Easy and Nutritious Vegan Chickpea Curry
Ingredients
- 1 can cooked chickpeas (about 400g)
- 200ml coconut milk
- 200ml tomato puree
- 1 large carrot, diced
- 2 tablespoons olive oil
- A bit of ginger, minced (optional)
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- 1 garlic clove, minced
- 1 medium onion, diced
- 1 teaspoon agave syrup
- 1 red bell pepper, sliced
- Juice of half a lime
- Parsley for garnish
- Salt to taste
Preparation
Sauté the onions, garlic, carrots, and optional ginger in a large pan.
Add the curry powder and garam masala, stir well, and let it combine with the sautéed vegetables.
Add the tomato puree and coconut milk.
Cook for about 10 minutes over medium heat.
Add the agave syrup and salt to taste.
Stir well, then add the cooked chickpeas and bell pepper.
Let it cook for a few more minutes while stirring everything together.
Finish by adding the juice of half a lime and chopped parsley.
Serve with rice and enjoy.
Notes
This curry is very nutritious and high in antioxidants due to the spices and herbs.
