Try this Gluten Free Chickpea Coconut Curry for a quick and easy meal. Loaded with fresh veggies makes this stir fry dish a healthy option for a weeknight dinner.
Author: Brielle
Recipe type: Vegetarian
Serves: 6 servings
Ingredients
3 tablespoons coconut oil
1 small onion
1 cup sliced carrots
1 cup sliced mushrooms
2 small green bell peppers, coarsely chopped
1 can chickpeas, rinsed and drained
3 cloves garlic, minced
1 can full fat coconut milk
2½ tablespoons curry powder
2 teaspoons ground cumin
½ teaspoon salt, plus more for seasoning
¼ teaspoon cayenne pepper
¼ teaspoon pepper, plus more for seasoning
1½ teaspoons cornstarch
1 tablespoon brown sugar
4 cups cooked rice
lime wedges (optional)
Directions
Prepare veggies by dicing onion and bell pepper into ½" pieces. Slice carrots and mushrooms about ⅛" thick. Mince garlic. Rinse and drain chickpeas.
Heat coconut oil over medium high heat in a large saucepan/skillet. Once oil is hot enough that a drop of water sizzles, add onions and carrots and reduce heat to slightly above medium heat. Lightly season with salt and pepper. Cook onions and carrots for 2 minutes. Add mushrooms and green bell pepper, lightly seasoning again with salt and pepper, and cook for 6 minutes more, stirring occasionally to avoid burning.*
While veggies are cooking begin making curry sauce. In a small bowl whisk together coconut milk, curry powder, cumin, ¼ teaspoon salt, cayenne pepper, ¼ teaspoon pepper, cornstarch and brown sugar until sugar and cornstarch are dissolved.
Add chickpeas and garlic to veggie mixture and cook for 2 additional minutes. Add sauce and bring to a gentle boil. Reduce heat and simmer for 2-3 minutes, or until sauce begins to thicken.
Serve warm over cooked rice with lime wedges for garnish.