Veggie and chickpea coconut curry
Rich and creamy, this veggie and chickpea coconut curry is a comforting, plant-based dish full of bold flavors and spices.
Serving Size
6
Servings
6
Ingredients
1 small
2 large
2 medium
2 Tbs.
1 tsp.
1 tsp.
1 cup
1/4 tsp. (dissolved in 1 Tbs. cold water )
2 bags
Directions
- Wash all veggies, peel carrots and garlic.
- Grate garlic and add to skillet with 1 Tbs. coconut oil, medium heat.
- Chop onion and add to skillet, stirring occasionally, making sure garlic doesn’t burn (if it does, reduce heat to med-low).
- Stir in curry paste, turmeric and ginger.
- Add coconut milk and whisk until combined, then add drained chickpeas and simmer 5-7 minutes.
- Add slurry (cornstarch mix) and increase heat to a boil for 3- 4 minutes, until liquid thickens
- Microwave riced cauliflower as directed (You can spoon directly on plate or into curry mixture). Enjoy!!
Nutrition Information
| Calories | 878 |
| Fiber | 46 g |
| Protein | 52 g |
| Carbs | 9.4 g |
| Sodium | 1721 mg |
| Potassium | 3765 mg |