{"id":68930,"date":"2024-01-16T09:00:00","date_gmt":"2024-01-16T09:00:00","guid":{"rendered":"https:\/\/entertainment.runfyers.com\/index.php\/2024\/01\/16\/warming-1-pot-chickpea-curry-vindaloo-inspired\/"},"modified":"2024-01-16T09:00:00","modified_gmt":"2024-01-16T09:00:00","slug":"warming-1-pot-chickpea-curry-vindaloo-inspired","status":"publish","type":"post","link":"https:\/\/entertainment.runfyers.com\/index.php\/2024\/01\/16\/warming-1-pot-chickpea-curry-vindaloo-inspired\/","title":{"rendered":"Warming 1-Pot Chickpea Curry (Vindaloo-Inspired)"},"content":{"rendered":"


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An EASY vegan version of vindaloo has evaded us for a while. Recreating the rich, spicy, warming flavors of this Indian curry while staying true to our commitment to simplicity<\/a> is a challenge<\/em>. The quest continues, but through our trials and tribulations, we landed on a super comforting, warming chickpea curry that was too good<\/em> not to share!<\/p>\n

Made in 1 pot<\/strong> with easy-to-find ingredients<\/strong>, this curry is fuss-free and SO flavorful. Let us show you how it\u2019s done!<\/p>\n

\"Tomato,<\/figure>\n

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The vindaloo we\u2019ve tried from Indian restaurants has a rich, spicy, tangy, and not-too-tomatoey sauce that has us totally hooked! Recreating the exact dish turned out to be too<\/em> ambitious for weeknight cooking (let\u2019s be honest\u2026too difficult, and we\u2019re getting takeout!), but what we landed on has become a new weeknight favorite! <\/p>\n

This 1-pot<\/strong> chickpea curry starts with saut\u00e9ing onion and red bell pepper until very tender, which creates a rich, savory-sweet base<\/strong>. Then fresh ginger, garlic, and cumin seeds begin sending it into warming territory!<\/p>\n

\"Minced<\/figure>\n

Next come fresh tomatoes for a saucy, substantial base. We tried with canned but found the stronger tomato flavor overpowered the dish. A little bit of tomato paste, however, adds depth and thickness. <\/p>\n

We kept the spices simple, warming, and accessible<\/strong>: red pepper flakes, coriander, cinnamon, and clove.<\/p>\n

\"Spices,<\/figure>\n

The remaining essentials include chickpeas for heartiness, vegetable broth to make it saucy, sea salt for overall flavor, and a little apple cider vinegar and coconut sugar (or another sweetener) to mimic the sweet, tangy<\/strong> flavors of vindaloo.<\/p>\n

\"Pouring<\/figure>\n

After simmering to thicken and let the flavors develop, you can optionally stir in baby spinach for a nutritional boost<\/strong>!<\/p>\n

\"Using<\/figure>\n

We hope you LOVE this chickpea curry! It\u2019s:<\/p>\n

Warming
Savory
Subtly spicy
Vibrant
Comforting
Wholesome
& SO delicious!<\/p>\n

It\u2019s a simple, satisfying weeknight meal that pairs perfectly with our Easy Jeera Rice<\/a> and feels extra special when served with Easy Vegan Naan<\/a> or Fluffy Gluten-Free Naan<\/a>. <\/p>\n

More Chickpea Recipes<\/h2>\n

If you try this recipe, let us know! Leave a comment, rate it, and don\u2019t forget to tag a photo\u00a0@minimalistbaker<\/a>\u00a0on Instagram. Cheers, friends!<\/p>\n

\"Overhead<\/figure>\n
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Prep Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n

Cook Time <\/span>40 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n

Total Time <\/span>55 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\n

Servings <\/span>4<\/span> (~1 \u00bc cup servings)<\/span><\/span><\/p>\n

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Course <\/span>Entr\u00e9e<\/span><\/p>\n

Cuisine <\/span>Gluten-Free, Indian-Inspired, Vegan<\/span><\/p>\n

Freezer Friendly <\/span>1 month<\/span><\/p>\n

Does it keep? <\/span>3-4 Days<\/span><\/p>\n<\/div>\n

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