Easy Vegan Coconut Masala Curry
Ingredients
- 1 tablespoon coconut oil
- 1 cup crushed tomatoes
- 2 cans full fat coconut milk
- 1 can chickpeas
- 1 teaspoon garlic
- 1/2 small onion (white or yellow)
- 1 cup roughly chopped carrots
Spices
- 1 teaspoon garlic powder
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 2 teaspoons garam masala
- 1/2 teaspoon ground ginger
- Sea salt + freshly cracked black pepper
Vegetables
- 1/2 head cauliflower, chopped
- 1 small sweet potato, cubed
- 1 red bell pepper, sliced
- kale or red chard, chopped
Garnish
- cilantro
- red chili flake (optional)
- Jasmine or brown rice
Preparation
In a large Dutch oven style pot, heat coconut oil on medium
Add carrots, onions, garlic, and all spices, then cook for about 5 minutes, stirring frequently to toast spices and scrape up brown bits
Add tomatoes, chickpeas, and coconut milk, then simmer
Add the remaining vegetables and bring to a boil
Reduce heat to low-medium and cook for about 30 minutes or until vegetables are tender
Garnish with chili flake and cilantro if desired, and serve with rice
Tips
You can substitute other favorite vegetables for the suggested ones
