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This post has been compensated by Karuna Beverages, a long term partner of Vegan With Curves. All opinions are mine alone.

This coconut vegan chickpea curry is both comforting and healthy. Made in a base of vegetable broth, creamy coconut milk, and severed with fresh tomato soup.

WRITTEN RECIPE: https://veganwithcurves.com/vegan-chickpea-curry/

Substitution, Cook, and Storage Tips::

Use the coconut milk in the can NOT the jug in the refrigerator section. You can find can coconut milk in the Asian/Ethic Cooking section of your local grocery store. Or you can order online below here is https://amzn.to/2CAaoJ7
You can use a store bought curry powder if you don’t have all the individual spices. Depending on the one you buy it might not have a bright yellow color in like using turmeric powder.
Does it freeze? This vegan chickpea and tomato soup can be frozen for up to 1 month. Freeze them in separate bags and containers

Other Recipes You'll Love:
The Best Jackfruit Recipe
https://youtu.be/EhzIF_4YmGA

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