These high protein vegan chickpea curry recipes are perfect for weeknight dinners. Here are seven recipes for every day of ...

For an easy and tasty dinner recipe try these oven-baked butter chickpeas paired with cauliflower, potatoes, and curry spice.

A creamy chickpea curry rich with coconut milk and tamarind. It's ready in no time and mainly uses store cupboard ingredients, making it perfect for midweek meals. Heat the coconut oil in a large ...

When the onion is translucent, add the spices: ginger, cumin, paprika, turmeric, curry and salt and pepper. Combine everything. Then add the tomato paste, coconut milk and chickpeas and mix.

Stir for a few seconds then add squash, chickpeas and coconut milk. Season with salt ... combine soba noodles and approximately half of curry. Cook stirring frequently until noodles are warm.

This vegan chickpea and cauliflower curry really is faster to make than ordering a takeaway, and it’s bursting with flavour and richness from the coconut milk. The flavours will improve ...

Add a little more oil and curry powder, continue cooking for 30-60 seconds. 3. Add drained chickpeas ... If you’ve got some coconut cream/milk, cream or cashew cream, stir a drizzle in now.

In a medium pot, heat the vegetable oil over medium heat. Add the shallots and sauté until soft and lightly golden, 3 to 4 ...

Boil the chickpeas with water (add salt to taste) until soft. Once the lentils are cooked, add the onions, chillies, curry powder ... Now add the coconut milk and water and simmer until the ...

Add your dry spices, turmeric, cumin and curry powder and stir to ... followed by your coconut milk and finally your drained chickpeas. Squeeze the juice of half a lime and stir.

Heat coconut oil in a medium pot over medium heat. Add mustard seeds and cook until they crackle, 20 seconds. Add curry leaves and ... Pour in coconut milk and coconut cream, and simmer until ...