Vegan Chickpea Curry Stew

Submitted by: Academy Canada Culinary Class - Downhome Magazine
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Difficulty: Easy
Prep Time: More than 15 Minutes
Total Time: Under an hour

2 tbsp extra virgin olive oil
1 cup onion, small dice
1/2 cup carrot, grated
1/4 cup celery, sliced thinly
2 tbsp fresh garlic, minced
1 tbsp garam masala
1 tsp turmeric
1 (19 oz) can chickpeas, rinsed and drained
2 tomatoes, small dice
1 tbsp lime juice
3/4 cup coconut milk
Saute onion, carrot and celery in the oil over medium-high heat, until the onions start to soften and become golden brown. Reduce heat to medium and add garlic, garam masala and turmeric. Cook for 5 minutes. Add chickpeas, tomatoes and lime juice. Lower heat and simmer for 10-15 minutes. Add coconut milk and simmer for an additional 10 minutes. Add a little water if you would prefer a more "wet" consistency. Yield: 2-4 servings. Optional: Serve with a dollop of coconut cream.

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