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Chickpea and Soybean Curry (No Curry Roux)
Serves 2 · About 35 min
A curry made with curry powder and tomatoes instead of store-bought roux. Chickpeas and soybeans go in instead of meat. The onion is cooked until browned, so it’s sweet and rich.
① Cut the vegetables and drain the beans→② Cook the onion until browned→③ Add the curry powder and tomatoes→④ Add the beans and simmer→⑤ Taste, then serve over rice
What to buy
Vegetables
Canned goods & beans
Seasonings
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🌱 What makes this vegan dish work
Just leaving out the roux and meat would leave the curry short on thickness, richness and protein. This curry makes up for each with plants.
- Instead of curry roux: curry powder, plus onion cooked until browned and tomatoes. Store-bought curry roux often contains beef fat or dairy
- Instead of meat: chickpeas and soybeans. About 24 g of protein per person (including the rice) — about the same as this site’s keema curry with ground meat (about 24 g)
- Thickness: no flour. Crushing some of the chickpeas thickens it
- What to check when you buy: curry powder made only from spices, and boiled beans whose ingredients are only beans, salt and water
How to make it
1
Cut the vegetables and drain the beans
- Peel the onion and carrot and chop finely
- Drain the chickpeas and soybeans in a colander
How to tell it's doneThe onion and carrot are all finely chopped.
2
Cook the onion until browned
- Heat 1 tbsp oil in a pot over medium and add the onion and carrot
- Stir-fry for 10 minutes, stirring with a spatula
How to tell it's doneThe onion is light brown, has shrunk to about half, and smells sweet.
Be carefulIf the bottom of the pot starts to turn black, turn to low, add 1 tbsp water and scrape as you stir.
3
Add the curry powder and tomatoes
- Turn to low first, add 1 tsp each of garlic and ginger and 1 1/2 tbsp curry powder, and stir-fry for 30 seconds
- Add the canned tomatoes, turn to medium, and cook for 2 minutes, crushing the tomatoes with the spatula
How to tell it's doneSome of the tomato liquid has cooked off and everything is thick.
Be carefulCurry powder burns easily. Always turn to low before adding it.
4
Add the beans and simmer
- Add the chickpeas, soybeans, 200 ml water, 1 tbsp ketchup, 2 tsp soy sauce and 1 tsp sugar, and set over medium heat
- When it boils, turn to low and simmer for 10 minutes, stirring from the bottom now and then
- Crush about 10 chickpeas with the back of a ladle (this thickens it)
How to tell it's doneIt has thickened, and a line drawn across the bottom of the pot with the spatula stays for a moment.
Be carefulOnce it thickens, the bottom burns easily. Stir from the bottom now and then.
5
Taste, then serve over rice
- Add 1/4 tsp salt, stir and taste. If it’s bland, add salt a pinch at a time
- Put rice on plates and pour the curry over
ReadyThe curry coats the beans and looks glossy.
Be carefulIf there are leftovers, move them to a shallow container, cool quickly and refrigerate. When reheating, stir from the bottom until it bubbles.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
It isn’t rich enoughThe onion wasn’t cooked enough in step 2. Next time, cook until light brown. For now, add 1 tsp soy sauce.
It tastes blandWhen you taste in step 5, add salt a pinch at a time.
It’s wateryIt didn’t simmer long enough in step 4. Simmer 3–5 minutes more without a lid, and crush a few more chickpeas.
It’s too spicyNext time, use 1 tbsp curry powder. For now, add ketchup 1 tsp at a time.
The bottom burnedDon’t scrape the burned part. Move only the top to another container. Next time, stir from the bottom now and then in step 4.
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