Vegan Creamy Chickpea Curry

October 05, 2015

151

This chickpea curry is made extra creamy with coconut milk! It’s a vegan and gluten free, 20-minute weeknight dinner that’s perfect for Meatless Monday!

2 tablespoons oil (I used olive oil)
2 cups chopped onions
3 large cloves garlic, minced
1 tablespoon Red or Yellow Curry Paste (I used yellow)
1-13.5 oz can Andre Prost Coconut Milk (found in the baking section), divided
2-15.5 oz cans chickpeas, drained
2 tablespoons soy sauce
1 medium tomato, chopped
1 tablespoon brown sugar (I used coconut sugar)
1 tablespoon fresh lime juice
2 tablespoons chopped cilantro
4 cups cooked Jasmine Rice, for serving

Heat oil in a large skillet over a medium high heat. Add onions and cook until they start to brown. Add garlic and stir-fry until soft. Add Curry Paste and 1/4 can of Coconut Milk. Stirring, cook until...
See the full directions on my site

Nutritions

Calories
866

Sodium
526mg
21% DV

Fat
9g
15% DV

Protein
18g
36% DV

Carbs
170g
57% DV

Fiber
6g
25% DV