Vegan Chickpea Korma

Recipe by hipbonez
READY IN: 55mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the tomato paste, garlic, curry powder, cardamom, coriander, and a bit of the vegetable oil to make a paste. Set aside.
  • Fry the chopped onion in vegetable oil until soft.
  • Stir curry paste mixture into the onion and fry together for a minute.
  • Stir the coconut milk into the onion/curry paste mixture in the pan to create the sauce and heat through to bubbling.
  • Add in the bell pepper and chickpeas.
  • Stir together, and then stir in ginger and cayenne pepper (taste to get the desire level of heat from the cayenne).
  • Bring to bubbling and then cover and reduce heat.
  • Simmer for 15 minutes.
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