Being a yogi, Indian culture has been very influential in my life.  I don't know which one came first though, my love for yoga? or my love for Indian food? Either way… we can do both! After a good yoga practice feast on this delicious vegan curry recipe.

Ingredients:

• 3 Tbsp coconut oil or olive oil

• 1 medium white of red onion

• 1 Tbsp ground cumin

• 3/4 Tsp salt

• 2 Tbsp ginger or 1 inch peeled fresh ginger

• 2 medium diced tomatoes

• 2 cans tomato paste

• 6 cloves of crush garlic

• 1 Tsp minced jalapeno (optional)

• 1/2 cup chopped fresh cilantro

• 1 Tsp. turmeric

• 1 Tbsp coriander

• 2 Tbsp. lemon juice

• 2-3 Tsp coconut sugar or agave

• 1 tsp garam masala

• 2  15 ounce cans chickpeas aka garbanzo beans (slightly drained)

Add oil, onions, and cumin to a pot on medium heat.  Once onions are soft, add garlic and diced tomatoes.  Cover the pot with a lid to sweat out the tomatoes. Crush tomatoes intermittently to release their juice.  Once liquefied, add cilantro, coriander, jalapeno, turmeric, ginger, and garam masala.  Stir, and continue to cover with lid,  cover for about 2 minutes let the flavors blend with one another.  Then add tomato paste and stir.  If the curry is too thick you can add 1/4 cup water.  Continue to stir and add chickpeas (garbanzo beans) to the mix stir again and cover pot.  Put on low heat and let flavors blend once again.  Let sit for 5-10 minutes.  Once done, serve with some brown rice and sweet potatoes on the side. Enjoy!

Stay happy and healthy

xo,

Cary