Delicious Coconut Chickpea Curry

Vegan Curry Recipe:

Ingredients:

• For the Curry:
  • 1 tbsp coconut oil (or vegetable oil)
  • 1 onion (chopped)
  • 2 garlic cloves (minced)
  • 1-inch piece ginger (grated)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/2 tsp cayenne pepper (optional, for heat)
  • 1 can coconut milk (14 oz)
  • 1 can chickpeas (15 oz, drained and rinsed)
  • 2 medium potatoes (diced)
  • 2 carrots (sliced)
  • 1 cup vegetable broth (or water)
  • Salt and pepper to taste
  • Fresh cilantro (for garnish)
• For Serving:
  • 1 cup basmati rice (cooked according to package instructions)

Instructions:

1. Sauté the Aromatics:
   • In a large pot, heat coconut oil over medium heat. Add chopped onion and sauté until translucent (about 5 minutes).
   • Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
2. Add the Spices:
   • Add ground cumin, ground coriander, turmeric powder, and cayenne pepper (if using). Stir to coat the onions and cook for 1-2 minutes.
3. Combine the Ingredients:
   • Pour in the coconut milk, vegetable broth, chickpeas, diced potatoes, and sliced carrots. Stir well to combine.
   • Season with salt and pepper to taste.
4. Cook the Curry:
   • Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20-25 minutes, or until the potatoes and carrots are tender.
5. Serve:
   • Serve the curry hot over cooked basmati rice, garnished with fresh cilantro.