Easy Vegan Chickpea Curry
Ingredients
- 2 tablespoons avocado oil, or preferred oil
- 4-5 cloves garlic, minced
- 1 tablespoon ginger, grated or minced (fresh, frozen or paste)
- 1 tablespoon curry powder
- 1/2 teaspoon crushed red pepper
- 1 (14.5-ounce) can diced tomatoes, canned - fire-roasted or regular
- 15 ounces chickpeas, canned - rinsed and drained
- 1/3 cup vegetable broth, low sodium (sub with water)
- 2-3 teaspoons agave nectar (or any sweetener)
- 3/4 teaspoon salt, more to taste
- 1 1/4 cup full-fat coconut milk, canned (shake the can before use)
- 1 lime, halved
For serving
- Naan
- Rice (about 3 cups cooked)
- Cilantro, chopped (about 1/3 cup)
- Lime wedges
Preparation
In a large pan, heat oil over medium heat. Add garlic and ginger and saute for 30-60 seconds until fragrant.
Add the curry powder and red pepper. Saute until fragrant, about 30-60 seconds.
Add diced tomatoes, chickpeas, water/broth, agave, and salt. Simmer for 5-8 minutes to reduce the liquid, soften tomatoes, and meld flavors. Stir occasionally.
Pour in coconut milk and lightly simmer for 5-8 minutes to reduce and thicken (lower heat if needed). If it’s too thick, add a few splashes of broth/water to thin it out. If too thin, gently simmer longer.
Remove from heat and squeeze in the lime juice. Give a good stir, taste for seasoning, and add more if needed. Top over rice and serve with naan, lime wedges, and cut cilantro if desired.
