VEGETABLE CHICKPEA COCONUT CURRY (GF, VEGAN)

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Warm, creamy, flavorful, slightly sweet, a little spicy, and full of protein and fiber. This is a must have. It can also be made for pretty much anyone and everyone, despite their diet. Let me just share with you some of the nutrition packed into this amazing dish:

  • Bell peppers: Vitamin C, Vitamin B6, Vitamin A, folate
  • Carrots: Vitamin A, biotin, Vitamin K
  • Ginger: anti-inflammatory, antioxidant, aids in digestion 
  • Garlic: anti-bacterial, aids in digestion, lowers cholesterol levels, boosts the immune system
  • Kale: Vitamin K, Vitamin A, Vitamin C, Manganese, anti-inflammatory, anti-oxidant, and of course FIBER
  • Quinoa: High in protein (complete protein containing all 9 essential amino acids), fiber, Magnesium, Manganese, Folate, Phosphorus, Zinc

This recipe leaves you feeling full and satisfied, and your body will be so happy inside!

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Recipe Time: 10 minute prep, 25 minute cook time

Serves: 6

Recipe:

  • 1 Tbs. minced garlic
  • About a 1 inch section of fresh ginger, grated (or 1/4-1/2 tsp. ground)
  • 1 Tbs. olive oil
  • 1 lime, juiced
  • 3-4 Tbs. red curry paste (Or more, depending on how spicy you like it. I used Thai Kitchen)
  • 1 onion, chopped
  • 4 carrots, sliced into thin circles.
  • 1 green or red bell pepper, sliced into thin strips
  • 1 cup chopped cauliflower (optional)
  • 1 can chickpeas
  • 1 can coconut milk
  • 1 Tbs. soy sauce (use gluten free if necessary)
  • About 1/2 cup water
  • 2 large handfuls of chopped kale
  • Quinoa

Instructions:

  1. Chop the onion into small pieces, chop the kale and cauliflower, and slice the carrots and bell peppers.
  2. Place the cauliflower in a steamer, and cook until tender. Begin cooking the quinoa according to instructions.
  3. While the cauliflower and quinoa are cooking, in a large pan or pot, sauté the garlic, ginger, and onions in olive oil over medium heat for 3 minutes. Add the bell pepper and carrots, and continue to cook until tender (about 10 minutes). 
  4. Once the bell pepper, carrots, and onion are tender, add 1 Tbs. of the red curry paste, drained chickpeas, soy sauce, and lime juice. Continue to cook over medium-low heat for 3-5 minutes. 
  5. Add the coconut milk, water, kale, and cooked cauliflower to the pan. Heat over medium-low heat until kale is wilted and the curry is simmering. Add more curry paste if you want more spice/flavor. Serve over cooked quinoa and ENJOY :D