Thank you to everyone who participated in our "Wow the Table" Sweepstakes. We had a blast seeing all the delicious plant-based meals you're cooking up. Congratulations to Ray Nita Riley, our Grand Prize winner! She shared this delicious recipe for Creamy Chickpea Curry. Give it a try and let us know what you think.
Creamy Chickpea Curry
Submitted by: Ray Nita Riley
2 T. Coconut Oil or Olive Oil
1 Onion, chopped
1 T. Crushed Garlic
1 T. Fresh Ginger, optional
1 T. Curry Powder
1 tsp. Turmeric
1 tsp. Cumin
1 tsp. Coriander
1 tsp. Red Pepper Flakes
2 15 oz. Cans Chickpeas, drained
1 14oz. Can Diced Tomatoes
1 14oz. Can Coconut Milk
Salt and Pepper to taste
- Heat oil in a large skillet over medium heat, add onions and cook for 2 minutes. Add garlic, ginger and all the spices. Cook for 1 minute.
- Stir in the drained chickpeas, tomatoes and coconut milk. Cook on medium for 7 minutes. Season to taste.
- Serve as is or over rice. Garnish with a dollop of dairy-free sour cream and cilantro or parsley.
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