Description
This one-pot chickpea curry is a flavorful, vegan dish packed with vegetables and spices, perfect for a quick and healthy meal.
Ingredients
Scale
- 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
- 1/8-1/4 tsp cayenne pepper
- 2 1/2 cups vegetable broth
- 2 tbsp tamari
- 2 tbsp pure maple syrup
- 2 tbsp tomato paste
- 3/4 lb yukon gold potatoes cut into 3/4 in. pieces
- 2 lage carrots (sliced diagonally 1/4 in. thick)
- 4 cups large cauliflower florets
- 1 15 oz can chickpeas rinsed and drained
- 1 cup from 13.5 ounce can coconut milk
- 1/4 cup fresh cilantro (finely chopped, plus more for topping)
- 1/2 cup frozen peas
- Salt to taste
Instructions
- Melt the coconut oil in a heavy 4-quart pot over medium heat.
- Add the diced onion and sauté until lightly browned, about 5-7 minutes.
- Stir in the minced ginger and garlic, and sauté until fragrant, about 30 seconds.
- Add the curry powder and cayenne pepper, and stir for another 30 seconds to bloom the spices.
- Pour in the vegetable broth and bring to a simmer.
- Add the chickpeas, cauliflower, carrots, and potatoes to the pot. Stir to combine.
- Cover and simmer for 20-25 minutes, or until the vegetables are tender.
- Stir in the frozen peas and cook for an additional 5 minutes.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving, if desired.
Notes
This curry is a great way to introduce more vegetables into your diet. It can be stored in the refrigerator for up to 3 days. Feel free to adjust the cayenne pepper to your spice preference. Serve with rice or naan for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8 grams
- Sodium: 600 mg
- Fat: 10 grams
- Carbohydrates: 45 grams
- Fiber: 10 grams
- Protein: 12 grams
- Cholesterol: 0 mg