Vegan Chickpea Curry:
Introduction:
Are you searching for a hearty and flavorful vegan meal that's both satisfying and easy to make? Look no further than this Vegan Chickpea Curry recipe! Packed with protein-rich chickpeas, aromatic spices, and creamy coconut milk, this curry is sure to become a favorite in your household. Whether you're a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this dish is perfect for any occasion.
Ingredients:
- 1 tablespoon coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 2 cans (14 oz each) chickpeas, drained and rinsed
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice or naan bread for serving
Instructions:
- 1. Heat coconut oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- 2. Add minced garlic and grated ginger to the skillet, and cook for another 2 minutes, stirring frequently.
- 3. Stir in curry powder, cumin, turmeric, coriander, and cayenne pepper (if using). Cook for 1 minute until fragrant.
- 4. Pour in the coconut milk and diced tomatoes. Stir to combine.
- 5. Add chickpeas to the skillet and stir well to coat them with the sauce. Season with salt and pepper to taste.
- 6. Simmer the curry for 15-20 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
- 7. Serve the chickpea curry over cooked rice or with naan bread. Garnish with fresh cilantro.
