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Madras Chickpea Curry (Vegan)

Madras Chickpea Curry

This meal makes me feel accomplished because look at how beautiful it is! It’s flavorful, it’s colorful, and it takes minimal effort (WOO!) thanks to Maya Kaimal Indian sauces (not sponsored, I swear!). I’ve played with curry and Indian spices many times over the past few years, but nothing I’ve made has tasted as good as the Madras Curry Indian Simmer Sauce. Curry, black pepper, coriander… Mmm! Plus, it’s vegan AND gluten-free.

The prompt for Vegan MoFo Day 3 is “quick, easy and delicious,” my favorite type of meal, but sometimes the most difficult to think up. I like to keep a jar of this curry sauce on hand for those I-have-nothing-to-eat nights.

Whatever veggies are in your house will do- onions, snow peas, bell peppers, garlic, broccoli, zucchini, potatoes, spinach. Throw in the whole kitchen sink! Stir fry  your veggies until they’re soft, throw in a can of chickpeas (drained), cover with simmer sauce, and let simmer for 15 minutes. I serve with rice to stretch this into four portions. It’s not really a stretch, but it feels like it because I always want to eat the whole thing.

Vegan MoFo 2015

About Vegan Month of Food

Vegan Month of Food was created by Post Punk Kitchen as a way to celebrate delicious, vegan food.


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1 Comment

  • Reply Emma

    Wow, this really is a beautiful curry! I can never get mine to look so pretty 😛

    September 4, 2015 at 6:58 am
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