Easy Vegan Chickpea Curry
Ingredients
- 1 can cooked chickpeas (about 400g)
- 200 ml coconut milk
- 200 ml tomato puree
- 1 large carrot, diced
- 2 tablespoons olive oil
- Optional: a bit of minced ginger
- 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 optional minced ginger 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, then cook for about 10 minutes over medium heat.
Add the agave syrup and salt to taste, and stir well.
Add the cooked chickpeas and bell pepper.
Let it cook for a bit while stirring everything together.
Finish by adding the juice of half a lime and chopped parsley.
Serve with rice.
