Loving Life and Liberty (amolibertas) wrote in vegancooking,
Loving Life and Liberty

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Chickpea, Tomato, and Corn Curry

Served today at a potluck-- It was a hit. A stuffy old man asked for the recipe. Personally, this is the only curry recipe I've ever tried-- and I can't get enough of it.

Got this recipe from:

but I modified it to my tastes and served my version at the potluck.

2 tablespoons vegetable oil
1 tablespoon curry powder
2 teaspoon ground ginger
2 teaspoon ground turmeric
1 teaspoon cayenne pepper
1/2 teaspoon salt
2 tablespoon agave nectar or maple syrup
1 tablespoon lemon juice
1 can of chickpeas
1 can diced tomatoes
1 can full kernel corn


Use a large saucepan

Over medium high heat combine oil, spices, and salt and cook for 2-3 minutes.

Add the agave nectar, lemon juice and stir thoroughly, and a bit of water. Cook for another 1-2 minutes.

Strain the chickpeas and add them to the saucepan. Stir until coated. Then add tomatoes. Blend thoroughly. Bring the pan back to a boil, turn the heat down to a simmer, and cook for 10 min, no lid, or until the fluid has thickened up to a nice sauciness.

Check the mixture, adding salt, cayenne, or agave nectar to taste.

Strain the corn and add it to the saucepan. Stir everything together. You don't want the corn to cook, because it will lose its texture. The tomatoes and chickpeas will heat it up enough. I usually just add corn, turn off the heat, and let it cool off on the stove for a bit before serving.

This makes four large servings or six smaller ones. Since it's stronger flavor, it can (and I did) serve over brown rice. But can be easily eaten all by itself.

Serves: 4-6

Preparation time: 25 minute

Enjoy! I know I did ^^
Tags: beans-chickpeas/garbanzo-beans, quick-meals
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