Vegan Aromatic Chickpea Curry with D’Bocas Hot Sauce
Serves:
Total Time:
3
30 minutes
A creamy vegan chickpea curry made with coconut milk, aromatic spices, and a spicy kick from D’Bocas Hot Sauce. Perfect for healthy weeknight dinners or meal prep.
Ingredients
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2 tablespoons coconut oil or olive oil.
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1 medium onion, finely chopped.
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3 cloves garlic, minced.
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1 tablespoon fresh grated ginger.
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1 tablespoon curry powder.
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1 teaspoon ground cumin.
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1 teaspoon turmeric.
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1 can (14 oz) diced tomatoes.
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2 cans (14 oz each) chickpeas, drained and rinsed.
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1 can (14 fl oz) full-fat coconut milk (for creaminess).
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1–2 tablespoons D’Bocas Hot Sauce (adjust to desired spice level).
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Salt and pepper to taste.
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Fresh cilantro for garnish.
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Cooked basmati or jasmine rice for serving.
Instructions
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Sauté the aromatics:
Heat the oil in a large skillet over medium heat. Add the onion and cook for about 5 minutes until soft. Stir in the garlic and ginger and cook for 1 more minute.
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Toast the spices:
Add the curry powder, cumin, and turmeric. Stir for 1 minute to release their aromas.
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Prepare the curry:
Pour in the diced tomatoes and cook for 2–3 minutes. Add the chickpeas and coconut milk, stir well, and let simmer gently.
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Add the spicy kick:
Stir in the D’Bocas Hot Sauce and simmer for 10–15 minutes, stirring occasionally, until the sauce thickens slightly.
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Serve:
Season with salt and pepper. Serve over basmati or jasmine rice and garnish with fresh cilantro.
💡 D’Bocas Tip:
To add more nutrients, stir in spinach or kale during the last 5 minutes of cooking.