"Deliciously Plant-Based: Discover 10 Mouthwatering Vegan Recipes for Your Culinary Journey!"

Vegan Chickpea Curry:

                         Ingredients 

- 1 teaspoon coconut oil painting

- 1 onion, minced

- 3 cloves of garlic, diced


- 1 teaspoon gusto, grated


- 1 teaspoon curry greasepaint


- 1 tablespoon ground cumin


- 1 tablespoon ground coriander


-1/2 tablespoon turmeric


-1/4 tablespoon cayenne pepper( voluntary, for spiciness)


- 1 can( 14 ounces) coconut milk


- 1 can( 14 ounces) minced tomatoes


- 2 barrels( 14 ounces each) chickpeas, drained and irrigated


- 2 mugs spinach or kale, diced


- Juice of1/2 bomb


- swab and pepper to taste


-Fresh cilantro, diced( for trim)

                    Instructions

1. toast the coconut oil painting in a large pot over medium heat.

2. Add the minced onion and sauté until it becomes translucent, about 5 twinkles.

3. Add the diced garlic and grated gusto to the pot, and cook for an fresh nanosecond.

4. Stir in the curry greasepaint, cumin, coriander, turmeric, and cayenne pepper( if using). Cook for 1- 2 twinkles to toast the spices and release their flavors.

5. Pour in the coconut milk and minced tomatoes with their authorities. Stir well to combine.

6. Add the drained and irrigated chickpeas to the pot and bring the admixture to a poach. Allow it to cook for about 15 twinkles, stirring sometimes.

7. Add the diced spinach or kale to the pot and cook for an fresh 5 twinkles, until the flora have wilted.

8. Stir in the bomb juice and season with swab and pepper to taste.

9. Remove from heat and trim with fresh cilantro.

10. Serve the vegan chickpea curry over rice or with warm naan chuck .

                 Enjoy your vegan chickpea curry!