This vegan chickpea curry is a warming dish that is perfect for autumn and winter dinners. Of course, there’s nothing stopping you from preparing it in spring and summer as well. It pairs wonderfully with naan bread.
Ingredients
- Red bell pepper: 1 piece
- Green bell pepper: 1 piece
- Yellow bell pepper: 1 piece
- Tomato: 1 piece
- Red onion: 2 pieces
- Chickpeas: 1 can
- Canned corn: 400 grams
- Oil: 1 tablespoon
- Curry paste: 2 tablespoons
- Tomato purée: 1 tablespoon
- Vegetable broth (Kucharek): 1 cube
- Water: 250 ml
- Salt (Prymat): to taste
- Pepper (Prymat): to taste
- Fresh coriander
- Parsley
Preparation
- In a saucepan, pour 250 ml of water, the liquid from drained chickpeas, and canned corn. Add a cube of Kucharek vegetable broth. Bring to a boil over low heat and set aside.
- Cut the bell peppers into strips, slice the onions into strips, and blanch, peel, and cut the tomato into eighths.
- Sauté the onion in heated oil until translucent, then add the remaining vegetables. Pour over the previously prepared broth.
- Add chickpeas, corn, and curry paste. Simmer for a while over low heat until the vegetables soften but do not lose their color.
- Finally, add tomato purée and season with pepper and salt. Serve hot sprinkled with chopped parsley or coriander.
