Author: Julia Harisay ’21
Are you ready for your mind to be blown? This is the easiest and most delicious vegan curry recipe you could ever find. Not only will it make your taste buds happy, but it will make the earth happy, too. Legumes are twenty times less land-intensive and emit twenty times less greenhouse gas emissions than ruminant meat. Chickpeas are also a far more resource-efficient protein than meat. Check out this quick and climate-friendly recipe to make your diet more sustainable!
Ingredients:
- 2 cups of rice (for serving)
- 1 tbsp of any oil of your choice
- 1 medium chopped onion
- 3 cloves garlic
- 1 tbsp fresh ginger
- ½ tsp black pepper
- ½ tsp salt
- ½ turmeric
- 2 tsp ground coriander
- 1 tsp curry powder
- 1 14.5 oz can of diced tomatoes
- 2 14.5 oz cans of chickpeas/garbanzo beans
- 1 14.5 oz can of coconut milk
Steps:
Step 1: Start cooking the rice before you do anything else. The curry cooks quickly so you want to give the rice time to cook so that it is ready when the curry is.
Step 2: Chop the onion and prepare your spices. Drain and rinse the chickpeas.
Step 3: Heat a skillet with 1 tbsp of oil over medium heat. After a couple of minutes, toss in the chopped onion. Cook for two minutes until it starts to become translucent.
Step 4: Add the spices followed by the chickpeas. Give that just a minute or two to cook.
Step 5: Then add the diced tomatoes with all the juices and the coconut milk. Bring to a slight boil and cook for 5-7 minutes. Stir occasionally.
Step 6: Serve over rice and enjoy!
This series is brought to you by student group, Greening Dining
