Name: Warming 1-Pot Chickpea Curry (Vindaloo-Inspired)
Total time: 55 min
Cuisine: Indian
Ingredients: 1-2 tbsp Coconut or avocado oil, if oil-free, sub water and add more as needed; 1 cup White or yellow onion, diced; 1 Red bell pepper, large, diced; 3 clove Garlic, minced; 2 tsp Fresh ginger, minced; 1 tsp Whole cumin seeds, or sub half as much ground; 1 1/2 cup Fresh tomatoes, chopped; 2 tbsp Tomato paste; 1 tsp Red pepper flakes; 1/2 tsp Ground coriander; 1/2 tsp Ground cinnamon; 1 pinch Ground cloves, tiny; 2 can Chickpeas, 15-oz. cans, drained; 1/2 cup Vegetable broth; 1/2 tsp Sea salt; 2 tsp Apple cider vinegar; 2 tsp Coconut sugar, or maple syrup; 2-3 cup Baby spinach, optional; Jeera Rice; Vegan Naan; Coconut yogurt, plain, unsweetened; Fresh cilantro, freshly chopped

Method

7 steps. Tap one to mark it done.

Begin preparing the rice or naan first if you plan to serve them with the meal.
Warm the coconut or avocado oil in a large pot or deep skillet set over medium heat. When the oil is hot, toss in the diced onion and cook for 2-3 minutes, until it starts softening. Stir in the red bell pepper and cook for another 3-4 minutes, stirring now and then, until tender.
Stir in the garlic, ginger, and cumin seeds, pouring in more oil if required, and sauté the mixture for 1 minute until highly aromatic.
Incorporate the fresh tomatoes and let them simmer for 5-7 minutes as they start to collapse. Mix in the tomato paste, red pepper flakes, ground coriander, ground cinnamon, and ground cloves, cooking for another 1 minute to release their aromas.
Pour in the drained chickpeas, vegetable broth, sea salt, apple cider vinegar, and coconut sugar or maple syrup, then stir well. Raise the setting to medium-high heat to achieve a simmer. Put a lid on, turn the temperature down to low, and simmer everything for 20-25 minutes so the chickpeas absorb the flavors and the liquid reduces.
Uncover the pot, raise the temperature, and let the mixture bubble for 5-10 minutes until it achieves a thick, saucy consistency. Taste the curry, adjusting the flavors with extra apple cider vinegar for tanginess, coconut sugar to boost sweetness, or sea salt to enhance the overall flavor. If using, fold in the baby spinach and let it wilt.
Serve the curry alongside the Jeera Rice or Vegan Naan, topped with a dollop of coconut yogurt and chopped fresh cilantro.