Chickpea Coconut Curry | Healthy Vegan Recipe

Instructions

• 1

  In a large skillet, heat avocado oil and add chopped onions. Onions can be chopped using a vegetable chopper for faster results.

• 2

  Once the onion changes its color to brown, add the minced ginger and garlic. Mix it well together and saute until it releases aroma.

• 3

  Next add the diced tomatoes and cook on medium-low heat until the tomatoes are soft and mushy. Once tomatoes are soft, add all the spices and mix well.

• 4

  Saute all the spices for 3-4 mins then add rinsed chickpeas from the can to the mixture and mix it well.

• 5

  Next add the coconut milk, which will make it creamy and also provide a not-too-overwhelming flavor of coconut. Cook covered for 12 mins on medium-low heat.

• 6

  Lastly, add chopped cilantro to garnish and serve with white/brown rice.