Easy Vegan Chickpea Curry (Dairy Free)
Ingredients
- 2 tablespoons of vegetable or coconut oil
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of ground ginger
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of ground turmeric
- 1 teaspoon of garam masala
- 1 (14-ounce) can of crushed tomatoes
- 2 (15-ounce) cans of chickpeas, drained and rinsed
- 1 cup of vegetable broth
- 2 tablespoons of tomato paste
- Salt and pepper to taste
- 2 tablespoons of fresh cilantro, chopped
- 1 lime, cut into wedges (optional)
Instructions
1. Heat the oil in a large saucepan over medium heat.
2. Add the onion and garlic and cook until the onion is soft, about 5 minutes.
3. Add the ginger, coriander, cumin, turmeric, and garam masala and cook for 1 minute, stirring constantly.
4. Add the tomatoes, chickpeas, vegetable broth, and tomato paste and bring to a simmer.
5. Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
6. Season with salt and pepper to taste.
7. Serve with fresh cilantro and lime wedges, if desired.
Tips
- For a spicier curry, add 1-2 teaspoons of red chili powder or 1-2 fresh chilies.
- For a creamier curry, add 1/2 cup of coconut milk.
- For a more flavorful curry, add 1-2 tablespoons of freshly grated ginger.
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