It’s totally fine to eat if you can stand looking at it:) Blessings and Happy New Year!!! I served it over mixed wild rice and brown rice. Can I use full fat coconut milk, and throw this in the instant pot? Angelica, love your creativity. This revipe was one of the easiest I’ve ever made! I want to see your work. Peace and feast, Shane. I have been looked for a tasty no oil vegan curry. Will definitely be making this a lot more thanks! Cook until onions are soft. I added broccoli, carrots and mushrooms but otherwise followed the recipe to a T. Thank you Shane! I followed the recipe exactly, as I always do with recipes. I’m happy your enjoyed the curry and hope you will enjoy some of the other recipes. Print Recipe. Will definitely make this again. I love that this recipe uses simple ingredients that I (mostly) had sitting around the house. So yummy! Serve with samosas and Indian bread for dunking. I made this curry just as written and my husband ate it 2 days in a row. Combine all seasonings except the Garam Marsala. I always thinking cooking stuff like this will be super time consuming and hard but it definitely wasnt!! And I love how you can easily add veggies to it–I’ve tried spinach, kale, and last night it was cauliflower–and you’ve got a really complete dinner, especially when it’s all over brown rice. That’s wonderful, Tanta! Thank you so much, Laura! Thanks for sharing. Adding them to the onions and garlic in the beginning allows them to roast and release all that flavor. It was full of flavor and the leftovers were even better the next day. Quick release the remaining pressure. So flavorful, creamy, rich, and delicious. So simple, and I loved that it used ‘regular’ ingredients that I already had on hand. I’m sold on Shane and Simple after making this recipe! Chickpea Curry - No Coconut Milk. Thanks for reaching out. iThanks for the recipe! Suggest a substitute for tomatoes? Hello Shane! I love being on the WFPBD. I make my own from dried ones because cans usually have salt added and take more room to store in the cupboards. That sounds absolutely crazy good. I did make it late in the evening and then served it the next day. Thank you, Shane! AMAZING! (Keep saute mode on low if using the Instant Pot, stir often). Naturally vegan, oil-free, and low in fat. Your email address will not be published. This dish is fantastic!! It’s one of our favorites, especially on a cold day:) Peace. Absolutely delicious ! Super low cal AND no oil. But, I opted to use unsweetened almond milk and eliminate the oil. My husband had it the first time I made it and while he liked it, it didn’t actually hit him until I made it the second time! No fancy or foreign ingredients, like the oh-so intimidating coconut milk. LOL! This is one of the few recipes I have ever tried that is not bland, but it truly has flavor! Also added 1/2 tsp of turmeric, lemon pepper, went light on the cumin, and used red curry spice instead of regular. LOL! Hi Shane, I made this tonight. Blessings. The recipe says its 4 servings, but what is the measurement for the serving? Absolutely great, no pictures due to the fact we devoured it! I have also made it with coconut milk for a sweeter/richer flavor. I always like to hear how people get creative with these dishes. This is great, and I’m sure it will be even better tomorrow. So delicious made even more so by the low fat/calorie content. 3rd serving, thinned it out and had soup. It’s the perfect mid-week meal because it’s hearty and you can get it to the table quickly. I didn’t have a red onion so substituted in a yellow one, and used oat milk instead of almond milk. However, you can use cream, but it would no longer be vegan. Thank you so much and I’m so pumped you enjoyed it. Do you have an equivalent measurement for the amount of chickpeas? Add in the tomato paste if using. I just fixed this and it’s delicious. I only used 1TS maple syrup and added 1 TS lemon juice. Shane, your food is my favorite! This Easy Vegan Chickpea Curry is full of flavor, low-fat, healthy, simple to make, satisfying, ... I’ve been looking for a coconut milk free curry recipe for a long time and I’m so happy I’ve finally stumbled upon … It was fabulous straight away but spectacular the next day!I served it with steamed broccoli, lemon coconut carrots, black rice and roasted cashews. Quick release the remaining pressure. One pot, 30 minute Tomato Basil Coconut Chickpea Curry - sautéed onions, garlic and gingered stewed in crushed tomatoes, coconut milk and a few herbs and spices make for a simple yet … I’m also very fond of Thai curries because of the sweetness from the coconut. If you have always wanted to delve into the world of curries, start right here. I used white onion instead of red onion and I added peas to give a splash of color. I doubled the recipe just so we were able to meal prep for a few days. And, it’s delicious. I’m so glad you enjoyed it. A serving is about a cup or so. This will now be our go-to Chana Dal Masala recipe ! We love it. I am so excited to try this recipe- do you think we can use soy milk instead of almond milk? Wow, it turned out so good! can you use double cream instead of almond milk or coconut milk. This chickpea curry has become one of my “go to” meals. Drain and rinse. I’ve tried many of your recipes and have loved them all. I’m so glad you enjoyed it. Sue, thanks so much for reaching out. Lock the lid, seal the valve, and pressure cook on high for 50 minutes, with a 20 minute natural pressure release. Peace. I’m going to try this with oat milk! I used coconut milk and added chili powder…. Kelly, that is so great! It should be quite thin as it will thicken up as it simmers. I love how simple it was to fix. Haha, thanks, Virginia! So happy you enjoyed it. So good, so simple. It made enough for two dinners for us (although it was hard not to eat it ALL LOL ), so we’re really looking forward to having it tonight after it’s had time to develop even more ! I made it according to the recipe and then made it minus the chickpeas and diced tomatoes but used sliced carrots and green peas and it tasted just like Japanese curry which I love but gave up when I went wfpb. Full of flavor! This looks yummy . I added some broccoli and used cornstarch to thicken the curry. This was awesome! I hope this helps. So easy, so filling, not heavy, clean and simple! Turn heat down to low and let simmer for 10-15 minutes, stirring at least every minute so it doesn't stick. Congratulations on beginning your journey. But, I have not yet tried it in the Instant Pot. Thank you . Had this over Cauliflower Rice and later over sweet potatoes. Only tweak is that I found the final product to be a touch too sweet – will be halving the maple syrup next time, especially if I use a sweeter red onion. Stay safe and blessings. So easy to make and super flavorful! Thanks a lot for another easy recipe with regular ingredients that just works. Wow, thank you so much, Beth! Remove from heat and serve over rice or by itself as a soup. Then add in and stir. I’m a big fan of you recipe Shane! Thanks Shane for all your recipes. This will definitely be in my rotation. So glad you enjoyed it. Thank you for the recipe. Cynthia, that is great! Hope you enjoy it! Thank you so much, Lucille! Blessings. Lina, thank you so much! I love it! I also added spinach at the end. PJ, that sounds amazing! Greetings from Argentina! I’m so glad you liked it. I used light coconut milk and thought this recipe was excellent! It was very tasty. If you make this recipe I want to know. Thank you for this! 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