Vegan Chickpea and Tomato Curry
Ingredients
- 1/2 large onion
- 1 tbsp oil
- 1 bell pepper
- 2 large cloves garlic
- 1 large tomato
- 2/3 cup cherry tomatoes
- 2 tsp garlic powder
- 2 tsp ground cumin
- 1 tbsp curry powder
- 1/2 tsp ground coriander
- 1/4 tsp ground ginger
- 1/4 tsp cayenne, optional
- 1/4 tsp cinnamon
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup canned crushed tomatoes
- 1 cup frozen corn
- 1 15 oz. can full-fat coconut milk
- 2 15 oz. cans chickpeas
For serving
- cooked rice
- parsley or cilantro
Preparation
Add the onion and oil to a large pan or pot over medium heat. Cook for 5 to 7 minutes, stirring periodically.
Add the bell pepper and cook for another 3 minutes. Then add the garlic, tomatoes, and all the spices. Stir and cook for 2 minutes.
Add all remaining ingredients, stir, and cook uncovered at a gentle simmer for 15 to 20 minutes, stirring periodically.
Meanwhile, prepare the rice according to the package directions.
Serve the curry with the rice and finely chopped parsley or cilantro.
