Easy Veggie Chickpea Curry
In anticipation of our trip to Indonesia, I found myself experimenting in the kitchen with global flavors.
I was so excited by the simple technique of creating paper thin, sweet pancakes out of just coconut flour and eggs that I wanted to see what other variations I could make. I decided to go for a savory version next.
By simply swapping the cinnamon and sugar for salt and garlic, I created a nice starchy base, perfect for whatever main dish I could dream up.
I absolutely love Indian food, yet had never attempted a chickpea curry before. This seemed like the perfect time.
Using only the vegetables I had on hand — tomatoes, squash, onion, kale, and red pepper — and a can of organic chickpeas, I started aimlessly tossing ingredients into a sauté pan. With a few spices — namely yellow curry — it came together surprisingly seamlessly.
I was so excited by the ease of this recipe, and the lack of precision required. I wondered why it had taken me so long to literally just throw this together.
Sometimes the best recipes are the ones that happen by accident.
- 1 T. Extra Virgin Olive Oil
- 1 C. Chickpeas, drained
- 2 C. Vegetables, diced (squash, spinach/kale, peppers, onion, etc.)
- ½ C. Light Coconut Milk
- 2 T. Yellow Curry Powder
- ½ T. Garlic
- Salt + Pepper to taste
- Heat oil over medium-high in a saute pan.
- Add chickpeas and cook, stirring till browned (about 2 minutes).
- Add vegetables and continue to cook for about 2 minutes.
- Add coconut milk and spices. Cook for about 5 minutes, until sauce has reduced.
- Serve chickpea curry alone or atop coconut crepes or rice.
This delicious, balanced, and non-traditional recipe is a great option for Meatless Mondays or to spice up any night of the week. Without the crepes it is completely vegan, with the crepes it is vegetarian, and either way it is gluten-free and grain-free.
It provides loads of protein between the chickpeas and the eggs in the crepes, coconut for your healthy fat, and vegetables for those vitamins and complex carbohydrates.
While we’re in Bali this week, we plan on taking an authentic Indonesian cooking course, complete with a trip to the local market.
Hopefully I’ll learn a few skills to share with you guys, so that I don’t have to rely on sheer luck in my recipe creation anymore. I’ll keep you posted!