Creamy Vegan Coconut Chickpea Curry

Ingredients:

• 2 tablespoons coconut oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 (14-ounce) can diced tomatoes
• 1 (14-ounce) can full-fat coconut milk
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped (for garnish)
• Cooked rice or quinoa, for serving (optional)

Instructions:

1. In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and ginger, cooking for an additional 1-2 minutes, until fragrant.
3. Stir in the curry powder, turmeric, cumin, and cayenne pepper (if using). Cook for another 1-2 minutes, allowing the spices to become fragrant.
4. Add the chickpeas, diced tomatoes, and coconut milk to the pot. Stir well to combine.
5. Bring the curry to a gentle simmer, and then reduce the heat to low. Cook for 20-25 minutes, stirring occasionally, until the flavors meld and the curry thickens.
6. Taste the curry and adjust the salt and pepper to your preference.
7. Serve the curry over cooked rice or quinoa, if desired, and garnish with chopped fresh cilantro.

This creamy vegan coconut chickpea curry is sure to become a plant-based favorite in your kitchen!