Recipe#18 Vegan Chickpea Curry

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Ingredient & Portion:

2 tablespoons coconut oil or vegetable oil

1 large onion, finely chopped

3 cloves garlic, minced

1 tablespoon freshly grated ginger

1 tablespoon garam masala

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric

1/4 teaspoon cayenne pepper (adjust to taste for heat)

1 can (14 oz or 400g) diced tomatoes

1 can (14 oz or 400g) chickpeas, drained and rinsed

1 can (14 oz or 400g) coconut milk (full fat for richer curry or lite for fewer calories)

1 teaspoon salt (adjust to taste)

1 tablespoon lemon juice

2 cups fresh spinach leaves (optional)

Fresh cilantro, chopped (for garnish)

Cooked rice or naan bread, for serving

Detailed Steps:

Sauté Aromatics: In a large skillet or saucepan, heat the coconut oil over medium heat. Add the onion and sauté until it's translucent and slightly golden. Add the garlic and ginger, and cook for another minute until fragrant.

Add Spices: Stir in the garam masala, cumin, coriander, turmeric, and cayenne pepper. Cook for about 30 seconds, stirring constantly to prevent burning.

Add Tomatoes and Chickpeas: Pour in the diced tomatoes (with their juice) and chickpeas. Stir well to combine everything and bring to a simmer.

Simmer the Curry: Add the coconut milk and salt. Stir the curry, reduce heat, and let it simmer for 15-20 minutes, or until the sauce thickens slightly.

Add Spinach and Lemon Juice: If using spinach, add it to the curry and cook just until wilted. Stir in the lemon juice and adjust seasoning if necessary.

Serve: Ladle the chickpea curry over cooked rice or serve with naan bread. Garnish with fresh cilantro.

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