Vegan Chickpea Curry

Name: Vegan Chickpea Curry
Total time: 1 h 5 min
Yield: 4
Ingredients: 2 cloves garlic; 2 cm ginger; 2 onions; 600 g pumpkin flesh (e.g., butternut); 200 g baby zucchini; 3 tbsp curry powder; 4 tbsp plant oil; 2 tbsp lemon juice; Salt; Pepper (freshly ground); 400 g chickpeas; 150 g soy yogurt; 2 stalks coriander leaves (for garnish)

Prep: —

| Servings: 4 | Cook: —

Vegan chickpea curry is a recipe with fresh ingredients from the legumes category. Try this and other recipes from Spoonsparrow!

Ingredients

2 cloves garlic
2 cm ginger
2 onions
600 g pumpkin flesh (e.g., butternut)
200 g baby zucchini
3 tbsp curry powder
4 tbsp plant oil
2 tbsp lemon juice
Salt
Pepper (freshly ground)
400 g chickpeas
150 g soy yogurt
2 stalks coriander leaves (for garnish)

Instructions

1.
Preheat the oven to 180°C (350°F) with fan and top heat.
2.
Peel the garlic, ginger, and onions. Slice the onions into strips, finely chop the garlic and ginger. Dice the pumpkin flesh into cubes. Wash, trim, and cut the zucchini into pieces. Arrange all prepared ingredients on a baking tray. Mix the curry powder with oil, lemon juice, salt, and pepper; drizzle over the vegetables and toss well. Bake in the oven for about 35 minutes. Rinse the chickpeas in a sieve and drain. Fold them into the vegetables and bake together for another ~10 minutes until fully cooked.
3.
Just before serving, stir in the soy yogurt, taste, and garnish with fresh coriander leaves.