Quick Chickpea Coconut Curry
Author: Whitney English
Prep time:
Cook time:
Total time:
Serves: 3-4
- 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
- Heat oil in a large pot over medium heat.
- Add onion and saute for 2-3 minutes, until browned.
- Add chickpeas and cook for another minute.
- Add the rest of the ingredients to the pot except for the cornstarch, and mix together.
- Bring the pot to a boil.
- Reduce the heat to a simmer, cover, and cook for 20 minutes.
- For a thicker curry, remove the lid and stir in the cornstarch.
- Serve over brown rice or quinoa.
Recipe by Whitney E. RD at https://www.whitneyerd.com/2017/07/chickpea-coconut-curry-recipe.html
3.5.3226