Quick Creamy Vegan Coconut Chickpea Curry

A creamy and filling vegan coconut chickpea curry. Super quick and easy to make, done in about 30 minutes.

Ingredients

• 2 teaspoons avocado oil or other neutral oil
• 1 large onion diced
• 3 cloves garlic pressed or minced
• 2 teaspoons garam masala
• 1 tablespoon curry powder
• Shake of cayenne pepper to taste
• 1 15-oz. can chickpeas drained
• 1 15-oz. can crushed tomatoes undrained, see note 1
• 1 13.5-oz. can coconut cream or full-fat coconut milk see note 2
• 2-3 teaspoons maple syrup
• Sea salt
• Juice of 1-2 limes
• 1/4 cup cilantro chopped, plus more for garnish
• lime wedges for garnish

Instructions

1. Heat oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30-60 seconds.
2. Add the spices and cook, stirring constantly, until fragrant, about 1-2 minutes.
3. Add the drained chickpeas and crushed tomatoes and simmer 5 minutes.
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