Vegan Chickpea and Tomato Curry
Are you looking for a new recipe to add to your dinner rotation? Look no further than this delicious and easy vegan chickpea and tomato curry. Made with simple ingredients, this dish is perfect for a weeknight meal or for entertaining guests.
Ingredients
- 1 tbsp Olive Oil
- 1 Onion Diced
- 3 cloves Garlic Minced
- 1 tbsp Ginger Minced
- 2 tsp Ground Cumin
- 2 tsp Coriander
- 1 tsp Tumeric
- 1/2 tsp Pepper
- 1 can (14.5 oz) Diced Tomatoes
- 1 can (15 oz) Chickpea Drained and rinsed
- 1 can (15 oz) Coconut Milk
- Salt and Pepper to taste
- Fresh Cilantor for garnish
- Rice or Naan Bread
Instructions
- Heat the oil in a large pan over medium heat.
- Add the onion, garlic, and ginger and cook until softened, about 5 minutes.
- Stir in the cumin, coriander, turmeric, and cayenne pepper and cook for 1 minute.
- Add the diced tomatoes and chickpeas and bring to a simmer.
- Reduce the heat to low, cover, and cook for 15 minutes.
- Stir in the coconut milk and season with salt and pepper.
- Cook for an additional 5 minutes.
- Serve over rice or with naan bread and garnish with fresh cilantro.