Chickpea Coconut Curry
2 cups dried chickpeas, (soaked, rinsed, strained)
1 can organic light coconut milk
1 can Native Forest Unsweetened Organic Coconut Milk Curry*
1-2 tbsp coconut oil
1.5 tbsp red or green curry paste
1-1.5 cup vegetable broth or water
2 tbsp ginger, chopped
3-5 cloves of garlic, chopped (I love garlic!)
1 medium red onion, chopped
1 bell organic pepper (keep it colorful! go for yellow or red), chopped
3 medium carrots, peeled and sliced
1 bunch of organic dinosaur kale, chopped
1.5 cups organic cherry tomatoes, half sliced
Pinch or two turmeric
Black pepper
Red pepper flakes
Salt
Notes
You will have leftovers! Feel free to cut the recipe in half or freeze leftovers and save for later.
*Whole Foods for sure has Native Forest products in the ethnic isle.
Add more broth or water in to meet your type of consistency.
Trade in the veggies for chicken or shrimp if that’s your jam! If so, I like to at least add a leafy green for a vegetable.
Use any veggies you got! Sub anything out! My rule of thumb is to have at least 3 veggies (if you’re going the vegetarian route) and then for one of those vegetables it should be a leafy green. If possible, the other 2 vegetables are colorful and vibrant like yellow bell pepper and eggplant.
Save time and boil the soaked chickpeas ahead of time so they are at least 50% soft when adding them into the curry.
If you want to save some of your soaked chickpeas, boil them in water until fully cooked and then add in freezer to have for recipes later.
Instructions
The night before, soak your garbanzo beans overnight. Cover completely.
Add coconut oil into dutch oven or medium-large sized pot. Once hot, add garlic and ginger. Cook until fragrant. Add in the onion, stir and cook until translucent.
Drop in the bell pepper, carrots and mix in the curry paste. Cover and stir occasionally for ~10 minutes.
Pour in the chickpeas, both cans of coconut milk and 1 cup of water or broth to start. Cover and simmer for 30 minutes or so.
Add the kale, tomatoes and seasonings (turmeric, salt, pepper red pepper flakes). Add more broth or water to meet your consistency.
Simmer until the chickpeas are soft enough to eat. Taste for salt.
Enjoy!
Sides that pair well
Gluten-free rice (don’t forget to run your rice under water!)
Sweet potatoes chopped and roasted
Quinoa
