Vegan Chickpea and Vegetable Coconut Curry


Introduction

This vegan chickpea and vegetable coconut curry is a delicious, hearty, and healthy meal that is perfect for a winter evening. The curry is packed with flavor from the fresh ginger, garlic, and cumin, and the coconut milk makes it creamy and rich. The chickpeas and vegetables are all cooked in one pot, so it is an easy and quick meal to make. You can use any vegetables you like in this curry, so it is a great way to use up whatever you have in your fridge. Serve the curry with some steamed rice and a dollop of yogurt or coconut cream.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) full-fat coconut milk
• 1/2 cup green beans, trimmed and cut into 1-inch pieces
• 1/2 cup peas
• 1/2 cup carrots, diced
• 1/4 cup chopped fresh cilantro

Method

1. Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, ginger, cumin, coriander, and turmeric, and cook for 1 minute.
3. Add the chickpeas, tomatoes, coconut milk, green beans, peas, and carrots. Bring to a simmer and cook until the vegetables are tender, about 15 minutes.
4. Stir in the cilantro and serve with steamed rice and yogurt or coconut cream.

Potential changes & improvements

• If you want a bit more of a spice, you can add some red pepper flakes or a diced jalapeño pepper to the curry.
• You can use any vegetables you like in this curry. Some other great options are sweet potatoes, zucchini, cauliflower, or bell peppers.
• For a protein-packed meal, you can add some cooked chicken, shrimp, or tofu to the curry.

What other food it works well with

• Steamed rice
• Naan bread
• Cucumber raita

Common Mistakes

• Not simmering the curry long enough – be sure to simmer the curry until the vegetables are very tender so that they soak up all the flavor from the curry sauce.
• Not using full-fat coconut milk – this will make the curry much less rich and creamy.

Nutritional Information

• Calories: 400
• Fat: 27 g
• Carbohydrates: 36 g
• Protein: 10 g

Allergens

• Olive oil
• Garlic
• Ginger
• Cumin
• Coriander
• Turmeric
• Chickpeas
• Tomatoes
• Coconut milk
• Green beans
• Peas
• Carrots
• Cilantro


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