Vegan Chickpea Curry
By 
| Prep Time | 10 |
| Cook Time | 15 |
| Servings |
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Ingredients
- 1 (15-ounce can) chickpeas drained and rinsed
- 2 small eggplants or 1 big one
- 1/2 big onion diced
- 2-3 cloves garlic minced
- 1 cup coconut milk canned (or light coconut milk)
- 1-2 tbsp curry powder (you can use curry paste instead)
- 1/2 Tsp Onion Powder
- 1/2 tsp ground cumin (or more to taste)
- 1/4 tsp turmeric (optional)
- 1/4 tsp smoked paprika (optional)
- 1/4 tsp cayenne pepper (optional)
- Salt and Pepper, to taste
- cooked rice of choice (I use Yasmin rice)
- spinach or fresh coriander for serving
Ingredients
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Instructions
- Chop the eggplant and onion into small pieces and heat a little oil (or water) in a pan over medium heat. Add onion and eggplant and cook on medium heat for about 10 minutes. Add the garlic:
- Drain and rinse chickpeas and add them to the pan:
- Add coconut milk, spices + salt and pepper to taste. Simmer for about 5 minutes:
- Serve your curry with cooked rice of choice. My favorite is Yasmin rice. Decorate with either spinach or fresh coriander. Enjoy!