This is a super easy vegan chickpea curry recipe, that molds together a great ... minced or grated 15 to 20 fresh curry leaves Pinch black pepper 7 ml (1½ tsp) curry powder 10 mL (2 tsp) coarse ...

Curry and rice are the foundation of Sri Lankan cuisine, and this creamy, mildly spiced vegan version comes together with canned chickpeas and a handful of other pantry staples. It pairs just as ...

Add garlic, lemon zest salt and spices and cook until fragrant, about 1 minute. Add chickpeas and stock, simmer over low heat for about 30 minutes until sauce thickens. Place cous cous in a large ...

and curry leaves and cook for 10 seconds before adding the tomatoes. Cook for 7 minutes. Add the sugar and cook for a minute before adding back in the cooked eggplant. Add the chickpeas with 50 ml ...

Mix the flour, coconut and salt ... about 2 minutes each side.Brush with the oil when hot and scatter over the black pepper.

Mix the ginger and shallots with the curry powder, lime juice, yogurt, sriracha (or other hot sauce), and salt and pepper to taste. Combine this with the chickpeas (garbanzos), then gently mix in ...

This quick and easy curry is a pantry staple star – make it with lentils, chickpeas or beans, and potato, pumpkin, or kumara, peas or green beans. 1. Heat a good drizzle of oil in a large fry ...

This coconut chickpea curry from Kurrypinch chef-owner Shaheen Ghazaly is richly spiced and creamy with coconut milk, topped with crunchy fried onions and fresh cilantro.