Coconut Chickpea Curry
This coconut chickpea curry is a super healthy and easy vegan dish that is perfect for a delicious weeknight dinner or meal prep. It is ready in only 30 minutes and can be served with rice for a tasty and healthy meal.
Servings: 4 servings
Calories: 409kcal
Ingredients
- 1 12 ounce-can chickpeas drained
- 2 carrots medium-sized, cut into slices
- 1 red bell pepper cut into dices or slices
- 1 onion diced
- 1 ½ tablespoon ginger grated
- 3 garlic cloves minced
- 2 teaspoon avocado oil
- 1 ½ tablespoon red curry paste
- 2 teaspoon curry powder
- 1 tablespoon tomato paste optional
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- 14 oz coconut milk
- salt and pepper to taste
Instructions
- First, prepare the vegetables by rinsing and chopping them. Mince the garlic and grate the ginger.
- Next, add avocado oil to a large pan or pot and preheat it over medium heat. Sauté the onion, garlic, ginger and carrot until the carrots start to soften a bit. Then, add the red bell pepper, tomato paste (optional), red curry paste, spices, and salt and pepper to the pot and sauté shortly.
- Now, add the chickpeas and coconut milk, stir everything and let the curry simmer until the vegetables have softened. Add more salt and pepper to taste.
Notes
- I recommend serving the curry with rice or cauliflower rice.
- Depending on the result you aim for, skip the tomato paste and/or add less red curry paste for a mild curry.
Nutrition
Serving: 1serving | Calories: 409kcal | Carbohydrates: 37g | Protein: 11g | Fat: 27g | Saturated Fat: 20g | Potassium: 755mg | Fiber: 9g | Sugar: 9g | Vitamin A: 6997IU | Vitamin C: 46mg | Calcium: 93mg | Iron: 7mg