This naturally vegan Coconut Chickpea Curry is a heart-warming dinner full of flavor and body. Add sweet potato, cauliflower, or simply baby spinach to it to make it even more delicious. A bowl of pure bliss!
3cupscooked chickpeascanned, jarred, or homecooked
1sweet potatooptional
3cupskaleoptional
1caulifloweroptional
5ozbaby spinachoptional
sesame seeds for garnishoptional
cilantro for garnishoptional
red chili for garnish and heatoptional
1lime
Instructions
Slice the white part of the scallions, peel and chop the garlic, and peel and chop the ginger and set aside.
Prepare your other vegetables if you want to add any. For the sweet potato curry: peel and dice sweet potato and destalk and coarsley chop kale and set aside.For the cauliflower curry: cut the cauliflower into bite size florets
Preheat a large pan over medium heat and once hot add a drizzle of avocado oil, then add the sliced scallions, chopped garlic, and chopped ginger, as well as the Thai curry paste and sauté until fragrant (about 1 minute).
Add the coconut milk to the pan and stir until the curry past is well combined with the milk.
If you want to make the sweet potato curry add that to the sauce and submerge well, bring to a boil, then cover with a lid and let simmer on low for 15 minutes. If you want to make the cauliflower curry do the exact same, only simmer for 5 minutes instead.For the spinach curry there is no need to cook any vegetables ahead.
Add the chickpeas to the sauce, submerge in the sauce, bring to a boil then reduce heat to low, and let simmer uncovered for approximately 10-15 minutes.
Add baby spinach or kale and mix only for a few minutes until the greens start wilting.
Serve in a bowl over rice or alone and garnish with either sesame seeds, cilantro, chopped fresh chili, or a combination of them. Then drizzle with fresh lime juice.
Video
Notes
Nutritional information for 1 serving of Spinach Chickpea Curry without rice.