Coconut Chickpea Curry
This one pan meal is full of smooth, creamy coconut and satiating, sautéed veggies. The seasoned and spiced chickpeas alone are ones I could eat by the handful! Each bite is full of protein-packed flavor, with an oily base that is simply irresistible. Soak it all in with a crispy slice of bread, cauliflower rice, or extra greens, and you’ll wish there were leftovers!
Ingredients:
3 cloves (about 2 tbsp) garlic, minced
1 shallot (about 1/4 cup), sliced
3/4 cup white onion, diced
2 tbsp avocado oil
3 cups organic spring mix
2 cups organic chickpeas
1 tbsp curry paste (totally optional!)
1/2 tbsp curry powder
1/2 tbsp cracked pepper
1/2 tsp nutmeg
1.5 cups canned coconut milk
cilantro, for garnishing
Directions:
Slice the garlic, shallot, and white onion as listed.
In a skillet, turn the heat to low-medium and drizzle the avocado oil on top.
Add the chopped veggies to the skillet, and sauté them until lightly browned.
Stir in the leafy greens, chickpeas, curry paste (if using), and spices.
Sauté often, for a few minutes, or until everything is well-incorporated.
Pour in the creamy coconut milk and give a quick stir, all around. Cover and let this simmer on low heat for 8-10 minutes. Feel free to add in the arrowroot mixture right after for a thicker curry consistency (see notes!).
Garnish with cilantro, then enjoy with a slice of toast, warm rice, or simply with a spoon!
Store the cooled leftovers, if any, in an airtight container in the fridge for up to two weeks.
Notes:
To make the curry thicker, simply mix 1 tbsp of arrowroot flour/starch and 3 tbsp of water in a small bowl. Let this sit for a few minutes, to thicken, then stir the mixture into the curry. Cover once more and let simmer for 3-5 minutes more to let the curry thicken , then garnish with fresh cilantro, and enjoy!
