Amy's Vegan Chickpea & Coconut Curry
Looking for a comfort dish that you won't feel guilty indulging in? This simple, yet flavorful, plant-based curry is your answer.
·May 18, 2019
Amy, the author behind Eats by Ames, is a student studying dietetics, so simple, healthy, and delicious recipes are crucial for her busy days! This gluten and dairy free vegan curry made in her Stock Pot gets the job done, tastefully.
See recipe below and more at www.eatsbyames.com
Amy's Vegan Chickpea & Coconut Curry
Looking for a comfort dish that you won't feel guilty indulging in? This simple, yet flavorful, plant-based curry is your answer.
Paige Smith
- 2 tablespoons olive oil
- ½ cup diced white onion
- 1 cup spinach
- 1 cup diced red bell pepper
- ½ cup diced tomato
- 1 cup cubed potato
- 3 cloves minced garlic
- ½ teaspoon salt
- 1 tablespoon finely grated ginger
- 1 ½ teaspoon cumin
- 1 tsp turmeric
- 3 teaspoons curry powder
- 1 can full-fat coconut milk
- 1 can chickpeas, strained
- ½ cup water or vegetable broth
- Handful of fresh cilantro (for garnish)
- Sesame seeds (for garnish)
In a large stock pot or saucepan, heat the olive on low-medium heat.
Add the onions and sauté until softened, about 5-6 minutes.
Add the vegetables, salt, ginger and spices. Continue to sauté until all of the vegetables but the potatoes have softened, about 7-8 minutes.
Add the coconut milk, water, and chickpeas. Stir until everything is well combined.
Cook covered on low-medium heat for 25 more minutes or until the potatoes are tender.
Enjoy over white rice and garnish with cilantro and sesame seeds!
