Plant-Based Chickpea Curry
Servings Prep Time
4people 15minutes
Cook Time Passive Time
40minutes 20minutes
Servings Prep Time
4people 15minutes
Cook Time Passive Time
40minutes 20minutes
Ingredients
  • 1thumb ginger, chopped finely
  • 2cloves garlic, minced
  • 1tablespoon curry pastethai or indian
  • 1-2cans coconut milk
  • 1 white onion, chopped
  • 2 sweet potatoes, chopped
  • 1head cauliflower, chopped
  • 1can chickpeas
  • cilantroOptional Topping
  • peanutsOptional Topping
  • 2cups cooked riceOptional to serve
Instructions
  1. Heat a large skillet with deep sides. Once warm, add in a little water, garlic and ginger. Saute for a minute and add the chopped onions. Cook until the onions are translucent.
  2. Add the paste to the skillet and heat up for a minute. Then add in the coconut milk. Let the coconut milk and paste meld together. Then, add in your can of chickpeas, your chopped sweet potatoes, chopped tomatoes, cauliflower (or whatever other veggies you are using).
  3. Give it a little stir to coat all the veggies, bring to a simmer and put the lid on the pan. If there isn’t enough liquid to coat all the veggies, add in a little water or more coconut milk. The veggies need liquid to cook, so that will be key.
  4. Let this simmer for about 30min, or until the sweet potatoes and other veggies are fork soft. You’ll want to go over and stir once or twice during the 30 minutes just to make sure the cook is even.
  5. Once veggies are cooked, you’re ready to serve! I recommend serving over brown rice or with a whole wheat naan. Optional to garnish with chopped peanuts and cilantro.