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Creamy Chickpea Curry

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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

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

Time

  • 20 minutes to assemble

Yield

  • 4 servings

Directions

  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.
  2. Add Curry Paste and 1/4 can of Coconut Milk. Stirring, cook until curry is dissolved.
  3. Add chickpeas, soy sauce and remaining can of Coconut Milk. Bring to a boil and cook 3-5 minutes.
  4. Add tomatoes, sugar, and lime juice. Simmer 1-2 minutes.  Stir in cilantro and serve over Jasmine Rice.
  5. 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.
  6. Add Curry Paste and 1/4 can of Coconut Milk. Stirring, cook until curry is dissolved.
  7. Add chickpeas, soy sauce and remaining can of Coconut Milk. Bring to a boil and cook 3-5 minutes.
  8. Add tomatoes, sugar, and lime juice. Simmer 1-2 minutes. Stir in cilantro and serve over Jasmine Rice.

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