Eosinophilic Esophagitis Friendly Vegan Creamy Masala Chickpea Curry
Total time50 min
Prep time15 min
Cook time35 min
4.5(13)
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Learn more →Ingredients
4 servings
- 2 tbsp neutral oil (such as avocado or canola oil)
- 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
- 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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