Vegan Chickpea and Vegetable Curry Recipe

Ingredients

1 cup cooked chickpeas (can be canned)
2 tablespoons coconut oil or olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 finger chili pepper, chopped (optional, adjust according to your preference for hotness)
1 tablespoon curry powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon black pepper
1 can diced tomatoes
1 cup coconut milk
2 cups of vegetables of your choice (carrots, potatoes, peas, broccoli, etc.), cut into chunks
Salt to taste
Chopped fresh cilantro, for garnish
Cooked rice, to serve

Directions:

In a large saucepan, heat the coconut oil or olive oil over medium heat. Add the chopped onion and saute until soft and translucent, about 3-4 minutes.

Add the minced garlic, grated ginger, and minced chipotle pepper (if using). Sauté for another 1-2 minutes until they release their aromas.

Add the curry powder, turmeric, cumin, coriander powder and black pepper. Stir well so that the spices coat the vegetables.

Pour the diced tomatoes into the pan and mix everything together. Let cook for about 5 minutes, until the tomatoes start to soften.

Add the coconut milk to the pan, stirring to combine with the spices and tomatoes.

Add the chopped vegetables (carrots, potatoes, peas, etc.) to the mixture in the pan. Allow to cook for 10-15 minutes, or until the vegetables are soft but still slightly firm. Finally, add the cooked chickpeas to the pan and stir to incorporate.Taste and adjust the salt according to your preferences.

Remove the pan from the heat and serve the chickpea and vegetable curry over cooked rice.

Garnish with chopped fresh cilantro before serving for a touch of freshness and color.

This chickpea and vegetable curry is a delicious vegan option, full of flavors and textures.

It can be customized with the vegetables of your choice and is a complete meal when served with cooked rice.

Enjoy this meal full of nutrients and flavor