Vegan Chickpea Curry
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Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked rice or naan bread, for serving
Instructions:
- Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for 2-3 minutes until it starts to become translucent.
2. Add the minced garlic and grated ginger to the skillet. Sauté for another 1-2 minutes until fragrant.
3. Stir in the diced red and yellow bell peppers and cook for 3-4 minutes until they begin to soften.
4. Add the chickpeas, diced tomatoes (with their juices), and coconut milk to the skillet. Stir well to combine.
5. Add the curry powder, ground cumin, ground coriander, turmeric, paprika, salt, and pepper. Stir the spices into the mixture, making sure they are evenly distributed.
6. Bring the curry to a gentle simmer, then reduce the heat to low and let it simmer for about 15-20 minutes, allowing the flavors to meld together and the sauce to thicken.
7. Taste the curry and adjust the seasoning if needed.
8. Serve the Vegan Chickpea Curry over cooked rice or with naan bread. Garnish with fresh cilantro.
9. Enjoy your flavorful and nutritious Vegan Chickpea Curry!
For more vegan plant-based recipes, visit this site and explore so many more options! Visit my Pinterest for more fitness content and products!