Coconut Chickpea Curry with Red Peppers
Your new go-to vegan curry. Chickpeas and bell peppers inside a rich and creamy, spiced coconut milk broth.
Servings 2
Ingredients
- 1 tbsp olive oil or coconut oil
- ½ medium white/yellow onions diced
- 1 tbsp ginger minced
- 2 cloves garlic minced
- ½ red bell pepper thinly sliced
- 1 14oz can chickpeas rinsed and drained
- 1 tbsp curry powder
- ½ tbsp ground turmeric
- ⅛ tsp salt
- 1 14oz can full-fat coconut milk unsweetened
- ⅓ cup vegetable broth
- ½ tbsp maple syrup
- juice from ½ lime
- pinch of chili flakes optional
- fresh cilantro or parsley optional
- plain coconut yogurt optional
Instructions
- Heat a dutch oven over medium heat. Once warmed add oil, onions, garlic and ginger with a pinch of salt. Stir frequently until aromatic and onions soften, about 5-7 minutes.
- Add the bell peppers, chickpeas, curry, turmeric and, salt. Let it cook for 5 minutes, stirring frequently to meld the flavours.
- Turn the heat up to medium-high and add the coconut milk and broth. Bring mixture to a boil then reduce heat to maintain a gentle simmer and cook for 15-20 minutes, stirring occasionally.
- Remove from heat, add the maple syrup, lime juice, and stir. Adjust flavours as needed, more maple for sweetness, lime juice for acid and salt for overall flavour.
- Divide into two bowls and garnish with chilli flakes, parsley/cilantro and, coconut yogurt if desired.
Notes
Serving Suggestions: pairs great with some basmati rice, quinoa and/or warmed naan.
Storage: this curry will keep well in the fridge for up to 5 days.