Description
The Vegan Chickpea Curry is perfect for Meatless Mondays or really any evening! It’s quick and easy, full of plant-based protein and lots of other nutrients!
Ingredients
2 Tablespoons olive oil
2 cans chickpeas, drained (15.5 oz.)
1/2 cup diced grape tomatoes
1 cup sugar snap peas
1 Tablespoon red curry paste
1 can of coconut milk
1 cup chopped yellow onion
2 Tablespoon coconut aminos or gluten-free soy sauce
1 Tablespoon coconut sugar
1 Tablespoon fresh lime juice
3 garlic cloves minced
1/4 teaspoon ground cayenne pepper (optional but delicious)
2 cups cooked jasmine rice
Toppings:
chopped cashews
fresh cilantro
Instructions
1.) Heat olive oil in a large sauté pan. Add diced onion and continue to cook until they are translucent. Then add the minced garlic and sauté one more minute.
2.) Add the curry paste and 1/2 of the coconut milk, stir until the curry paste has dissolved.
3.) Add both cans of drained and rinsed chickpeas, sugar snap peas, coconut aminos and the remaining amount of coconut milk. Bring all to a boil and continue to cook for around 5 minutes.
4.) Add in the tomatoes, sugar, lime juice, and cayenne if using. Simmer until all the flavors have combined, about 3-5 minutes.
5.) Serve over cooked rice, top with cilantro and cashews (optional) and ENJOY!!
