Easy Vegan Chickpea Curry

Ingredients

• 2 tablespoons avocado oil
• 4-5 cloves garlic , minced
• 1 tablespoon ginger
• 1 tablespoon curry powder
• ½ teaspoon crushed red pepper
• 1 (14.5-ounce) can diced tomatoes , canned - fire-roasted or regular
• 15 ounces chickpeas
• ⅓ cup vegetable broth
• 2-3 teaspoons agave nectar
• ¾ teaspoon salt , more to taste
• 1 ¼ cup full-fat coconut milk
• 1 lime , halved
• Naan
• Rice (about 3 cups cooked)
• Cilantro , chopped (about ⅓ cup)
• Lime wedges
• Large Skillet

Instructions

1. In a large pan, heat oil over medium heat. Add garlic and ginger and sauté for 30-60 seconds until fragrant.
2. Add the curry powder and red pepper. Sauté until fragrant, about 30-60 seconds.
3. Add diced tomatoes, chickpeas, water/broth, agave, and salt. Simmer for 5-8 minutes to reduce the liquid, soften tomatoes, and meld flavors. Stir occasionally.
4. Pour in coconut milk and lightly simmer for 5-8 minutes to reduce and thicken _(lower heat if needed)_. If it's too thick, add a few splashes of broth/water to thin it out. If too thin, gently simmer longer.
5. Remove from heat and squeeze in the lime juice. Give a good stir, taste for seasoning, and add more if needed. Top over rice and serve with naan, lime wedges, and cut cilantro if desired. Enjoy!