5.0
(21)
Your folders
Your folders
Export 17 ingredients for grocery delivery
Step 1
In a large pot, heat oil over medium heat. Once shimmering, add the onion and sauté until translucent. About 2-3 minutes.
Step 2
Add garlic and ginger. Sauté for 30-60 seconds until fragrant.
Step 3
Now add the tomato paste, curry powder, and pepper flakes. Sauté until fragrant, about 30-60 seconds.
Step 4
Add diced tomatoes, chickpeas, broth, coconut milk, agave, and salt. Stir and scrape the bottom to release any browned bits. Raise heat to bring to a high simmer, then cover with a lid and reduce heat to a gentle simmer. Cook for 10 minutes to meld flavors. Stir occasionally.
Step 5
Now Remove the lid and simmer for another five minutes to reduce and thicken slightly.
Step 6
Remove from heat and stir in the lime juice and sprinkle with cilantro. Taste for seasoning and add more if needed. Serve with lime wedges and more cilantro.
Your folders
avirtualvegan.com
5.0
(24)
25 minutes
Your folders
taste.com.au
4.8
(11)
10 minutes
Your folders
wellplated.com
4.8
(9)
20 minutes
Your folders
jamieoliver.com
Your folders
rainbowplantlife.com
5.0
(50)
35 minutes
Your folders
veggiedesserts.com
5.0
(30)
16 minutes
Your folders
veggiedesserts.com
Your folders
recipes.instantpot.com
4.0
(3)
70 minutes
Your folders
bbcgoodfood.com
25 minutes
Your folders
rainbowplantlife.com
Your folders
theplantbasedschool.com
5.0
(45)
20 minutes
Your folders
thehappypear.ie
4.4
(5)
Your folders
mob.co.uk
4.6
(15)
Your folders
vegrecipesofindia.com
4.8
(47)
30 minutes
Your folders
yupitsvegan.com
4.5
(4)
60 minutes
Your folders
veganricha.com
5.0
(7)
25 minutes
Your folders
taste.com.au
4.3
(12)
10 minutes
Your folders
acouplecooks.com
4.5
(2)
15 minutes
Your folders
veganbell.com
5.0
(4)
25 minutes