Coconut chickpea curry with onion, garlic, ginger, Indian spices in coconut milk and tossed with chickpeas. Flavorful vegan meal and you won\u2019t even miss the meat!<\/p>\n
A classic easy coconut curry with chickpeas, inspired by Indian flavors. Naturally vegan and gluten-free. Also free of grains, soy, and nuts.<\/p>\n
TO ADD HEARTY VEGETABLES LIKE SWEET POTATO OR CAULIFLOWER: Cut the veggies into bite-sized pieces, and add them after the initial step of cooking the onion, but before adding the garlic and ginger. Stir-fry for a couple of minutes until the vegetable is softened a little bit. It can then finish cooking when the chickpea coconut curry is brought to a boil and simmered.<\/p>\n
TO ADD QUICK-COOKING VEGETABLES LIKE SPINACH: After simmering the chickpea curry, turn off the heat, stir in the spinach, and cover the pan. Remove the lid after 2 minutes, or when the spinach is wilted to your liking.<\/p>\n<\/div>\n<\/div>\n
Coconut chickpea curry with onion, garlic, ginger, Indian spices in coconut milk and tossed with chickpeas. Flavorful vegan meal and you won\u2019t even miss the meat! A classic easy coconut curry with chickpeas, inspired by Indian flavors. Naturally vegan and gluten-free. Also free of grains, soy, and nuts. Here is its quick recipe: Prep Time: …<\/p>\n