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Vegan Chickpea Curry

Michelle Blackwood
  • 35 minutes
  • Serves 8

INGREDIENTS

1

Carrot, medium

1/4 tsp

Cayenne pepper or 1 whole scotch bonnet pepper

1 tsp

Coriander

3 cloves

Garlic

1 tsp

Ginger

1/2

Onion, medium

2

Spring onions

1

Tomato, medium

1 14 ounce can

Coconut milk

6

Allspice berries

1 tsp

Paprika, ground

3/4 tsp

Salt

1 tsp

Turmeric, ground

2 tbsp

Coconut oil

1 tsp

Cumin

1/2 cup

Water

2 15 ounce cans

Chickpeas or 3 cups cooked

2

sprigs Fresh thyme or 1 teaspoon dried