Vegan Chickpea Coconut Curry
This easy one pot Chickpea Coconut Curry dish is bursting with flavor and vegan! It is budget-friendly and the perfect solution for a quick weeknight meal. Serve it over rice or with some naan bread.
Ingredients
- 1 tbsp olive or coconut oil
- 1 15 ounce can chickpeas
- 2 sweet potatoes peeled and chopped
- ½ cup frozen peas
- 1 small onion chopped
- 2 garlic cloves minced
- 1 tsp ginger grated
- 1 tbsp curry powder
- 1 tbsp garam masala
- 1 15 ounce can diced tomatoes
- 1 15 ounce can coconut milk (I use full-fat)
- salt and pepper to taste
For Serving (optional)
- 1 cup cooked basmati rice
- naan bread warmed up
Instructions
- In a large pot or dutch oven, heat olive oil or coconut oil. On medium heat, saute the onion, garlic and ginger. Cook for about 3-4 minutes or until soft.
- Add curry powder and garam masala. Stir. Toss in the sweet potatoes and peas. Cook for about 3-4 minutes, stirring frequently.
- Pour in diced tomatoes, chickpeas and coconut milk. Stir all of the ingredients until well combined. Bring to a boil. Turn heat on low and allow to simmer for about 15-20 minutes, or until the vegetables are soft. Add salt and pepper to taste.
- Serve in a bowl over rice or with naan bread on the side.
Notes
- To store properly, put in an airtight container and keep in the fridge for 3-4 days. Freeze for up to 1 month.
- Mix and match: Add any vegetables of your choice along with your favorite choice of protein such as chicken, beef or lamb. To keep it vegan, add tofu!