A flavorful and hearty vegan curry dish with a spicy kick
Follow the steps below to cook the desired recipe
1. Heat oil in a large pot over medium heat
2. Add onions, garlic, and ginger; sauté until fragrant
3. Stir in curry powder, cumin, and chili flakes
4. Add chickpeas, diced tomatoes, and coconut milk; simmer for 20 minutes
5. Season with salt and pepper to taste
6. Serve hot over rice or quinoa
1 can of chickpeas, drained and rinsed
1 onion, chopped
2 cloves of garlic, minced
1 inch of ginger, grated
2 tbsp curry powder
1 tsp cumin
1/2 tsp chili flakes
1 can of diced tomatoes
1 can of coconut milk
Salt and pepper to taste
