Chickpea Coconut Curry

I adapted this recipe from The Vegan Stoner. I love their recipes because they're really good basic starting points, and you can add whatever you want to them! And really, playing around with ingredients and adding your own spin is what cooking is all about.

All the delicious ingredients to start. Yogurt base, spices, veggies and chickpeas.

I haven't had chickpeas in forever, and I've been craving them for a week since I first glanced at this recipe. I just had to wait until I could snag a container of coconut yogurt from Whole Foods.

My kitchen smelled amazing when all of this was heating up in the pot. I was also roasting sweet potato in the oven, so it basically smelled like thanksgiving. My roommates even ventured away from their chemistry books to see what I was cooking and steal a bite (of course I'm always happy to share.)

And voila! Delicious vegan coconut curry. It hardly took anytime at all and I'll be eating the leftovers all week.

Chickpea Coconut Curry

1 16 oz container of coconut yogurt
1 can of chickpeas, rinsed and drained
1 cup of corn
1 bell pepper, chopped
1 large carrot, chopped
1 T curry powder
1 t garlic powder

Heat everything in a pot and serve over brown rice! Yeah, it’s that easy.