Tomato Coconut Curry

This has been our favorite vegan meal so far.  We will definitely add this one to our meal rotation.  We didn't have turmeric though, but I it was still good.  I also loved how fast and easy it was to make.

Tomato Coconut Curry 

INGREDIENTS

15 cherry tomatoes

1 14-oz can coconut milk (you can substitute with light coconut milk but the end result will be more acidic, although still delicious)

1 can of chickpeas

1 tsp chili powder

½ tsp turmeric

1 tsp canola oil

1 tsp cumin seeds

Salt to taste

INSTRUCTIONS

Heat the oil in a saucepan.

Add the cumin seeds.

When the cumin sputters, add the tomatoes, chili powder and turmeric.

Let the tomatoes cook on medium heat about 5-7 minutes until most of the tomatoes have broken down.

Add the coconut milk, chickpeas and salt.

Let simmer for 15 minutes.

Serve hot with rice.