Vegan Chickpea and Vegetable Curry
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 can (400g) coconut milk
- 1 can (400g) chickpeas, drained and rinsed
- 1 cup diced tomatoes
- 2 cups mixed vegetables (e.g., bell peppers, carrots, cauliflower)
- Salt and pepper to taste
- Fresh cilantro for garnish
Preparation
Heat olive oil in a large pot over medium heat
Sauté diced onion until softened
Add minced garlic and cook for one minute
Stir in curry powder, ground cumin, and ground turmeric until fragrant
Add mixed vegetables and cook until slightly softened
Pour in coconut milk, diced tomatoes, and chickpeas; stir to combine
Simmer for 15-20 minutes until vegetables are tender
Season with salt and pepper to taste
Garnish with fresh cilantro before serving
