Make this easy healthy (vegan + gluten free) vegetable chickpea curry for your next weeknight dinner. It's loaded with all your most favorite vegetables -chickpeas, spinach, broccoli and potatoes all in one dish. It's coconut-y creamy well balanced curry, I bet it's going to be your best family dinner any day.
1cupsprouted chickpeas (channa)(you can soak chickpea over night and use that as well, if you don't have sprouted chickpeas)
1medium broccoli
3potatoes
½ bunchspinach(palak)
2onions, finely chopped
2tomatoes, finely chopped
2green chilies slit
1teaspoonginger-garlic paste
1tablespoon red chili powder (adjust as per spice preference)
½ teaspoonturmeric powder
1teaspoonroasted coriander powder
3cloves
1 inchcinnamon
1bay leaf
1cupthick coconut milk
Salt to taste
2teaspoonoil
fresh coriander leaves for garnish
Instructions
How to make sprouted chickpeas
Rinse chickpeas well. Soak in enough water over night.
Next morning, drain water and transfer soaked chickpeas into a white cotton cloth(cheese cloth or muslin cloth) and cover it loosely and set it aside for a day or 2.
Sprinkle some water over the cloth a few times as required whenever the cloth turns too dry and shake the sprouts so they spread evenly and starts to sprouts uniformly. The moisture helps the sprouts to grow well.
Get those vegetables ready -
Par boil sprouted chickpeas, potatoes separately with pinch of salt.
Making the curry -
Heat oil in a wok. Add cloves, cinnamon stick and bay leaf. Add finely chopped onions along with green chilies and fry till onions turn translucent.
Add ginger-garlic paste and cook till raw smell of the paste is gone.
Add finely chopped tomatoes and cook until tomatoes turn soft and mushy.
Add the spice powders, mix.
Add the par boiled chickpeas and potatoes, sauté for about 3 minutes. Add the broccoli and sauté again. Add salt to taste.
Pour about 1 cup water (you'll need to adjust the amount of water, start with half cup first and then add little by little as needed) bring it to boil. Cover and continue to cook until the vegetables and chickpeas are cooked fully and the curry reaches thick consistency.
We will add coconut milk and that will make the curry a bit runny so make sure you have a thick consistency curry before you add coconut milk. DO NOT add too much water.
When vegetables are fully cooked, add chopped spinach and cook for 3 to 4 minutes.
Finally add coconut milk, give it a stir. Let it cook on low flame for about 2 minutes until you see one or 2 bubbles.
Turn off the flame. Do to boil the curry after adding coconut milk, this will make the split. We just want to heat it up after adding coconut milk.
Garnish with fresh coriander leaves and serve hot with steamed rice.
Notes
Vegetable choice- This vegan chickpea curry is totally adaptable. You add on any vegetables of your choice. Cauliflower florets instead of broccoli, sweet potatoes instead of regular potatoes and use canned chickpeas instead of sprouted chickpeas! Totally works.
Substitutions for spice powders- Instead of different spice powders, use store bought curry powder. Taste might not be the same, but it still tastes delicious! Use about 1 ½ teaspoon of curry powder in the recipe.
Spice levels - I prefer my curry spicy and I always combine green chilies and red chili powder (green chilies are small chilies that resemble jalapenos, you can find it in Indian stores. Feel free use Jalapenos instead of green chilies. For every 2 green chilies, use 1 small jalapeno). The flavors from green chilies and the heat tastes amazing in curry. If you can't handle heat, please skip green chiliesand adjust red chili powder(can use cayenne pepper) to suit your heat tolerance levels.
Meat lovers- And if you want to try with meat, go ahead and add chicken. Lamb or beef can be used as well.
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.