Easy One Pot Vegan Chickpea Curry

Lately, I've really been pressed for time. Curry is one of my go to meals as it's super easy too make especially, if you have the staples on hand. This recipe is super simple and substitutions can easily be made. This isn't a really a "soupy" curry, so if you want it a like that add some more coconut milk or water, this is also great without the rice noodles and just the chickpeas.You can even add tofu if you like, just brown it in a saute pan before and keep it separate until you add the chickpeas.

EASY ONE POT VEGAN CHICKPEA CURRY
1/2 c Carrots, cut into matchsticks
1/2 c Corn, Fresh or frozen
1/2 c Peas, Fresh or frozen
1/2 c Edamame, Shelled, Fresh or frozen
1/2 c Red bell pepper, seeded and cut into strips
1/2 c Onion, diced
1/4 c Snap peas and green beans (optional)
1/4 c Celery, chopped
1/4 c Water Chestnuts, chopped
1/4 c Chopped mushroom (white button)
6 Tbsp soy sauce
2 Large Tbsp Curry Powder
1/4 tsp Cumin powder
2 13 oz. cans of full fat coconut milk
1 14 oz. box of stir fry rice noodles
2 c Chickpeas fully cooked, from a can or scratch

Start by sweating out the onions in a large saucepan. Add the rest of the vegetables and cook them down for about 7-8 minutes on medium-high heat. Lower heat and add curry powder and soy sauce, stir for a minute.

Add both cans of coconut milk to the veggie mix and turn up the heat to medium-high again.

 Let the mix simmer, until it starts to bubble add stir fry noodles, should take about 6-8 minutes depending on the brand. Stir every 2-3 mins to make sure noodles are submerged if noodles are not fully submerged add a little water to the pan.

Once the noodles are done you can add the chickpeas and tofu (optional) cook for 2-3 mins. Your curry is now ready to eat!