Breadcrumbs
| Aubergines with Chilli and Ginger
| Tofu Biryani
| Garlic Nan Bread
| Green Curry Paste
| Veggie Chilli
| Spicy Buffalo Cauliflower Wings
| Ginger Ale
| Chickpea Vindaloo
|
Chickpea Vindaloo
An easy, flavorful gluten-free & vegan chickpea vindaloo - chickpeas in spicy and tangy tomato curry.
Serves 4 (Estimated) Rating 4/5

Prep Time 10 Minutes Cooking Time 60 Minutes

Ingredients |
500 Gram Chickpeas |
1 Teaspoon Coconut Oil |
1 Onion, diced |
1 Litre Water |
400 Gram Potatoes |
250 Gram Tomato |
Vindaloo Curry Paste |
½ Teaspoon Coconut Oil |
1 Teaspoon Cardamom Pods |
1 Tablespoon Coriander |
1 Teaspoon Black Pepper |
1 Tablespoon Mustard Seeds |
2 Teaspoon Cumin Seeds |
2 Teaspoon Fenugreek Seeds |
5 Cloves |
2 Bay Leaves |
1 Teaspoon Cinnamon |
1 Teaspoon Turmeric |
1.5 Tablespoon Paprika |
1 Teaspoon Sugar |
4 Red Chillies, finely chopped |
4 Garlic Cloves, chopped |
2 Ginger, peeled and minced |
2 Tablespoon Tomato |
1.5 Teaspoon Salt |
250 Millilitre Lemon Juice |
Method |
Prep the chickpeas: |
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 some more. |
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. |
Prepare the vindaloo curry paste: |
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. |
Finish the chickpea vindaloo: |
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 ½ 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 and enjoy. |