Quick Chickpea Coconut Curry
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Cook time: 
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Serves: 3-4
 
Ingredients
  • 1 teaspoon olive or coconut oil
  • 1 onion, diced
  • 1 can chickpeas, drained + rinsed
  • 1 sweet potato, cubed
  • 1 red bell pepper, chopped
  • 2 cups kale, chopped
  • 1 cup light or full-fat coconut milk
  • 1 cup water
  • 1 teaspoon coconut aminos or soy sauce
  • 1 tablespoon yellow curry
  • 1 teaspoon fresh ginger, minced
  • ½ teaspoon salt
  • 1 teaspoon cornstarch (optional)
  • pepper to taste
Instructions
  1. Heat oil in a large pot over medium heat.
  2. Add onion and saute for 2-3 minutes, until browned.
  3. Add chickpeas and cook for another minute.
  4. Add the rest of the ingredients to the pot except for the cornstarch, and mix together.
  5. Bring the pot to a boil.
  6. Reduce the heat to a simmer, cover, and cook for 20 minutes.
  7. For a thicker curry, remove the lid and stir in the cornstarch.
  8. Serve over brown rice or quinoa.
Recipe by Whitney E. RD at https://www.whitneyerd.com/2017/07/chickpea-coconut-curry-recipe.html