Quick Vegan Curry with Chickpeas and Frozen Vegetables

Ingredients

• coconut oil 1 tablespoon
• curry powder 0.25 cups
• fresh ginger root 5 centimeters
• canned tomatoes 5 cans
• chickpeas 5 cans
• coconut milk 5 cans
• cauliflower 10 cups
• frozen peas 10 cups
• carrot 10 cups
• salt 0.5 teaspoons
• ground black pepper 1 to taste

Tools

• dutch-oven
• spoon

Instructions

1. Heat the oil in a large cast-iron pot over medium heat. Add the curry powder and fresh ginger, then stir almost constantly for about a minute, until a thick paste forms, resembling shortcrust pastry dough.
2. Add the canned tomatoes, chickpeas, and coconut milk. Stir to distribute the spice paste, then bring to a gentle boil and cook for 5 minutes.
3. Add the frozen vegetables and salt, increase the heat to bring everything back to a brisk boil. Cover and simmer gently for 5 to 10 minutes, until the vegetables are tender and heated through.
4. Season to taste with ground black pepper and, if needed, additional salt. Let cool slightly, uncovered, before serving.

Learn More

Explore related articles and tips for this recipe.