Creamy Vegan Chickpea Curry

• Vegan
• Gluten free

• Produce

  • 2 15.5 oz cans Chickpeas
  • 2 tbsp Cilantro
  • 3 cloves Garlic, large
  • 2 cups Onions
  • 1 Tomato, medium

• Canned Goods

  • 1 13.5 oz can Andre prost coconut milk
  • 1 tbsp Red or yellow curry paste

• Condiments

  • 1 tbsp Lime juice, fresh
  • 2 tbsp Soy sauce

• Pasta & Grains

  • 4 cups Jasmine rice, cooked

• Baking & Spices

  • 1 tbsp Brown sugar

• Oils & Vinegars

  • 2 tbsp Oil

Found on foodfaithfitness.com

Description

Directions

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