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This creamy vegan chickpea korma is perfect for an easy weeknight dinner 😍 recipe below!
Recipe:
Ingredients:
• 1 tbsp olive oil
• 1 brown onion, chopped
• 4 cloves garlic, crushed
• 1 inch piece fresh ginger, finely sliced
• 1 tbsp curry powder
• 1 tbsp garam masala
• 1 tsp cumin
• 1 tsp turmeric
• 1 tbsp brown sugar
• 1-2 tbsp tomato purée
• 1/2 400g tin chopped tomatoes
• 1 400g tin full fat coconut milk
• 1 1/2 400g tins chickpeas, drained + rinsed • Salt + pepper, to taste
• 1-2 tbsp lemon juice
• 1 cup water .
Instructions:
1. Heat 1 tbsp olive oil over a medium heat in a large pan, then add the onion and cook until softened.
2. Add the garlic + ginger, cook for a further 2 minutes.
3. Add the spices, tinned tomatoes + tomato paste - stir and cook for 2 mins.
4. Add the coconut milk, 1 cup water and lemon juice - stir + cook for 10 minutes.
5. Transfer to a blender and blend until smooth (or use a hand blender).
6. Return to the heat and add in the chickpeas - cook for a further 5 minutes and serve!
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