Made in 1 pot with easy-to-find ingredients, this curry is fuss-free and SO flavorful. Let us show you how it’s done! The vindaloo we’ve tried from Indian restaurants has a rich, spicy, tangy, and not-too-tomatoey sauce that has us totally hooked! Recreating the exact dish turned out to be too ambitious for weeknight cooking (let’s be honest…too difficult, and we’re getting takeout!), but what we landed on has become a new weeknight favorite! This 1-pot chickpea curry starts with sautéing onion and red bell pepper until very tender, which creates a rich, savory-sweet base. Then fresh ginger, garlic, and cumin seeds begin sending it into warming territory! Next come fresh tomatoes for a saucy, substantial base. We tried with canned but found the stronger tomato flavor overpowered the dish. A little bit of tomato paste, however, adds depth and thickness. We kept the spices simple, warming, and accessible: red pepper flakes, coriander, cinnamon, and clove. The remaining essentials include chickpeas for heartiness, vegetable broth to make it saucy, sea salt for overall flavor, and a little apple cider vinegar and coconut sugar (or another sweetener) to mimic the sweet, tangy flavors of vindaloo. After simmering to thicken and let the flavors develop, you can optionally stir in baby spinach for a nutritional boost! We hope you LOVE this chickpea curry! It’s:WarmingSavorySubtly spicyVibrantComfortingWholesome& SO delicious! It’s a simple, satisfying weeknight meal that pairs perfectly with our Easy Jeera Rice and feels extra special when served with Easy Vegan Naan or Fluffy Gluten-Free Naan.
More Chickpea Recipes
Spicy Buffalo Chickpea Wraps 1-Pot Chickpea Shakshuka Curried Quinoa Chickpea Burgers 1-Pot Chickpea Tomato Peanut Stew (West African-Inspired)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
