Easy Vegan Chickpea Curry
Ingredients
- 1 can of cooked chickpeas (~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 add a bit of minced ginger (optional) in a large pan.
After sautéing, add the curry powder and garam masala, stir well and let it combine with the sautéed veggies.
Add the tomato puree and coconut milk.
Let it cook for around 10 minutes over medium heat.
Add 1 teaspoon of agave syrup and salt to your taste.
Stir well, then add the cooked chickpeas and bell pepper.
Let it cook again for a bit while stirring everything together.
To finish, add the juice of half a lime and some chopped parsley.
Serve with rice and enjoy.
Notes
This curry is very nutritious and high in antioxidants due to the spices and herbs.
It's a great idea for lunch or dinner meals.
