Chickpea Curry (vegan recipe)

• 2 tablespoons vegan butter or olive oil
• 1/2 yellow onion diced
• 3 cloves garlic minced
• 1 tablespoon fresh ginger minced
• 1 tablespoon yellow curry powder
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon pepper
• salt to taste
• 1 15-ounce can crushed tomatoes
• 1 15-ounce can coconut milk
• 1-2 tablespoons tamari or soy sauce to taste
• 2 15-ounce cans chickpeas drained and rinsed
• 2 tablespoons cilantro chopped
• 2 cups cooked rice for serving

• Melt the vegan butter in a skillet over medium heat. Add the onion, garlic, ginger and dry seasonings. Cook down for 3 minutes. 
• Pour in the crushed tomatoes, coconut milk and soy sauce. Bring to a boil, add in the chickpeas, lower the heat and simmer for 15 minutes. The sauce should thicken as it simmers. Stir in the cilantro, taste and adjust the seasonings as needed.
• Serve hot over rice

I like to add vegetables to the pot. Tonight there is broccoli, leeks, a poblano & jalapeño peppers. Sear the skin off over open flame. Once the skin is ready it will peel off. Cut the top off, using a spoon gather all the seeds and discard. (Make certain the wear gloves when touching hot peppers!!) Then chop the peppers into very small pieces. Add to the pot with all the curry ingredients. Simmer You can skip peppers all together but they are not so hot after being cooked twice.

I love this recipe! Even my husband who is not a huge fan of spicy hot dishes likes it, especially over rice. ME? I sometimes use riced cauliflower instead of rice. I’m certain there isn’t any remaining!