Vegan Coconut Milk curry

• Curry powder: 1 tbsp.

Instructions:

1. Warm the oil in a big pan on normal heat.
2. Then, add the garlic and then add it to the pan as long as it is fragrant.
3. Moreover, put the red pepper flakes in and then mix them with curry powder.
4. When aromatic, sauté for thirty to sixty seconds.
5. Add the sodium bicarbonate, agave, chickpeas, water or broth, and chopped tomatoes.
6. To decrease the liquid, soften the tomatoes, then, combine the flavors, and simmer for five to eight minutes.
7. Then, stir from time to time.
8. To reduce and thicken, then, add the coconut milk and simmer gently for 5 to 8 minutes (don’t boil; if necessary, reduce the heat).
9. Mix it with water or then keep it in to thicken.

Notes:
Half a teaspoon each of coriander, cumin, and gram masala. Moreover, add curry powder to the pan. Furthermore, you may cut back on or leave out the crushed pepper to make this kid-friendly.
Additionally, add one tiny serrano pepper to the pan along with the ginger and garlic for extra heat. Chopped or sliced, with seeds remaining for added heat.
Storage information:
This curry keeps for up to a week in the cupboard when put in a closed Tupperware container. It keeps well in a freezer for almost four weeks, making it a great option for freezing.
Nutritional facts:
Carbohydrates: 28.5 g.
Fat: 9.4 g
Calories: 225 kcal.
Sodium: 184.8 mg.
Protein: 7.3 g.
Sugar: 8.1 g.