This vegan chickpea and mushroom curry couldn't be easier and quicker to make! Thanks to frozen vegetables, canned chickpeas, and a jar of red curry, this flavorful dish is ready in 30 minutes! Serve it over rice or quinoa for a filling and satisfying gluten-free and oil-free meal.
½cupvegetable broth or water(only add if you like it saucy)
1tbsplime juice
¼cupgreen onionssliced
¼cupfresh cilantroroughly chopped
Instructions
In a large pan over medium heat, saute the diced onions until they're soft and translucent. Add the minced garlic, grated ginger, 1 tbsp red curry paste, 2 tbsp curry powder, 1 tsp garam masala, ¼ tsp salt, and ¼ tsp black pepper to the pan. Stir to combine and let it cook for 2 minutes to toast the spices.
Add frozen mushrooms, frozen snap peas, chickpeas, and the can of coconut milk to the pan. Stir to combine and bring the mixture to a low simmer. Reduce the heat to medium-low and let it cook for 10 minutes or until the vegetables are hot and thoroughly cooked.
If the sauce it too thick, add ½ cup of vegetable broth or water now. Stir in the fresh lime juice. Add more salt and pepper to taste. Serve hot over rice or quinoa and garnish with fresh cilantro and green onions.
Notes
Store the leftovers in an airtight container in the fridge for 2-3 days or you can freeze it for a future meal.