Vegan Creamy Chickpea Curry

• 2 Tablespoons Olive Oil
• 2 cups Chopped Onions
• 3 cloves Garlic, Minced
• 1 Tablespoon Yellow Curry Paste
• 13- 1/2 ounces, fluid Coconut Milk
• 30 ounces, weight Canned Chickpeas
• 2 Tablespoons Soy Sauce
• 1 Medium Tomato, Chopped
• 1 Tablespoon Coconut Sugar
• 1 Tablespoon Fresh Lime Juice
• 2 Tablespoons Chopped Cilantro
• 4 cups Cooked Jasmine Rice, To Serve

1. Heat oil in a large skillet over a medium high heat.
2. Add onions and cook until they start to brown.
3. Add garlic and stir-fry until soft.
4. Add curry paste and 1/4 of the coconut milk.
5. Stirring, cook until curry is dissolved.
6. Add chickpeas, soy sauce and remaining coconut milk.
7. Bring to a boil and cook 35 minutes.
8. Add tomatoes, sugar, and lime juice.
9. Simmer 12 minutes.
10. Stir in cilantro and serve over jasmine rice.
11. Recipe from Andre Prost, posted with permission.

olive oil, onions, garlic, curry, fluid coconut milk, chickpeas, soy sauce, tomato, coconut sugar, lime juice, cilantro, jasmine rice

Taken from tastykitchen.com/recipes/special-dietary-needs/vegan-creamy-chickpea-curry/ (may not work)