This flavorful curry is a perfect weeknight option. It’s vegan and healthy, quick and oh so easy! It pairs very nicely with your favorite choice of rice, quinoa, or even potatoes.
Chickpea Curry
Ingredients
- 1 tbsp oil
- 1 15 oz can of chickpeas also called garbanzo beans
- 1 13.66 can of coconut milk Thai Kitchen unsweetened
- 2 carrots
- 1 red bell pepper
- 1 green bell pepper
- 1 c broccoli florets
- 2 celery stalks
- 1 tbsp minced garlic
- 1 small onion
- 2 tbsp curry powder
- 1 tsp sea salt
- 1 tsp cracked black pepper
- 1 tsp Tony Chacheres creole seasoning
- 1 tbsp cayenne pepper add a pinch tsp if less spice desired
- 1 tsp paprika smoked is best
Instructions
- Dice all of the veggies but the bell peppers. Instead, julienne (cut in long, thin slices) the bell peppers.
- Cook the onion, garlic in a medium skillet over medium heat in oil for 2-3 minutes, until the onion is translucent
- Add all of the veggies, chickpeas, spices/seasonings. Stir, cook for 2 minutes
- Stir in the coconut milk, lower heat, cover, and simmer for 15 minutes.
- While the curry is cooking, prepare your starch (rice, quinoa, potato, etc.)
- Top the starch with curried chickpeas, enjoy!