This is a super easy vegan curry recipe that you can add any veggies you like to. We have added everything from cauliflower and peppers, to zucchini and spinach – add what you have or what is left in your fridge. The curry powder you choose is important – we like the Simply Organic brand found at Whole Foods.
INGREDIENTS //
- 2 tablespoons oil (coconut has a lower smoke point)
- 1 chopped onion
- 3 cloves minced minced
- 2tbsp Curry Powder
- 1 can Coconut Milk
- 2Â cans chickpeas, rinsed &Â drained
- 2tbsp tamari
- 1tbsp pure coconut sugar
- 2tbsp fresh lime juice
- 2 tablespoons chopped cilantro
Heat coconut oil in a large pan over medium high heat. Add in your onions and cook until they start to brown, then add in garlic until browned as well.
Add 1tbsp curry powder and 1/4 can of coconut milk, combining until mixed.
Add chickpeas and any additional veggies you would like, tamari sauce and the rest of the can of coconut milk + the 1tbsp curry powder. Bring everything to a boil and cook for 5 minutes (or until your veggies are cooked through). Some veggies take longer so you might put a lid on to help them steam through.
Mix in the the coconut sugar and lime juice, simmer until ready to serve.
This recipe makes 4 large servings or 6 smaller servings and you can serve it over jasmine rice or a baked sweet potato.