Vegan Coconut Chickpea Curry (Ingredients&Instructions Below) #recipes #vegetarian #food #cooking

Ingredients:
2 tablespoons oil (your choice oil for sautéing)
½ large yellow onion, chopped
3 garlic cloves, minced
1 can (400 ml) full-fat coconut milk
1 can (540 ml) chickpeas, drained and rinsed
1 can (420 ml) plain tomato sauce
2 tablespoons salt
2 tablespoons ground black pepper
1½ tablespoons ground cumin
1½ tablespoons ground turmeric
1½ tablespoons ground chili powder
¼ cup cold water
3 tablespoons cornstarch
Lemon wedges, for serving
Cooked rice of your choice (e.g., basmati)
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Instructions:
Sauté Aromatics: In a large pot, heat the oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Add Liquids: Pour in the coconut milk, chickpeas, and tomato sauce. Stir to combine.

Season: Add the salt, black pepper, cumin, turmeric, and chili powder. Mix well to ensure the spices are evenly distributed.

Thicken the Curry: In a separate bowl, dissolve the cornstarch in ¼ cup of cold water. Once smooth, gradually stir it into the curry mixture. Cook for an additional 5-10 minutes, stirring occasionally, until the curry thickens.
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Serve: Remove from heat and serve hot over rice. Squeeze fresh lemon juice on top and enjoy!
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Notes:
Feel free to adjust the spice levels to your preference.
This curry pairs well with naan or any bread of your choice!

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