that require no oven/microwave just stove or raw
Here's a simple and tasty vegan recipe for Stovetop Chickpea Curry:
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon coconut oil or olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan bread (for serving)
Instructions:
1. Heat the coconut oil or olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Stir in the ground cumin, coriander, turmeric, ginger, and cayenne pepper (if using). Cook for 1 minute to toast the spices.
5. Add the diced tomatoes (with their juices) and drained chickpeas to the skillet. Stir to combine.
6. Pour in the coconut milk and stir well. Bring the mixture to a simmer.
7. Reduce the heat to low and let the curry simmer gently for about 15-20 minutes, stirring occasionally, until the flavors meld together and the sauce thickens slightly.
8. Season the curry with salt and pepper to taste.
9. Serve the chickpea curry hot over cooked rice or with naan bread. Garnish with fresh cilantro.
Enjoy your delicious stovetop chickpea curry!
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