This is a delicious vegan curry packed with nutrition, protein and surprisingly tasty. Here in this curry I used basic blend of turmeric, cumin, cinnamon, fenugreek, cloves, bay leaves and coriander as a seasoning. Adding turmeric was all it took to turn the dish into a bright yellow curry and this is mearly similar to the Thai currys. I used coconut milk for the creaminess but feel free to use cream/any milk of choice if desired.
Chickpeas are High in fiber and protein. You get a good dose of healthy fats, a bit of iron and calcium, and if you cook your own dried beans, it’s low sodium as well! But if using canned thorough rinsing would be helpful to reduce the sodium content.
Yields: 3-4 servings
Preparation time-30 minutes
Cooking time-30 minutes