Description
Simple, vibrant, and richly delicious, this Chickpea Curry is perfect for those busy weeknights when you crave something satisfying yet quick to prepare. Vegan + gluten-free.
Ingredients
Units
- 1 tablespoon coconut oil
- 1 small shallot, chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1/4 – 1 jalapeño or serrano chili, diced (add to taste)
- 1 teaspoon yellow curry powder
- 1 teaspoon coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- 2– 15-ounce cans of chickpeas (drained) or 3 cups of cooked chickpeas
- 14-ounce can of full-fat coconut milk
- 1/8- 1/4 teaspoon cayenne (optional)
- 1 tablespoon lime- more to taste (lemon works too!)
- 2 teaspoons honey or sugar
- 2 cups spinach (or chopped chard or kale *see notes)
- Serve over jasmine rice, with fresh cilantro, mint, and lime wedges.
Instructions
- Set jasmine rice to cook if using.
- In a large skillet over medium heat, add coconut oil and shallots, and sauté for 2 minutes. Add garlic, ginger, jalapeno, yellow curry powder, coriander, cumin, and turmeric. Cook another minute.
- Add salt, chickpeas, coconut milk, and optional cayenne. Bring to a light simmer and cook for 5-10 minutes.
- Turn the heat off, add lime juice and honey. Adjust to taste, adding more lime, honey, cayenne pepper, or salt to create your perfect balance.
- Serve over rice and baby spinach, top with fresh cilantro and mint and a lime wedge.
Notes
Store leftovers in a sealed container in the fridge up to 5 days.
If you want to add kale or chard, add it in with the coconut milk and let it simmer until tender.
Nutrition
- Serving Size: ¾ cup
- Calories: 379
- Sugar: 7.1 g
- Sodium: 157.6 mg
- Fat: 13 g
- Saturated Fat: 9.3 g
- Carbohydrates: 57 g
- Fiber: 8.6 g
- Protein: 14.3 g
- Cholesterol: 0 mg