Creamy Vegan Chickpea Coconut Curry in a Cast Iron Wok

4 Servings

Ingredients

• 2 tablespoons cooking oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 14 ounces (400g) of crushed tomatoes
• 16 ounces (454g) canned chickpeas, drained & rinsed
• 1 ½ tablespoons garam masala
• 1 teaspoon curry powder
• ¼ teaspoon cumin
• 13.5 ounces (383g) canned coconut milk
• 2 teaspoons cornstarch (optional)
• 1 lime
• Salt & black pepper
• Fresh coriander (optional)

Equipment

• Cast Iron Wok

Instructions

1. Add cooking oil to a pot, wok or large cast iron skillet over medium heat.
2. Fry the onion for 2 minutes, then add the garlic and fry for one more minute before adding the crushed tomatoes. Cook for 5-10 minutes.
3. Stir in the chickpeas, garam masala, curry powder, and cumin.
4. Add the coconut milk and stir. If you would like to thicken the sauce, stir in a little bit of corn starch until desired thickness. Cook for 10-12 minutes.
5. Season with salt and pepper to taste. Squeeze in a lime and stir (or alternatively serve with a piece of lime).
6. Serve with or without rice and if desired top with some fresh coriander.

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