Burmese Tomato and Chickpea Curry (Vegan)
A flavorful and hearty vegan curry made with chickpeas, tomatoes, and aromatic Burmese spices. Perfect served with rice or naan bread. Naturally dairy-free and gluten-free.
Ingredients
- 2 cans Chickpeas
- 1 28 oz can Diced tomatoes
- 1 medium Onion
- 3 cloves Garlic
- 2.54 cm Ginger
- 1 tsp Turmeric powder
- 1 tsp Cumin
- 1 tsp Coriander
- 0.25 tsp Chili flakes
- 0.5 cup Vegetable broth
- 2 tbsp Vegetable oil
- 0.25 cup Cilantro
- 1 tbsp Lime juice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium heat, which is about 175°C.
- 2Add the 1 medium onion, chopped into small pieces, and cook, stirring occasionally, until it looks soft and see-through, about 5 minutes.
- 3Add the 3 cloves of garlic, minced, and the 2.54 cm of ginger, grated, and cook for 1 minute more, until you can smell their fragrance.
- 4Add the 1 teaspoon of turmeric powder, 1 teaspoon of cumin, 1 teaspoon of coriander, and 0.25 teaspoon of chili flakes. Stir constantly for 30 seconds until fragrant.
- 5Pour in the 1 28 oz can of diced tomatoes (undrained), the 2 cans of chickpeas (drained and rinsed), and the 0.5 cup of vegetable broth. Stir everything together and bring the mixture to a gentle simmer.
- 6Reduce the heat to low, cover the pot, and let it simmer for 30 minutes. Stir occasionally to prevent sticking. The sauce should thicken slightly.
- 7Remove the pot from the heat. Stir in the 1 tablespoon of lime juice. Serve the curry hot, garnished with the 0.25 cup of fresh cilantro, chopped.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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