Chickpea Coconut Curry
This vibrant and comforting Chickpea Coconut Curry combines a rich blend of flavors and textures, perfect for a nutritious, plant-based meal. With the aromatic combination of ginger, garlic, and curry spices, this dish features hearty vegetables like broccoli, carrots, and snow peas, alongside protein-packed chickpeas. Light coconut milk and vegetable broth create a creamy, satisfying base, while a touch of honey adds a hint of sweetness to balance the spices. Serve it over rice or noodles for a delicious and wholesome dish that’s sure to warm you up!
Prep Time: 5 minutes Cook Time: 25 minutes
Yield: 4 servings Serving Size: 1.5 cups
Ingredients:
- 1 tbsp. olive oil
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp. fresh ginger, grated
- 1 cup broccoli florets
- 1/2 cup carrots, diced
- 1/2 cup tomato, diced
- 1/2 cup snow peas
- 1 15.5 oz. can chickpeas, rinsed and drained
- 1 1/2 tbsp. curry powder
- 1/2 tsp. cayenne pepper (optional for heat)
- 2 14 oz. cans light coconut milk
- 1 cup low sodium vegetable broth
- 1 tbsp. honey
Directions:
- Heat the olive oil in a large skillet over medium heat. Add the diced onion to the skillet and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Incorporate the broccoli, carrots into the skillet. Stir and cook for about 5 minutes, allowing the vegetables to soften slightly. Add in the tomatoes, snow peas, and chickpeas. Stir in the curry spice, cayenne, and honey.
- Add the coconut milk and broth to the skillet, stirring to combine everything thoroughly. Bring to a simmer then reduce the heat slightly and continue cooking for about 10 minutes.
- Once cooked, remove the skillet from heat. Garnish the curry with fresh basil or cilantro leaves and a squeeze of lime juice. Serve hot over cooked rice or noodles, accompanied by additional lime wedges if desired.
Tips and Tricks:
- Feel free to swap in or add more vegetables like bell peppers, zucchini, or spinach to increase the nutrient density.
- A splash of soy sauce or tamari can enhance the savory flavors, while a sprinkle of turmeric adds color and more depth to the curry.
- This curry stores well in the fridge for a few days and can even be frozen for future meals, making it a great option for meal prep!
Nutrition Facts:
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