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Creamy Chickpea Curry

This is a spicy and simple vegan recipe. Serve over our aromatic Jasmine Rice.
TIME

20 minutes to assemble

YIELD
4 servings
INGREDIENTS
2 tablespoons oil
2 cups chopped onions
3 large cloves garlic, minced
1 tablespoon Red or Yellow Curry Paste
1-13.5 oz can Andre Prost Coconut Milk (found in the baking section), divided
2-15.5 oz cans chickpeas, drained
2 tablespoons soy sauce
1 medium tomato, chopped
1 tablespoon brown sugar
1 tablespoon fresh lime juice
2 tablespoons chopped cilantro
4 cups cooked Jasmine Rice
DIRECTIONS
Step 1
Heat oil in a large skillet over a medium high heat. Add onions and cook until they start to brown. Add garlic and stir-fry until soft.
Step 2
Add Curry Paste and 1/4 can of Coconut Milk. Stirring, cook until curry is dissolved.
Step 3
Add chickpeas, soy sauce and remaining can of Coconut Milk. Bring to a boil and cook 3-5 minutes.
Step 4
Add tomatoes, sugar, and lime juice. Simmer 1-2 minutes. Stir in cilantro and serve over Jasmine Rice.

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