Title: « Creamy Chickpea Curry: A Hearty and Flavorful Vegan Delight » (Page 2 ) | April 30, 2025

2 tablespoons olive oil or coconut oil
1 medium onion, finely chopped
3 garlic cloves, minced
1-inch piece of fresh ginger, grated
1–2 tablespoons curry powder (mild or spicy)
1 teaspoon ground cumin
½ teaspoon turmeric
1 teaspoon garam masala (optional, for extra depth)
1 can (15 oz) diced tomatoes or 2 fresh tomatoes, chopped
1 can (15 oz) coconut milk (full-fat or light)
2 cans (15 oz each) chickpeas, drained and rinsed
½ teaspoon salt, or to taste
½ teaspoon black pepper, or to taste
Juice of ½ lemon
Optional Add-Ins:
1 cup spinach or kale
½ cup diced bell peppers
1 small potato, diced
For Serving:
Cooked rice, quinoa, or naan bread
Fresh cilantro, chopped (for garnish)
Instructions
Step 1: Sauté the Aromatics

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