This thick curry can be made vegan by substituting coconut milk for the yogurt. In all other respects, it is completely vegan
1 can Goya Chickpeas, drained
1 onion diced
2 cups various vegetables: I used turnip, mushroom, carrot, potato, green pepper but you can use zucchini, green beans, broccoli, cauliflower or any mix. Potato is a nice thing to include in any batch.
1/2 large can crushed tomatoes (I used Hunts, sans any seasoning like basil.)
1 cup water
2 Tbs Patak Mild Curry Paste
1 tsp Sweet Curry powder (Penzey)
1 tsp Garam Masala
1/2 tsp Balti seasoning (Penzey)
1/4 cup unsweetened flake coconut
1/4 cup Golden Sultanas
1/2 cup whole milk or part-skim plain yogurt (or coconut milk)
Canola or mustard oil
Saute onion in oil until golden and clear. Add in the diced veg and the curry seasonings and coat under low heat until the vegetables are softened and coated well with the curry paste and powders. Add drained chickpeas, coat in seasoning. Add in the tomato and water, sultanas and coconut. Correct seasoning. Simmer covered for 1/2 hour to 45 minutes, until the vegetables are quite soft. If you are using potatoes or turnips, this will take longer than soft vegetables like zucchini and green beans.
Off heat, stir in the yogurt. Serve over fresh, fluffy rice either brown or white Basmati is good.