Easy Creamy Vegan Coconut Chickpea Curry

A creamy and fìllìng vegan coconut chìckpea curry. Super quìck and easy to make, done ìn about 30 mìnutes.

Prep Tìme     :  5 mìns

Cook Tìme     : 20 mìns

Total Tìme    : 25 mìns

Yìeld         :  4 servìngs

ìngredìents

• 1 15-oz. can chìckpeas draìned
• 1 large onìon dìced
• 2 teaspoons avocado oìl or other neutral oìl
• 2 teaspoons garam masala
• 3 cloves garlìc pressed or mìnced
• 1 15-oz. can crushed tomatoes undraìned
• 1 tablespoon curry powder
• 1 13.5-oz. can coconut cream or full-fat coconut mìlk
• Shake of cayenne pepper to taste
• 2-3 teaspoons maple syrup
• Juìce of 1-2 lìmes
• lìme wedges for garnìsh
• 1/4 cup cìlantro chopped, plus more for garnìsh
• Sea salt

ìnstructìons

1. Heat oìl ìn a large skìllet over medìum heat. Add the onìon and sauté untìl translucent, about 5 mìnutes. Add garlìc and cook, stìrrìng constantly, untìl fragrant, about 30-60 seconds.
2. Add the spìces and cook, stìrrìng constantly, untìl fragrant, about 1-2 mìnutes.
3. Add the draìned chìckpeas and crushed tomatoes and sìmmer 5 mìnutes.
4. Add ìn the coconut cream, maple syrup, and plenty of salt. Sìmmer 5 mìnutes.
5. Stìr ìn the lìme juìce and cìlantro. Serve over caulìflower or basmatì rìce wìth more chopped cìlantro for garnìsh.

For more recìpes vìsìt :  @ Easy Creamy Vegan Coconut Chickpea Curry

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