Chickpea curry
Nina Ragland
Ingredients (for wet mix)
- 2 Tbsp oil
- 1/2 red onion
- 4 garlic cloves
- 2 Serrano peppers
- 2 heaping Tbsp curry powder
- 1 heaping tsp cumin powder
- 1 heaping tsp garam masala
- 1 heaping tsp coriander
- 1⁄2 tsp Kashmiri chili powder
- 1 14oz can crushed tomatoes
- 1 can coconut milk
- 2 cans chickpeas
- almond butter
- 1-2 Tbsp agave or maple syrup
- 1⁄2 cup vegetable broth
- lemon juice (1/2 lemon)
- cilantro
Directions
Dice onion, garlic, and peppers and sauté in oil until onion is translucent. Add spices and stir until toasted (about 1 min).
Add crushed tomatoes and stir. Add coconut milk and chickpeas and simmer for about 10 min until thicker.
Add almond butter, agave or maple syrup, vegetable broth, and lemon juice. Add salt and pepper to taste.
Serve over rice, pasta, or greens!
Nina Ragland is a volunteer and Organizer for PAN. She has lived a vegan lifestyle for the past 5 years. She loves acting, cooking, the beach, and playing with other people’s pets until she gets her own.