Ingredients
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For the curry sauce:
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1 can (15 oz/425 g) chickpeas, drained and rinsed
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1 can (14 oz/398 ml) full-fat coconut milk
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1 onion, chopped
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2 garlic cloves, minced
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1 green bell pepper, diced
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1/2 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1/2 teaspoon turmeric powder
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1/4 - 1/2 teaspoon red chili flakes (optional), depending on your desired spice level
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Salt and black pepper to taste
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For serving:
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Optional:
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Chopped fresh cilantro leaves and/or sliced avocado for garnish
Directions
Subtitle: A Delicious and Healthy One-Pot Meal That’s Kid-Friendly Too!
Description: This hearty vegetarian curry is packed with protein, fiber, and flavor. It combines chickpeas, coconut milk, and aromatic spices to create a creamy texture without any dairy or oil. Serve over rice or with roti for a complete meal. Perfect for busy weeknights!
Ingredients:
For the curry sauce:
* 1 can (15 oz/425 g) chickpeas, drained and rinsed
* 1 can (14 oz/398 ml) full-fat coconut milk
* 1 onion, chopped
* 2 garlic cloves, minced
* 1 green bell pepper, diced
* 1/2 teaspoon ground cumin
* 1/2 teaspoon ground coriander
* 1/2 teaspoon turmeric powder
* 1/4 – 1/2 teaspoon red chili flakes (optional), depending on your desired spice level
* Salt and black pepper to taste
For serving:
Optional:
* Chopped fresh cilantro leaves and/or sliced avocado for garnish
Instructions:
Step 1: In a high-speed blender or food processor, combine the chickpeas, coconut milk, onion, garlic, green bell pepper, cumin, coriander, turmeric, and optional red chili flakes. Blend until smooth and creamy.
Step 2: Transfer the mixture back into the pot and season with salt and black pepper. Taste and adjust the spice levels as needed. You may also need to add more water if you prefer a thinner consistency.
Step 3: Heat a large skillet or saucepan over medium heat and whisk in the curry paste until combined. Cook for about 1 minute, stirring constantly.
Step 4: Stir in the tomato paste and cook for another 2-3 minutes, until fragrant.
Step 5: Add the vegetable broth, beans, and potatoes. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 10-12 minutes, or until the potatoes are tender.
Serving suggestions:
This recipe serves 4 as a main course, but can easily be doubled or tripled for larger crowds.
To make this recipe gluten-free, simply use gluten-free tamari instead of soy sauce.
If you have leftovers, they reheat well and can even be pureed in a blender for a smoother consistency. Enjoy within a few days!
Steps
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1
Done
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Step 1: In a high-speed blender or food processor, combine the chickpeas, coconut milk, onion, garlic, green bell pepper, cumin, coriander, turmeric, and optional red chili flakes. Blend until smooth and creamy. |
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2
Done
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Step 2: Transfer the mixture back into the pot and season with salt and black pepper. Taste and adjust the spice levels as needed. You may also need to add more water if you prefer a thinner consistency. |
|
3
Done
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Step 3: Heat a large skillet or saucepan over medium heat and whisk in the curry paste until combined. Cook for about 1 minute, stirring constantly. |
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4
Done
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Step 4: Stir in the tomato paste and cook for another 2-3 minutes, until fragrant. |
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5
Done
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Step 5: Add the vegetable broth, beans, and potatoes. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 10-12 minutes, or until the potatoes are tender. |
