In our house, we love a good curry dish. But, a lot of curry recipes require a significant amount of chopping, cutting, and mincing, and sometimes we don’t have the time or energy for that amount of work. This curry dish could work for the college students in your life, or anyone else, with limited time who are trying to create good vegan meals in dorms, apartments, or kitchens that may also have limited tools.
This fast and easy vegan chickpea curry comes together in roughly the amount of time it takes to cook rice (not to mention cheaper and faster than getting take-out).
cooked chickpeas, rinsed and drained
lite coconut milk
diced tomatoes, undrained
frozen, chopped or leaf spinach
PB Fit peanut butter powder (or 1/3 cup peanut butter)
sriracha or other hot chili sauce
neutral vegetable oil