Coconut Chickpea Vegetable Curry
Do not let the simplicity of this dish fool you. It is a very filling 100% plant-based dish that can rightfully be called a tasty main.
Servings: 2
Calories: 281kcal
Ingredients
- 2 cups tomato chopped
- 1 cup bell pepper (capsicum, any color) chopped
- 2 cups cauliflower cut into bite-size pieces
- 1/2 cup onion chopped
- 1.5 cup cooked chickpeas (1/2 cup dried = 1.5 cooked = 1 15 oz can drained)
- 1 tablespoon fresh grated ginger (1 inch = 1 tbsp fresh grated = 1 tsp powder)
- 2-3 clove garlic minced
- 1/2 cup fresh parsley chopped
- 1.5 cup water optional substitute half of the water with chickpea cooking or can liquid
- 3/4 cup unsweetened coconut milk
- 1/2 teaspoon ground cumin seeds
- 1/2 teaspoon turmeric powder
- 2 teaspoons curry powder
- 1/2 teaspoon cayenne pepper
Instructions
Cook chickpeas (optional)
- Pre-soak dried chickpeas overnight in water. They can double or triple their size, so make sure to add enough water.
- Place pre-soaked chickpeas in a large pot and cover with several inches of water (I use about 1 quart of water per 1 cup soaked beans). Bring to a boil, then reduce to a simmer. Add salt, if desired, and cook for about 45-60 minutes. Drain in a colander.
While Chickpeas are cooking
- Wash and cut all ingredients.
- Heat coconut or olive oil over medium heat. Sauté the onions for 3 minutes, add ginger and garlic and cook for another 2 to 3 minutes or until the onions are soft.
- Add ground cumin, turmeric powder, curry powder, and cayenne pepper. Fry herbs for about 30 seconds, until fragrant.
- Add bell pepper and tomatoes. Give it a good stir and add chickpea liquid, water, and coconut milk.
- Add cauliflower and season with black pepper and sea salt to taste. Cook for 10 minutes.
- Add cooked chickpeas and cook for another 5-10 minutes.
- Add parsley and serve!
Notes
- If using dried chickpeas do not forget to soak them overnight (½ cup dried chickpeas makes about 1 to 1 ½ cup cooked) and add about 45-60 minutes to your total cooking time. You could start making the curry while chickpeas are still cooking, this will save you some time. Use water or vegetable stock instead of chickpea cooking liquid.
- FYI: many of us buy canned chickpeas because of the long soaking and cooking times. But did you know that you could soak and cook a big batch and freeze them for later use? Click here for more info.
- Slow-cooker method: Add all ingredients, except parsley, to the slow cooker. Stir well and turn to high. Cook for 3 hours, reduce the setting to low and cook 10 minutes more. Or turn to low heat and cook for 8 hours. Add parsley just before serving.