Love Indian food, so created this vegan curry.
Serves: 6
INGREDIENTS:
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
Water
DIRECTIONS:
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!