Low Sodium Vegan Creamy Masala Chickpea Curry

Total time50 min

Prep time15 min

Cook time35 min

Low Sodium Vegan Creamy Masala Chickpea Curry

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Ingredients

4 servings

2 tbsp neutral oil (such as avocado oil or canola oil)
Crisco Pure Vegetable Oil Crisco Pure Canola Oil Wesson Pure Vegetable Oil Mazola Cholesterol Free Canola Oil 40 fl oz Pompeian 100% Grapeseed Oil
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1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tsp cumin seeds
1 tbsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1 tsp ground turmeric
½ tsp smoked paprika
¼ tsp cayenne pepper
1 can (14 oz) crushed tomatoes
2 cans (15 oz each) chickpeas, drained and rinsed
1 can (13.5 oz) full-fat coconut milk
½ cup vegetable broth
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp sugar
2 tbsp fresh lemon juice

For serving

¼ cup fresh cilantro, roughly chopped (optional)
cooked basmati rice or naan, for serving (optional)

Instructions

1
Heat the oil in a large skillet or wide saucepan over medium heat until shimmering. Add the cumin seeds and cook, stirring, until they sizzle and turn a shade darker, about 30 seconds — watch closely, as they can scorch quickly.
2
Add the onion and cook, stirring occasionally, until softened and golden at the edges, 8–10 minutes.

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