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Chickpea Coconut Curry
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Recipe

17 INGREDIENTS • 8 STEPS • 45MINS

Chickpea Coconut Curry

4.5
2 ratings
This Chickpea Coconut Curry is absolutely delicious and it's packed with plant-based foods from chickpeas to cabbage, cauliflower, and sweet potato.
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Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/
This Chickpea Coconut Curry is absolutely delicious and it's packed with plant-based foods from chickpeas to cabbage, cauliflower, and sweet potato.
45MINS
Total Time
$1.86
Cost Per Serving
Ingredients
Servings
6
us / metric
Yellow Onion
1/2
Large Yellow Onion, thinly sliced
Garlic
2 cloves
Garlic, finely chopped
up to 3 cloves
Coconut Oil
2 Tbsp
Coconut Oil
up to 4 Tbsp
Sea Salt
as needed
Sweet Potato
1
Large Sweet Potato, peeled, cubed
Cauliflower
1/2 head
Cauliflower, finely chopped
Green Cabbage
1/2 head
Green Cabbage
roughly chopped or sliced into ribbons
Chickpeas
2 cans
(398 mL)
Chickpeas, rinsed, drained
Vegetable Stock
5 cups
Vegetable Stock
Full-Fat Coconut Milk
1 can
(400 mL)
Full-Fat Coconut Milk
Crushed Red Pepper Flakes
1 tsp
Crushed Red Pepper Flakes
plus more for garnish if desired
optional
Lime
1
Lime, juiced
Arrowroot Starch
2 Tbsp
Arrowroot Starch
for thickening
Water
4 Tbsp
Water
for thickening
Fresh Cilantro
to taste
Chopped Fresh Cilantro
for garnish
Nutrition Per Serving
VIEW ALL
Calories
249
Fat
8.8 g
Protein
8.4 g
Carbs
36.5 g
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Chickpea Coconut Curry
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author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/

Author's Notes

Serves 6-8 people.
Cooking InstructionsHide images
step 1
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.
step 2
Add Curry Powder (1 Tbsp) and Sea Salt (as needed). If the pan starts to get dry add a bit more coconut oil or a splash of water.
step 3
Next, add Sweet Potato (1) and continue to sauté for a few more minutes.
step 4
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.
step 5
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.
step 6
If you want to thicken this curry, add Arrowroot Starch (2 Tbsp) to Water (4 Tbsp) in a small bowl. Whisk together. Add to pot and let simmer for 5 minutes.
step 7
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.
step 8
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.
step 8 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.
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Tags
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Beans & Legumes
Dairy-Free
Comfort Food
Shellfish-Free
Dinner
Vegan
Vegetarian
Indian
Vegetables
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