Recipe: Easy Vegan Curry – Whole Food Plant-Based Chickpea Curry

Ingredients

• 1 cup chopped onions (~1 small onion or 1/2 large onion)*see note
• 3 cloves garlic, pressed or minced
• 1 can diced tomatoes (28oz)
• 2 cups unsweetened soy milk
• 2 Tbsp tahini
• 2 cups chickpeas *see note
• 1 cup green peas
• 2 Tbsp curry powder
• 0.5 tsp chili powder
• 0.5 tsp cayenne (optional)

Directions

1. Heat large pan over medium-high heat.
2. Add a splash of water to the pan, add onions, stir, and cook for 2 minutes.
3. Add garlic to the pan, mix thoroughly, and cook for 2 minutes. Add more water as needed to prevent sticking.
4. Add spices, diced tomatoes, soy milk, and tahini to the pan and mix thoroughly.
5. Add chickpeas and green peas to the pan and stir to combine.
6. Simmer over low-medium heat for 10-20 minutes stirring occasionally.
7. Enjoy!

Notes

• You can substitute half of the chickpeas for soy beans or navy beans. We also like to pump it up with some tofu chunks or rehydrated textured vegetable protein (TVP).
• To jazz up your curry, substitute a 1 cup combination of onion, mushrooms, and bell peppers instead of just using onion on its own.
• Serve with potatoes or a whole grain, and your favourite vegetables. Mix in some finely chopped greens or serve on a bed of greens to boost the nutritional content.