I was introduced to Indian cuisine about 3 years ago when a parent in my class made a meal for me to take home and then cooked several more times for me during that year. Her food is AMAZING and it opened my world to a whole new blend of spices, flavors, and textures. Ever since then, I’ve been trying to recreate her curry recipe and I can never get it exactly right. Last year her son kept pestering her to cook for me again, so she realized I was vegan and made a delicious veganized meal that was perfect.
Every time I make a curry I am trying to replicate the flavors she made for me and every time I try they’re never exactly right even though it’s still tasty. Josh doesn’t like Indian food so when he works late I like to make another vegan curry recipe and try yet again to get it right. I’ve scoured Pinterest up and down! I think what she used to make me was butter chicken curry, so when I found this No Butter No Chicken Vegan Chickpea Curry recipe on Pinterest I knew it was next on the list. I cut the recipe in half (it is just only for me after all) and gave it a go. It definitely had the complexity of flavors and was probably most similar to what I’ve been wanting, and the cinnamon gives it a little something you don’t expect. It doesn’t have any oil so it’s great for oil free people!
My changes: I cut the recipe in half (but kept the garlic amount the same), used Unsweetened Coconut Beverage in a carton from Trader Joe’s instead of the coconut cream or milk to cut the fat percentage, and I added kale because I like greens in my curry and I had extra.
The red pepper flakes give it the perfect amount of spice to balance out the coconut milk and the cinnamon, and it’s a one pot wonder. It’s creamy, filling, full of different textures, and has a zing that makes you want more. Just serve over brown rice. Tomorrow I’m planning on having the leftovers with whole wheat pita for lunch.
Original Recipe: https://lowrecipe.net/vegan-no-butter-no-chicken/