Vegan Chickpea Curry

 

Ingredients:

- 1 tablespoon coconut oil or olive oil

- 1 onion, diced

- 3 cloves garlic, minced

- 1 tablespoon fresh ginger, grated

- 1 red bell pepper, diced

- 1 carrot, diced

- 1 can (15 oz) chickpeas, drained and rinsed

- 1 can (14 oz) diced tomatoes

- 1 can (14 oz) coconut milk

- 2 teaspoons curry powder

- 1 teaspoon ground cumin

- 1 teaspoon ground turmeric

- 1/2 teaspoon ground coriander

- Salt and pepper to taste

- Fresh coriander, chopped (for garnish)

- Cooked rice or naan bread, for serving

Instructions:

1. Heat the coconut oil or olive oil in a large skillet or pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.

2. Add the minced garlic and grated ginger to the skillet, and cook for another 2 minutes until fragrant.

3. Stir in the diced bell pepper and carrot, and cook for 5 minutes until they begin to soften.

4. Add the drained chickpeas, diced tomatoes (with their juices), and coconut milk to the skillet. Stir well to combine.

5. Add the curry powder, ground cumin, ground turmeric, ground coriander, salt, and pepper to the skillet. Stir to evenly distribute the spices.

6. Bring the mixture to a simmer, then reduce the heat to low and let it simmer gently for about 15-20 minutes, stirring occasionally until the vegetables are tender and the flavours have melded together.

7. Taste and adjust seasoning as needed, adding more salt or spices if desired.

8. Once the curry is cooked to your liking, remove it from the heat and garnish with fresh chopped coriander.

9. Serve the vegan chickpea curry hot over cooked rice or with naan bread on the side for dipping, or my personal favourite - loaded with quinoa!!

Enjoy your comforting and flavourful vegan chickpea curry!