Vegan Chickpea Curry

Ingredients:

For the curry base:

• 2 tablespoons coconut oil or olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 small piece of fresh ginger (about 2 cm), grated
• 1–2 tablespoons curry powder (adjust to taste)
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala (optional but adds great flavor)
• 1 pinch of chili flakes or cayenne pepper (optional for heat)

Main ingredients:

• 2 cans (400 g each) of chickpeas, drained and rinsed
• 1 can (400 ml) of coconut milk
• 1 can (400 g) of diced tomatoes
• Salt and black pepper to taste
• Juice of half a lemon or lime
• Fresh cilantro (coriander) for garnish

Instructions:

1. Sauté the aromatics:
   Heat the coconut oil in a large skillet or saucepan over medium heat. Add the chopped onion and cook for 5–6 minutes until soft and translucent.
2. Add garlic and spices:
   Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant. Then add curry powder, cumin, turmeric, garam masala, and chili flakes. Stir well to coat the onions and release the flavors.
3. Add tomatoes and chickpeas:
   Pour in the diced tomatoes and chickpeas. Stir to combine everything.
4. Simmer with coconut milk:
   Add the coconut milk, season with salt and pepper, and bring to a gentle boil. Reduce the heat to low and let it simmer for about 15–20 minutes, stirring occasionally, until the curry thickens and the flavors blend beautifully.
5. Finish and serve:
   Squeeze in the lemon or lime juice and stir. Taste and adjust seasoning if needed.
6. Garnish and enjoy:
   Serve hot, topped with fresh cilantro. Pair with basmati rice, jasmine rice, or warm naan bread.

Tips:

• You can add spinach, kale, or peas in the last few minutes of cooking for extra veggies.
• Store leftovers in an airtight container for up to 3 days in the fridge or 2 months in the freezer — it tastes even better the next day!