Plant-Powered Comfort I make this curry at least twice a month. It's vegan, it's easy, it's cheap, and it's SO GOOD that even the biggest meat lovers ask for seconds. That's the power of a well-spiced coconut curry. How to Make It Sauté the onion until soft, add garlic and ginger, cook for a minute. Add curry powder and turmeric — toast the spices for 30 seconds until the kitchen smells incredible. Pour in the diced tomatoes and coconut milk. Add the drained chickpeas and simmer for 20 min