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Delicious Oil-free Chickpea Curry

I'm sharing how I made this huge batch of curry, please decrease the recipe ingredients based on how much curry you wish to prepare.

You'll need:

  1. 5 cups dry chickpeas

  2. You can also use canned chickpeas

  3. 1 cup hot water

  4. 1 can diced tomatoes

  5. 1 can coconut milk

  6. 1 large yellow onion

  7. 1 knob of garlic (yes, the entire bulb)

  8. 2.5 thumbs of fresh ginger root

  9. 1.5 Tbsp Better than Bouillon No Beef Base

  10. 1 Tbsp of:

  11. Black pepper

  12. Garam Masala

  13. Turmeric powder

  14. Seasoned salt

  15. 1/3rd cup Curry powder

  16. 3 Tbsp smoked paprika

  17. 2.5 Tbsp fresh ground cumin

  18. 1 handful fresh basil leaves (chopped)

  19. 1/2 cup nutritional yeast flakes

Appliances:

  1. Instant Pot

  2. Large Cooking Pan/Wok

  3. Immersion blender

Make it:

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  1. First, cook dry chickpeas until very soft (no hard center)

  2. I cooked the chickpeas for 90 minutes on high pressure in my Instant Pot

  3. You can cook a huge batch of chickpeas and just store them for later use

  4. Or you can use canned chickpeas

  5. To a non-stick wok or deep pan or pot, on medium high heat, add 1 cup of water

  6. Add diced onions, garlic, and ginger to water and let simmer for a couple minutes

  7. I used the food chopper of the immersion blender to quickly dice up the onions, garlic, and ginger

  8. Stir in better than bouillon paste and thoroughly mix

  9. Next, add spice mixture and stir once again

  10. Pour in can of diced tomatoes and mix well with the spices and onion mixture

  11. Add in the cooked chickpeas (no need to drain the water)

  12. Add in freshly cut basil leaves and thoroughly mix the chickpeas with the spices

  13. Using your immersion blender, give the chickpeas a few pulses to make it creamier

  14. You don't want it to turn into a full mushy soup; there should be enough individual grains of chickpeas visible - see video

  15. Pour in coconut milk and stir everything once again

  16. Turn heat down to medium and allow to simmer for about 5 minutes

  17. Lastly, add in nutritional yeast flakes and let the mixture simmer for a couple more minutes

  18. As it simmers, taste the curry and adjust to your liking

  19. Optional to add freshly squeezed lemon

  20. Garnish with green onions or fresh cilantro leaves

Serve hot by itself, or with a side of rice or some bread/naan.