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Chickpea Vindaloo | Yup, it's Vegan

Chickpea Vindaloo (Spicy Chickpea Curry)

An easy, flavorful gluten-free & vegan chickpea vindaloo - chickpeas in spicy and tangy tomato curry. Make your own vegan vindaloo at home using flavorful fresh curry paste. Note that you need to soak your chickpeas in advance.

Course Main Course
Cuisine gluten-free, grain-free, Indian, soy-free, vegan, vegetarian
Keyword chickpea vindaloo
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Total Yield 5 servings
Calories Per Serving 365 kcal
Author Yup, it's Vegan

Ingredients

For the chickpeas vindaloo:

  • 2 cups dried chickpeas
  • 1 tsp coconut oil
  • 1 yellow or white onion diced
  • 5 cups water
  • 1 and 1/2 cups diced potatoes (about 2 medium potatoes)
  • 1 cup diced tomato (about 2 medium-small tomatoes)
  • vindaloo curry paste (recipe below)

For the vindaloo curry paste:

  • 1/2 tsp coconut oil
  • 1 tsp cardamom pods scant
  • 1 tbsp coriander seeds
  • 1 tsp black peppercorns
  • 1 tbsp mustard seeds
  • 2 tsp cumin seeds
  • 2 tsp fenugreek seeds
  • 5 cloves
  • 2 bay leaves
  • 1 tsp ground cinnamon
  • 1 tsp ground turmeric
  • 1 and 1/2 tbsp paprika
  • 1 tsp coconut sugar (or regular sugar)
  • 4 red chilis seeds removed (or not, if you dare), chopped
  • 4 cloves garlic chopped
  • 2 inches fresh ginger peeled and minced
  • 2 tbsp tomato paste
  • 1 and 1/2 tsp salt
  • 1/4 cup lemon juice (about 1 large lemon) (or red wine vinegar)

Instructions

Prep the chickpeas:

  1. Soak the chickpeas overnight, or for 1 hour using this quick soak method. Cover with plenty of water as they will nearly double in size.
  2. In a large saucepan, warm the coconut oil. Add the onion and a pinch of salt, and stir. Cook for 3-5 minutes, until the onion is softened. Add the potato and stir.
  3. Drain and rinse the chickpeas and add them to the pot along with the potatoes and 5 cups of water. Bring to a boil and then reduce to medium heat. Partially cover the pot. Continue to stir occasionally, and cook until the chickpeas are tender, about 40 minutes.

Prepare the vindaloo curry paste:

  1. Meanwhile, in a skillet over medium heat, melt the coconut oil. When it begins to shimmer, add the cardamom pods, coriander seeds, peppercorns, mustard seeds, cumin seeds, fenugreek seeds, cloves, and bay leaves. Stir the spices continuously until they become fragrant and start to turn golden, 1-2 minutes. Remove from the heat and pan immediately.
  2. Add the spice mixture to a blender along with the rest of the curry paste ingredients. Puree until a smooth paste is formed.

Finish the chickpea vindaloo:

  1. Once the chickpeas are cooked through, stir the curry paste and diced tomato into the pot. Continue cooking at medium heat, partially covered, and stirring occasionally. Add 1/2 cup more water if it starts to dry out. Cook until the tomatoes have broken down, 20-30 more minutes.
  2. Add more salt to taste, and cayenne pepper if you want it spicier. Serve topped with fresh cilantro, over rice (pictured is brown basmati rice) or with other accompaniments of choice.
Nutrition Facts
Chickpea Vindaloo (Spicy Chickpea Curry)
Amount Per Serving (1 fifth recipe)
Calories 365 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Monounsaturated Fat 1g
Sodium 521mg 22%
Potassium 357mg 10%
Total Carbohydrates 84g 28%
Dietary Fiber 28g 112%
Sugars 7g
Protein 18g 36%
Vitamin A 31%
Vitamin C 104%
Calcium 15%
Iron 32%
* Percent Daily Values are based on a 2000 calorie diet.