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RECIPE
17 INGREDIENTS 8 STEPS 45min

Chickpea Coconut Curry

5.0
1 Ratings
This Chickpea Coconut Curry is absolutely delicious and it's packed with plant-based foods from chickpeas to cabbage, cauliflower, and sweet potato.
Chickpea Coconut Curry Recipe | SideChef
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This Chickpea Coconut Curry is absolutely delicious and it's packed with plant-based foods from chickpeas to cabbage, cauliflower, and sweet potato.
Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
https://www.joyoushealth.com/
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Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
https://www.joyoushealth.com/
45min
Total Time
$1.86
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1/2
Large Yellow Onion , thinly sliced
2 cloves
Garlic , finely chopped
up to 3 cloves
2 Tbsp
Coconut Oil
up to 4 Tbsp
2 Tbsp
Curry Powder
1/2 tsp
1
Large Sweet Potato , peeled, cubed
1/2 head
Cauliflower , finely chopped
1/2 head
Green Cabbage
roughly chopped or sliced into ribbons
2 cans
(398 mL)
Chickpeas , rinsed, drained
5 cups
Vegetable Stock
1 can
(400 mL)
Full-Fat Coconut Milk
1 tsp
Crushed Red Pepper Flakes
plus more for garnish if desired
(optional)
1
Lime , juiced
2 Tbsp
Arrowroot Starch
for thickening
1/4 cup
Water
for thickening
to taste
for garnish
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Nutrition Per Serving

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CALORIES
379
FAT
10.7 g
PROTEIN
8.3 g
CARBS
64.9 g

Author's Notes

Serves 6-8 people.

Cooking Instructions

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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 (1/2 tsp) . 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 (1/4 cup) 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.

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Nutrition Per Serving
Calories
379
% Daily Value*
Fat
10.7 g
14%
Saturated Fat
7.6 g
38%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
64.9 g
24%
Fiber
10.4 g
37%
Sugars
37.6 g
--
Protein
8.3 g
17%
Sodium
1051.5 mg
46%
Vitamin D
--
--
Calcium
119.7 mg
9%
Iron
2.9 mg
16%
Potassium
553.7 mg
12%
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