Hubby suggested I make a vegetarian curry with chickpeas, and I’m very happy with the way this one turned out. It’s vegan, too.
The sauce is thick and creamy. I recommend serving it over brown rice or with a flat bread to soak up the delicious sauce.
1/2 onion, chopped
2 medium potatoes
3 cups water
1 can chickpeas, drained
1 can coconut cream
2 curry tablets (I prefer the Golden Curry brand)
3 tbsp. soy paste
Saute the onion in a large sauce pan. Add the potatoes and water. Cover and cook for 15 min.
Add the rest of the ingredients. Simmer without a cover until the sauce reduces and thickens.