Love Indian food, so created this vegan curry.

Serves: 6


1 medium white onion, diced
2 clove garlic, sliced
2 tablespoon sliced fresh ginger
2 15-ounce can chickpea (garbanzo beans), drained and rinsed
1 cup frozen peas
1 cup carrot, diced
2 bay leaves
5 dried chiles
1 teaspoon turmeric
1 tablespoon cumin
1 teaspoon white pepper
1 teaspoon coriander seed
1 tablespoon curry powder
1 15-0unce can light coconut milk


In medium sauce pan on medium heat, water sauté onion, garlic and ginger for about 5 minutes. Add 1/2 cup of chickpeas and blend in high-powered blender with coconut milk. Return to sauce pan. Add the remaining ingredients and stir occasionally for 20 minutes.

Before serving, remove bay leaves and dried chiles. Be careful to remove all pieces of chile because will cause serious gastronomical pain!

Serve with wild rice. We used forbidden rice cooked in rice cooker. Sprinkle with cilantro for garnish. Enjoy!




About Jennifer Armitstead

Jennifer Armitstead is a career coach and coporate talent consultant. She helps people be their best at work. She supports companies by developing strong teams through recruiting, training and coaching. For more information about Jennifer:

4 responses »

  1. veg-ease says:

    It looks like it is smiling!

  2. bonniearmitstead says:

    Got this for Mother’s Day. Absolutely scrumptious over various cooked vegetable medley. So filling and nutritious. Thanks, Jen!

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