Chickpea coconut curry
Carolyn
Ginger root, lime, cilantro, Garam Masala and coconut milk give this creamy chickpea curry a complex and creamy flavor.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Servings 6 servings
Calories 247 kcal
Creamy Chickpea Curry
- 2 T. vegetable oil
- 3 medium carrots, peeled & diced
- 1 medium sweet onion, peeled & diced
- 1 garlic clove, minced
- 1 tbsp curry powder
- 2 t. garam masala
- 1 T. ginger root, peeled & grated
- 3 cans chickpeas, drained
- 1 T. agave sweetener or honey
- 28 oz. diced tomatoes
- 1 cup vegetable broth
- 1 cup canned coconut milk
- ¾ t. salt
- ¾ cup cashews
- ½ lime juiced
- handful of torn cilantro
- 3 Cups Cooked long grain rice
Place a large pot on medium high heat and add vegetable oil. Sauté diced carrots on medium high until beginning to soften, around 4 minutes. Add diced onion, minced garlic, and spices and sauté 3 more minutes.
Add ginger pulp, tomatoes with juice, vegetable broth, chickpeas, coconut milk, kosher salt, and agave.
Simmer on medium low heat for 20 minutes stirring occasionally to prevent the bottom from burning.
Stir in cilantro, lime and cashews at the very end.
Calories: 247kcalCarbohydrates: 22gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 491mgPotassium: 614mgFiber: 5gSugar: 11gVitamin A: 5347IUVitamin C: 19mgCalcium: 76mgIron: 4mg
Keyword chickpea coconut curry, chickpea curry, vegan chickpea curry