Creamy Chickpea Curry
This is a spicy and simple vegan recipe. Serve over our aromatic Jasmine Rice.
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Can opener
- Wooden spoon
- Plate
Ingredients
- 2 tablespoons oil
- 2 cups chopped onions
- 3 large cloves garlic, minced
- 1 tablespoon Red or Yellow Curry Paste
- 1-13 1/2 oz can Andre Prost Coconut Milk (found in the baking section), divided
- 2-15 1/2 oz cans chickpeas, drained
- 2 tablespoons soy sauce
- 1 medium tomato, chopped
- 1 tablespoon brown sugar
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped cilantro
- 4 cups cooked Jasmine Rice
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