Quick and tasty while healthy and full of flavor, this one pot chickpea curry is definitely a recipe you and your family should try!
Enter a new Meatless Monday favorite, chickpea curry. This one pot wonder is so good it makes me want to come back for more! You might also be interested to know that this particular curry dish is apparently a vegan one as well, if that’s your thing.
Here’s what I love about this dish – it’s full of vegetables and flavor. Chickpeas (you might see them labeled as garbanzo beans) are not veggies at all and not even really very bean-like, but they are part of the legume family. The great thing about chickpeas is that that are chock full of protein and fiber and are said to be one of the healthiest things you can eat. We, of course, love them in hummus, but they are also delicious thrown into a soup or added to salads. Aside from the chickpeas, cauliflower, carrots, potatoes, and peas are added to the mix.
All super inexpensive ingredients.
It’s really just a matter of sautéing the ingredients together with a few flavor enhancers before simmering to make this meal completely drool worthy. This is one of those “make your own” take out dinners that is really good. Plus, if you’ve got kids, it gets them not only eating some vegetables, but also eating a meal they may not have had the option to try yet.
Or maybe…you yourself haven’t had the option of trying it before either! What are you waiting for?
- 1 tbsp coconut oil
- 1 medium sweet yellow onion, thinly diced (about 1 cup)
- 1 tbsp fresh ginger, minced
- 4 cloves garlic, minced
- 2 tbsp curry powder
- ⅛-1/4 tsp cayenne pepper
- 2½ cups vegetable broth
- 2 tbsp tamari
- 2 tbsp pure maple syrup
- 2 tbsp tomato paste
- ¾ lb yukon gold potatoes cut into ¾ in. pieces
- 2 lage carrots, sliced diagonally ¼ in. thick
- 4 cups large cauliflower florets
- 1 (15 oz) can chickpeas rinsed and drained
- 1 cup (from 13.5 ounce can) coconut milk
- ¼ cup fresh cilantro, finely chopped, plus more for topping
- ½ cup frozen peas
- Salt to taste
- Melt coconut oil in a heavy 4 qt. pot over medium heat. Sauté onion until lightly browned 5-7 minutes. Add ginger and garlic and sauté until fragrant, about 30 seconds. Add curry powder, cayenne pepper, broth, tamari, maple syrup, and tomato paste and stir, salting to taste. (The tomato paste will dissolve the longer the curry cooks).
- Add potatoes and carrots, cover pot and bring to a boil. Reduce the heat to a simmer and leave the lid ajar so the steam can escape from the pot. Cook, just until the potatoes are tender, about 10 minutes. Add cauliflower, chickpeas, coconut milk, and cilantro. Stir gently to incorporate. Return to a simmer with lid ajar and cook just until the cauliflower is tender, about 5-7 minutes. Fold in peas and cook for about 1 minute. Remove from heat and add additional salt if needed.
- Allow the curry to sit for about 5-10 minutes before serving over rice.