Chickpea Vegetable Coconut Curry
This recipe is easy and super delicious. Packed with flavor and nutrition, it is the perfect meatless Monday dinner. My son loves it over cilanro lime rice or with a piece of warm crusty bread.
You can customize this recipe by swapping out different veggies.*
Ingredients
- 2 tablespoons olive oil (can use avocado or coconut)
- 1 medium onion, large dice
- 1 cup carrots, large dice (approx 3 carrots)
- 2 russet or Yukon Gold potatoes, large dice
- 2 sweet potatoes, large dice
- 1 red bell pepper, large dice
- 1 medium zucchini, large dice
- 2 cloves garlic, minced
- 1 tablespoon ginger grated (fresh or frozen)
- 1 tablespoon curry power
- 2 cups tomato sauce
- 2 cups vegetable broth or stock
- 2 cans chickpeas (Garbanzo beans), drained and rinsed (15-ounce cans)
- 15 ounces lite or full-fat coconut milk (1 can)
- 1½ tablespoons fresh lemon juice
- Salt & pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
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In a large saucepan, heat the olive oil.
Add the onions, carrots, potatoes and sweet potatoes. Cook about 5 minutes over moderately high heat, stirring, until starting to soften and brown.
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Add the pepper, zucchini, garlic, ginger and curry powder, and cook for about two minutes.
Add the sauce, stock and chickpeas, and bring to a boil.
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Cover and simmer 18 to 20 minutes over moderately low heat until the potatoes are tender.
Add the coconut milk, and bring to a simmer.
Stir in the lemon juice, and season with salt and pepper.
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Sprinkle the curry with the parsley or cilantro, and serve with warm bread or over your favorite grain.
Recipe Notes
*Variations:
- Swap yellow squash or eggplant for the zucchini.
- Swap butternut squash or pumpkin for the sweet potatoes.
- Double the beans for more protein.
- Add cauliflower, or swap cauliflower for potatoes for less starch.
- Add red pepper flake or your favorite hot pepper for spice.
- Use full -fat coconut milk for a creamier texture.