Chickpea Coconut Curry
If you're looking for an easy-to-make, healthy, and affordable weeknight dinner to make, try out this delicious Chickpea Coconut Curry recipe! It's packed with nutrient dense veggies that also provide a great source of fiber. This recipe makes a big batch to enjoy throughout the week and pairing it with rice makes the meal go even further. This recipe is also gluten, dairy, and soy free plus it is completely plant based!
Equipment
- 1 large skillet, pan, or dutch oven
Ingredients
- 2 15oz cans of chickpeas(drained of the liquid)
- 1 can full fat coconut milk
- 1 15oz can of diced tomatoes
- 8oz tomato sauce
- 1 cup vegetable broth
- 1 medium yellow onion(chopped into small pieces)
- 4 cloves garlic(minced or pressed)
- 1 cup chopped broccoli florets.
- 1 cup zucchini(chopped into small pieces)
- 3 tbsp coconut aminos
- 2 tbsp curry seasoning
- 1/4 tsp garam masala seasoning
- 1 tsp ground cumin
- 2 tbsp avocado oil
- 2 tbsp tapioca flour
- Fresh cilantro and limes for garnishing(optional)
Instructions
- Heat up a large pan or pot on the stove over medium heat.
- Chop the onion and mince the garlic and then add to the pan or pot along with the avocado oil. Sauté the onions and garlic for about 5 minutes.
- Add the diced tomatoes, tomato sauce, broth, chopped zucchini, broccoli florets, chickpeas, and seasonings to the pan or pot. Bring the mixture to a boil and then turn the heat down to low-medium and let simmer for 20 minutes.
- Once the chickpea curry is done simmering and the vegetables are tender, add in the coconut milk and coconut aminos and stir well.
- To make the curry a bit thicker, mix the 2 tbsp tapioca flour with 2 tbsp cold water and whisk together. Pour the tapioca flour mixture into the curry and stir while is still simmering. It will begin to thicken after a minute.
- Serve the chickpea coconut curry over rice or cauliflower rice and top with fresh cilantro and lime juice.
- Enjoy the chickpea coconut curry within a week of making,