This Chickpea Coconut Curry is absolutely delicious and it's packed with plant-based foods from chickpeas to cabbage, cauliflower, and sweet potato.
Author: Joyous Health
, thinly sliced
, finely chopped
, peeled, cubed
, finely chopped
, rinsed, drained
Full-Fat Coconut Milk
Crushed Red Pepper Flakes
In a large soup pot, heat Coconut Oil (2 Tbsp) over medium heat. Add Yellow Onion (1/2) and Garlic (2 cloves) and sauté for a few minutes.
Add Curry Powder (1 Tbsp) and Sea Salt (1/2 tsp). If the pan starts to get dry add a bit more coconut oil or a splash of water.
Next, add Sweet Potato (1) and continue to sauté for a few more minutes.
Add the Dried Oregano (1 Tbsp) and Vegetable Stock (2 1/2 cups) to help the sweet potato cook. Bring the temp up a bit to let it simmer for about 5-10 minutes to cook the sweet potato.
Reduce temperature and add the Cauliflower (1/2 head), Green Cabbage (1/2 head), and Chickpeas (2 cans), Vegetable Stock (2 1/2 cups), Curry Powder (1 Tbsp), and Crushed Red Pepper Flakes (1 tsp), and the juice of a Lime (1). Let the curry cook for another 10 minutes for all the flavors to mingle and the veggies to become tender.
If you want to thicken this curry, add Arrowroot Starch (2 Tbsp) to Water (1/4 cup) in a small bowl. Whisk together. Add to pot and let simmer for 5 minutes.
Finally, let cool slightly and then add Full-Fat Coconut Milk (1 can). If you add it when the curry is really hot, the coconut milk will curdle.
Serve it with any grain of your choosing or not, up to you! Once you serve it into a bowl, add some Fresh Cilantro (to taste). You may also wish to spice it up and garnish with some red chili flakes.
Serves 6-8 people.
Nutrition Per Serving
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