My favourite vegan curry recipe!

Ingredients:

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 large potato, peeled and diced

• 1 large carrot, peeled and diced

• 1 red bell pepper, chopped

• 1 can of diced tomatoes

• 1 cup vegetable broth

• 1 teaspoon each of coriander, cumin, garam masala, and turmeric

• 1/2 teaspoon chili powder

• Salt and pepper, to taste

• 1 can of chickpeas, drained and rinsed

• 1 cup frozen peas

• Fresh cilantro, for garnish

• Rice, for serving

Instructions:

1. In a large saucepan, heat some oil over medium heat. Add onion and garlic and cook until soft and fragrant, about 5 minutes.

2. Add the potato, carrot, and red bell pepper to the saucepan and cook for another 5 minutes.

3. Stir in the canned tomatoes, vegetable broth, coriander, cumin, garam masala, turmeric, chili powder, salt, and pepper.

4. Bring the mixture to a boil, then reduce heat and let simmer for about 10 minutes, or until the vegetables are tender.

5. Stir in the chickpeas and frozen peas, and let cook for another 5 minutes.

6. Serve over a bed of rice, garnished with fresh cilantro. Enjoy!

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