Creamy Chickpea Curry in 30 Min

theplantbasedschool.com

Armenianchick

1 tablespoon olive oil substitute your favorite oil

1 large onion chopped

3 cloves garlic grated

1 inch ginger grated

2 teaspoons curry powder

1 teaspoon ground cumin

1 teaspoon turmeric powder

1 teaspoon ground coriander

¼ teaspoon red pepper flakes

3 cans (15 ounces each) chickpeas or 4½ cups cooked chickpeas

1 cup vegetable stock add more if you want a thinner curry

1 can (15 ounces) crushed tomatoes

1 can (14 ounces) coconut milk full-fat

1 teaspoon salt

2 twists black pepper

1 teaspoon garam masala

1 tablespoon sugar optional

subheading: Serve it with:

1 squeeze of lemon + basmati rice or naan, cilantro, and a dollop of yogurt

Directions at theplantbasedschool.com

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