Vegetarian coconut chickpea curry is one
of those dishes that holds a unique spot in my heart. Abnormal, correct? A jar
of chickpeas, some rich coconut milk, and a couple of veggies and flavors… But
it's something I used to make my significant other when we were vegetarian long
ago when! Back before we had children by one way or another actually felt too
occupied to even think about cooking regularly.
Nowadays, we're not veggie lover, and we're not even vegan! We're generally paleo, purposely incorporating non-paleo fixings into our eating regimen. We're enlivened by a couple of various qualities:
I used to make vegetarian coconut chickpea curry plans routinely when we were recently hitched. I'd whip them along with veggies we ended up having available, it still consistently worked. Here's the reason!
Ingredients
- 1 large onion diced
- 2 teaspoons avocado oil or other neutral oil
- 3 cloves garlic pressed or minced
- 1 tablespoon curry powder
- 2 teaspoons garam masala
- Shake of cayenne pepper to taste
- 1 15-oz. can crushed tomatoes undrained, see note 1
- 1 15-oz. can chickpeas drained
- 1/4 cup cilantro chopped, plus more for garnish
- 1 13.5-oz. can coconut cream or full-fat coconut milk see note 2
- Sea salt
- 2-3 teaspoons maple syrup
- Juice of 1-2 limes
- lime wedges for garnish
Instructions
- Heat oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30-60 seconds.
- Add the spices and cook, stirring constantly, until fragrant, about 1-2 minutes.
- Add the drained chickpeas and crushed tomatoes and simmer 5 minutes.
- Add in the coconut cream, maple syrup, and plenty of salt. Simmer 5 minutes.
- Stir in the lime juice and cilantro. Serve over cauliflower or basmati rice with more chopped cilantro for garnish.
source: 40aprons.com
