Chickpea & Pinto Bean Curry with Broccoli & Peppers by @janetsmunchmeals ? A perfectly cozy curry for the cool days! ?
Follow @vegangotgame for more delicious vegan recipes!??#vegangotgame
Get the recipe below!
1 onion finely chopped
1 to 2 tsp oil (optional)
3 garlic cloves minced
2 tsp garlic powder
1 tsp kosher salt
1/2 tsp pepper (optional for heat)
2.5 tsp cumin
2 tsp curry powder
1 tbsp ground coriander
1/4 tsp cinnamon
1 tsp chili powder
1/2 cup tomato sauce, marinara or crushed tomatoes
1 15 oz. can coconut milk
1 15 oz. can chickpeas drained and rinsed
1 15 oz. can pinto beans drained and rinsed
1.5 bell peppers chopped
1.5 cups broccoli florets cut small
Fresh parsley or cilantro for serving
Add oil and onions to pan, cook until translucent. Add garlic, cook another min. Add spices and tomato, cook another min. Add coconut milk and beans, and simmer. Meanwhile while that is simmering, saute the broccoli florets and bell peppers in bit of oil or veggie broth until nearly crisp tender. Add them to the curry, stir, cook another couple minutes.