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Vegan Curry with Chickpeas

A simple chickpea curry makes a warm and hearty dinner. Curry relies on spices, coconut milk, and vegetables for flavor. It is a flexible dish that pairs well with rice.
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Servings 4

Ingredients
  

  • 2 tablespoons coconut oil
  • •
  • 1 large onion diced
  • •
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon cayenne pepper optional
  • 1 14 oz can diced tomatoes
  • 1 15 oz can chickpeas, drained and rinsed
  • 1 14 oz can coconut milk
  • 1 cup vegetable broth
  • Salt to taste
  • Fresh cilantro chopped (for garnish)
  • Cooked basmati rice or naan for serving

Instructions
 

  • Heat coconut oil in a large pan over medium heat.
  • Add diced onion and sauté until translucent, about 5 minutes.
  • Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
  • Add ground cumin, coriander, turmeric, garam masala, and cayenne pepper. Cook spices for 1-2 minutes, stirring constantly.
  • Pour in diced tomatoes with their juice, and cook for 5 minutes, stirring occasionally.
  • Add chickpeas, coconut milk, and vegetable broth; stir to combine.
  • Bring the curry to a gentle simmer and cook uncovered for 15-20 minutes until slightly thickened.
  • Season with salt to taste.
  • Serve hot over basmati rice or with naan, garnished with fresh cilantro.