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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