Easy Chickpea Curry

A38368B3-5230-4FC9-BD62-2494BEB9DD17.JPG

This recipe has been made in my kitchen in rotation lately. It is super clean, so easy, and insanely good. Make it your own by adding more or less of each ingredient / spice and let me know how you like it!

Elizabeth

Serving size: Makes 3-4 servings

INGREDIENTS

  • Masala to taste

  • Cumin to taste

  • Smoked paprika to taste

  • Cayenne pepper to taste

  • Curry powder to taste 

  • Minced garlic to taste

  • Fish sauce to taste

  • Pressed lemongrass to taste

  • Red pepper flakes

  • 1 can organic unsweetened coconut milk

  • 1 box/can chickpeas, completely drained 

  • Limes

  • Rice/Quinoa of choice 

  • 1/4-1/2 yellow onion

  • 1 container of mushrooms

  • 1 can of diced tomatoes, slightly drained 

  • 1 bag of spinach/kale

  • 1 TBSP coconut oil

OPTIONAL:

  • Chopped peanuts for garnish

  • Cilantro for garnish 

HOW TO MAKE

  • Cook rice/quinoa by following the directions on the package it comes in.

  • Chop/slice onions and mushrooms.

  • In a large pot, heat coconut oil. Add onions, mushrooms, garlic, lemongrass, curry powder, garam masala, and cumin. Sauté till softened.

  • Add diced tomatoes and sauté for two minutes.

  • Add coconut milk and chickpeas. Then after mixed around, add red pepper flakes, paprika, fish sauce, S&P, and cayenne. Let simmer for about ten minutes or until thickened.

  • Add spinach or Kale (at the very end— it wilts quickly). Add juice from one lime if you want it more lime-y.

  • add cilantro, chopped peanuts, and a spritz of lime juice on top.

    Serve with rice and enjoy!

RECIPES, FOODElizabeth BrownComment