hearty chickpea curry

This curry is filling, full of flavor, vegan, AND free of the top 8 allergens! What more could you ask for? Everyone can enjoy this delicious and healthy meal (unless you have a chickpea allergy, if so...sorry b I'm doin my best here), perfect for a family or meal prepping as it serves 5.


Total time: 35 minutes


Ingredients:

-2 cans of chickpeas

-2 cans of coconut milk

-2 cups of white or brown rice

-1 red bell pepper

-2 green onions

-1 yellow onion

-1 clove of garlic

-1 tbsp ginger

-3-4 tbsp curry powder (depends on how strong you like the flavor)

-1 tbsp cumin

-1 tsp cayenne pepper (or leave out if you aren't a fun person)

-1 tbsp maple syrup

-1 tbsp thyme

-1 tsp nutmeg

-1 tsp black pepper

-1 tbsp cooking oil of choice

-salt to taste

-lime (optional) to garnish/squeeze over


Recipe:

1. Heat up oil in a large pot

2. Throw in the chopped garlic, onion, ginger, & all the spices except the salt and pepper

3. Cook until onions turn translucent

4. Add the coconut milk, chickpeas (drained & rinsed), 1 chopped green onion & bell pepper. Add water or vegetable stock if you want it more runny

5. Bring to a boil, then simmer for 20-25 minutes

6. Season w/ salt and pepper to taste (I used about a tsp of each)

7. Serve w/ fresh lime squeezed on top, the other green onion as a garnish, & rice


*suggestion: add some cut up potato into the curry and garnish w/ cilantro to make this even better (unless you're a cilantro hater)*

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