Quick Chickpea Curry
This quick chickpea curry is easy to make any night of the week. It’s packed with veggies and has an extra kick of turmeric for added antioxidants. It’s easy to use any vegetables you have on hand. This is a root to stem recipe.
- 1 tablespoon olive oil or coconut oil
- 2-3 tablespoons green curry paste to preference
- ½ large yellow onion sliced
- 3 garlic cloves finely chopped1 cup chopped broccoli stalks and florets
- 1 cup chopped cauliflower stalks and florets
- 1 cup celery chopped in half moons
- 1 cup cooked or canned chickpeas drained and rinsed
- 1 can light coconut milk OR try 1 can light evaporated milk and 1 ½ teaspoons
- coconut essence as a healthy alternative.
- 2 teaspoon turmeric powder optional
- ⅔ cup fresh basil leaves chopped (optional)
- Optional – You could add some chicken to this recipe if you would like it to not be vegetarian. Trim 2 chicken thighs, slice them into strips and brown them off before adding them to curry
- Heat a large skillet over medium heat. Add oil once heated.
- Add curry paste to oil and toast until fragrant, about 30 seconds. Add onion and all vegetables. Stir to combine with curry and cook until crisp-tender, about 8 minutes. Stir frequently to prevent any burning.
- Pour in coconut milk and add turmeric and chickpeas. Stir to combine and allow to come to a low boil. Reduce temperature to low and simmer, uncovered, for 5 minutes.
- Remove from heat. Serve over rice, quinoa or noodles. Sprinkle with basil as a garnish.
Leeks can be substituted for onions. You do not have to use all the vegetables listed and you can use less quantities if you are making this dish for less people. Use more or less curry paste depending on your preference for the flavor and heat. Curry powder can be substituted for curry paste but be careful to not burn it in step 2. Less coconut milk can be used if making a smaller portion.