Chickpea Coconut Curry
This Chickpea Coconut Curry is absolutely delicious and it's packed with plant-based foods from chickpeas to cabbage, cauliflower, and sweet potato.
Ingredients
Cooking Instructions
step 1
In a large soup pot, heat Coconut Oil (2 Tbsp) over medium heat. Add Yellow Onion (1/2) and Garlic (2 cloves) and sauté for a few minutes.
step 2
Add Curry Powder (1 Tbsp) and Sea Salt (1/2 tsp). If the pan starts to get dry add a bit more coconut oil or a splash of water.
step 3
Next, add Sweet Potato (1) and continue to sauté for a few more minutes.
step 4
Add the Dried Oregano (1 Tbsp) and Vegetable Stock (2 1/2 cups) to help the sweet potato cook. Bring the temp up a bit to let it simmer for about 5-10 minutes to cook the sweet potato.
step 5
Reduce temperature and add the Cauliflower (1/2 head), Green Cabbage (1/2 head), and Chickpeas (2 cans), Vegetable Stock (2 1/2 cups), Curry Powder (1 Tbsp), and Crushed Red Pepper Flakes (1 tsp), and the juice of a Lime (1). Let the curry cook for another 10 minutes for all the flavors to mingle and the veggies to become tender.
step 6
If you want to thicken this curry, add Arrowroot Starch (2 Tbsp) to Water (4 Tbsp) in a small bowl. Whisk together. Add to pot and let simmer for 5 minutes.
step 7
Finally, let cool slightly and then add Full-Fat Coconut Milk (1 can). If you add it when the curry is really hot, the coconut milk will curdle.
step 8
Serve it with any grain of your choosing or not, up to you! Once you serve it into a bowl, add some Fresh Cilantro (to taste). You may also wish to spice it up and garnish with some red chili flakes.
