in a fragrant blend of aromatic spices, coconut milk, and tomatoes, making it easy to prepare without sacrificing flavor. A special trick with the coconut milk enhances the creaminess and adds an extra layer of indulgence, making this hearty, plant-based dish even more delicious and satisfying. So here is my famous all-nationality, chickpea curry!

INGREDIENTS:
1 can of full fat coconut milk
2 cans of cooked chickpeas or natural taste cooked canned chickpeas with vegetables
1/4 cup of raw cashews
2 medium tomatoes roughly chopped
1 medium or small onion roughly chopped
1 teaspoon of greater ginger,
2 teaspoons of grated garlic,
2 teaspoons of tomato purée,
salt to taste
your favourite curry paste or curry powder to taste
fresh coriander

METHOD:
Start by adding the cashews, tomatoes and onions into a blender and blend them into a smooth consistency
Now, heat up a thick bottom pot or pan over medium-low heat, then slowly add the coconut milk. We are going to reduce it, therefore add it slowly, little by little until you have added the whole can of coconut milk and the coconut purée has separated from the coconut oil.
Add the tomato purée and stir it for about one minute; then add the curry powder or curry paste of your choice. Stir for 30 seconds then add the garlic and ginger, stir them for about 30 seconds more; add the blended vegetables and adjust the salt, then stir to incorporate everything together, lower the heat and allow it to cook for a few minutes so all the flavors blend up.
Serve it with a side of white rice and enjoy!

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