Vegan Chickpea Curry 😎

Ingredients: 2 cans (15 oz each) chickpeas, drained and rinsed 1 large onion, finely chopped 3 cloves garlic, minced 1 tablespoon ginger, grated 1 can (14 oz) diced tomatoes 1 can (14 oz) coconut milk

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large skillet or pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.

Step 2

Add the minced garlic and grated ginger to the onions. Sauté for another minute until fragrant.

Step 3

Stir in the curry powder, turmeric powder, cumin powder, coriander powder, and cayenne pepper. Cook the spices for 1-2 minutes to release their flavors.

Step 4

Add the diced tomatoes (with their juice) to the pot. Cook for a few minutes until the tomatoes break down and create a thick sauce.

Step 5

Pour in the coconut milk and vegetable broth. Stir well to combine.

Step 6

Add the drained chickpeas, chopped spinach, and cauliflower florets to the pot. Season with salt and pepper to taste.

Step 7

Bring the curry to a simmer, then reduce the heat to low. Cover and let it simmer for about 15-20 minutes, or until the vegetables are tender.

Step 8

Taste and adjust the seasonings if needed. If you prefer a thicker curry, you can let it simmer uncovered for a few more minutes.

Step 9

Serve the vegan chickpea curry over cooked rice or with naan bread. Garnish with chopped fresh cilantro.