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.

Chickpea curry
Serving Size
6
Servings
6
Health Benefit
High Fiber
Ingredients
2
garlic cloves
1 small
onion
2 large
broccoli florets
2 medium
carrots, coarsely grated
2 Tbs.
Thai red curry paste
1 tsp.
turmeric
1 tsp.
ginger root
1 cup
coconut milk
1 can of
chickpeas (15-ounce), drained and rinsed
1/4 tsp. (dissolved in 1 Tbs. cold water )
cornstarch
2 bags
frozen riced cauliflower
Directions
  1. Wash all veggies, peel carrots and garlic.
  2. Grate garlic and add to skillet with 1 Tbs. coconut oil, medium heat.
  3. Chop onion and add to skillet, stirring occasionally, making sure garlic doesn’t burn (if it does, reduce heat to med-low).
  4. Stir in curry paste, turmeric and ginger.
  5. Add coconut milk and whisk until combined, then add drained chickpeas and simmer 5-7 minutes.
  6. Add slurry (cornstarch mix) and increase heat to a boil for 3- 4 minutes, until liquid thickens
  7. Microwave riced cauliflower as directed (You can spoon directly on plate or into curry mixture). Enjoy!!
Recipe Nutrition
Calories
878
Fiber
46
Protein
52
Carbs
9.4
Sodium
1721
Potassium
3765

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