Chickpeas And Broccoli Coconut Curry Recipes
CREAMY COCONUT CHICKPEA CURRY
This Creamy Vegan Coconut Chickpea Curry is the BEST curry recipe I've ever tried! All made in one pot, this easy vegan curry is incredibly flavorful, perfect for meal prep, budget-friendly, and one of our go-to weeknight dinners!
Provided by Jessica Hylton
Categories Dinner
Time 45m
Number Of Ingredients 12
Steps:
- In a deep pot over medium-high heat, add the coconut oil.
- Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.
- Add in the chickpeas, garlic, garam masala, curry powder and cumin. Stir to combine.
- Add in the coconut milk and stir again. Add in the coconut flour which helps to slightly thicken the curry. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 10 to 12 more minutes.
- Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. Don't skip this step!! Allow to cool slightly and then serve. Enjoy!
Nutrition Facts : Calories 225 kcal, Fat 9.4 g, Sodium 184.8 mg, Carbohydrate 28.5 g, Sugar 8.1 g, Protein 7.3 g, ServingSize 1 serving
CHICKPEAS AND BROCCOLI COCONUT CURRY
Quick curry dinner when you want something vegetarian, warm and mildly spicy. Great served with a mix of brown and wild rice. The receipe was inspired by http://good-good-things.com/2012/01/chickpea-broccoli-coconut-curry-recipe
Provided by Maryla O.
Categories Beans
Time 40m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil, over medium-low heat, in a large saute pan. Add onions, garlic and ginger, and saute until the onions are translucent.
- Add broccoli florets and continue cooking for 8-10 minutes until the broccoli is cooked through but still has a crunch to it.
- Add chickpeas, curry powder and vegetable bouillon cube dissolved in 1/4 cup of boiling water. Cook for 3 minutes.
- Stir in the can of coconut milk. Cook the curry, stirring occasionally, for about 10 more minutes. The coconut milk is thick and will thicken some more as it cooks. If you want you can thin it out with 1/4 cup of water or more if necessary.
- Season with salt and pepper to taste, and serve immediately over cooked rice.
Nutrition Facts : Calories 576.1, Fat 41.5, SaturatedFat 28.3, Sodium 470.7, Carbohydrate 45.7, Fiber 7.4, Sugar 1.1, Protein 13.5
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