Vegan Butter Chickpeas Curry
Ingredients
- 1/2 tbsp olive oil
- 1 medium onion
- 2 cloves garlic
- 1 cup cherry tomatoes
- 1/4 cup tomato paste
- 1 can coconut milk
- 1/2 can chopped tomatoes
- 1 tbsp curry powder
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tsp turmeric
- 1 can chickpeas
- 1 tsp salt, or to taste
- Juice of 1 lemon
Optional additions
- Peanut butter to taste
- Any other vegetables of choice
Preparation
Heat the olive oil in a saucepan.
Add the onion and garlic, cooking until softened and fragrant.
Add the cherry tomatoes and tomato paste, pressing the tomatoes down lightly while continuing to cook.
Pour in the coconut milk and chopped tomatoes, then add the curry powder, cumin, smoked paprika, and turmeric.
Stir together for 2-3 minutes before adding the chickpeas.
Simmer over medium heat for 12-15 minutes, stirring occasionally.
Season to taste with salt and stir in the lemon juice before serving.
Tips
Adjust peanut butter amount for preferred creaminess.
Add any other vegetables as desired.
Serve with rice or quinoa for a complete meal.
