chickpea coconut curry

An EASY one-skillet sweet potato curry that&#x27;s ready in 30 minutes and is layered with so many fabulous flavors!! HEALTHY comfort food that tastes AMAZING!!

Sweet Potato and Chickpea Coconut Curry

coconut oil oil

medium/large sweet Vidalia

garlic,

ginger

coriander

medium/large

Thai red curry paste,

low-sodium broth (vegetable

kosher salt,

black pepper,

chickpeas,

coconut milk

spinach leaves

lime juice

brown sugar, optional and to taste

rice, quinoa, or naan, optional

To a large skillet, add the oil, onion,...

To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften, about 5 to 7 minutes; stir intermittently.

Add the garlic, ginger, coriander, and cook for...

Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.

Add the sweet potato and stir to combine...

Add the sweet potato and stir to combine with the onions.

Add the curry paste, broth or water, salt,...

Add the curry paste, broth or water, salt, pepper, and stir to combine.

Cover, reduce the heat to medium-low, and allow...

Cover, reduce the heat to medium-low, and allow mixture to gently boil for about 10 minutes, or until sweet potatoes are mostly tender; they don’t have to be completely cooked through yet.

Add the chickpeas, coconut milk, turn the heat...

Add the chickpeas, coconut milk, turn the heat to medium-high, and cook uncovered for about 7 to 10 minutes, or until liquid volume has reduced as much as desired and thickens slightly.

Add the spinach, optional lime juice, optional soy...

Add the spinach, optional lime juice, optional soy or fish sauce, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes.

Taste and optionally add brown sugar, additional curry...

Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.

Evenly sprinkle with the cilantro and serve immediately.

This Cauliflower and Chickpea Coconut Curry is pure comfort in every bite! The mouth-watering sauce is made with tomatoes, garlic, onions, ginger, serrano peppers, curry powder, and coconut milk. It's a little spicy and zesty with a hint of sweetness!

Cauliflower and Chickpea Coconut Curry

cauliflower (,

grapeseed oil oil

red onion (, diced (sub yellow onion))

serrano pepper (, sliced (sub jalapeño or 1/2 tsp red pepper flakes))

garlic (, minced or chopped)

curry powder (, more if desired)

tomatoes

agave nectar ((or any sweetener))

coconut milk (, full-fat)

can chickpeas (, rinsed and drained well)

lime (, juiced)

cilantro (, chopped (more for serving))

salt

cracked pepper (,

Naan

Rice ((about 3 cups cooked))

Preheat oven to 450° F (230° C). Place cauliflower florets on a rimmed baking sheet. Drizzle with oil and lightly sprinkle with salt and pepper to taste. Combine together with your hands. Roast for 15-20 minutes until tender and lightly browned. Toss halfway.

To make the curry sauce (I usually start this after the cauliflower has been roasting for 5 minutes). In a large pan, heat oil over medium heat. Add onions and sauté until translucent, about 2-3 minutes.&nbsp;Now add serrano peppers and sauté for 1-2 minutes until slightly softened.

Add garlic and ginger and sauté for 1 minute until fragrant. Now add the curry powder and sauté until fragrant, about 30-60 seconds.&nbsp;

Add diced tomatoes, agave and salt. Cook for 2-3 minutes to soften and meld flavors.&nbsp;Pour in coconut milk and lightly simmer for 3-4 minutes to reduce (don't boil - lower heat if needed).

Transfer to a blender and blend on high until smooth (you can skip blending if you want a chunkier sauce - just simmer a few minutes more to thicken). Pour back into pan along with chickpeas and lime juice. Gently simmer to warm throughout and soften chickpeas. 

Now add roasted cauliflower and gently toss to combine well (heat longer if needed). Taste for seasoning and add more if needed. Remove from heat, sprinkle with cilantro. Top over rice and serve with naan, lime wedges, and cut cilantro if desired. Enjoy!&nbsp;

https://mediavine-res.cloudinary.com/video/upload/t_original/v1581730811/rhcti8sxdbzhjx8wdrua.mp4

This Cauliflower and Chickpea Coconut Curry is pure comfort in every bite! The mouth-watering sauce is made with tomatoes, garlic, onions, ginger, serrano peppers, curry powder, and coconut milk. It’s a little spicy and zesty with a hint of sweetness!

Comforting Vegetable Chickpea Coconut Curry will warm you up on cold days. Made with warm spices, this is vegan and gluten-free and best enjoyed with rice.

Vegetables &amp; Chickpea Coconut Curry

oil (I used avocado oil)

garlic

1.5 inch ginger (chopped)

jalapeño (chopped, adjust to taste)

onion

14.5 oz can diced tomatoes

The Spice Hunter Coriander Powder

The Spice Hunter Cumin Powder

The Spice Hunter Smoked Paprika

The Spice Hunter Turmeric

salt (to taste)

cauliflower florets

sweet potatoes (diced, from 1 medium sweet potato)

15.5 oz can chickpeas (drained)

water

red pepper (sliced)

chopped cilantro

lime (juice of)

garam masala

Heat oil in a pot on medium heat. Once the oil is hot, add the chopped ginger, garlic, jalapeño and onions. Cook for around 3 minutes until the onion softens.

Then add a 14.5 oz can of diced tomatoes and stir. Cover the pot with a lid and let the tomatoes cook for 4 to 5 minutes on medium heat.

Remove the lid and then add the spices - 1 teaspoon of Spice Hunter&#39;s coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon turmeric and salt to taste. Stir and cook the spices for 1 minute.

Add the cauliflower florets, diced sweet potatoes and can of chickpeas. Stir until the veggies and chickpea are well coated with the spices.

Then add water and can of coconut milk and give a good stir.  Cover and cook for 10 minutes, stir couple of times in between.

Then remove lid, add sliced bell peppers. Cover and simmer 5 more minutes.

Remove lid, add chopped cilantro and squeeze in fresh lime juice. Turn off heat. Sprinkle garam masala. The curry might look thin at this point but it will continue to thicken as it cools down. Serve with brown rice or jasmine rice!

Press the sauté button on the Instant Pot, once hot, add oil and then add the chopped ginger, garlic, jalapeño and onions. Cook for around 3 minutes until the onion softens. Then add a 14.5 oz can of diced tomatoes and stir. Cook for 1 minute and add the spices - 1 teaspoon of Spice Hunter&#39;s coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon turmeric and salt to taste. Stir and cook the spices for 1 minute.

Add the cauliflower florets, diced sweet potatoes and can of chickpeas (make sure the cauliflower and sweet potatoes are cut into 1 to 1.5 inch pieces here for the Instant Pot version). Stir until the veggies and chickpea are well coated with the spices. Add 1 cup of water (1.5 cups if you have an 8qt), stir and close the lid. Cook on high pressure for 1 minute or on low pressure for 2 minutes. Quick release the pressure. Open the lid, press sauté again. Add coconut milk, bell pepper, cilantro and let the curry simmer for 2 minutes on sauté. Add lime juice and serve hot.

Instant Pot Version

A highly protein laden dish, this vegan Chickpea Curry is a spicy and super delicious curry preparation made with healthy white chickpeas, bold spices and fragrant coconut. Serve the Coconut Chickpea Curry over a bowl of hot steamed rice for a comforting meal.

Chickpea Curry Recipe | Coconut Chickpea Curry

chickpeas

water (- for soaking)

water (- for pressure cooking)

coconut (- tightly-packed)

cinnamon

fennel seeds

cumin seeds

coriander seeds

dry red chilies (or 3

cloves

black cardamom

green cardamoms

black peppercorns

stone flower

mustard seeds

tej patta ((Indian bay leaf), small-sized)

onions

Ginger Garlic Paste

turmeric powder ((ground turmeric))

asafoetida ((hing), optional)

curry leaves

water (or add as required)

green chilli (- slit)

coriander leaves

salt (as required)

First rinse the dried chickpeas for a couple of times in water. Then soak the chickpeas in 3 cups of water overnight or for 8 to 9 hours.

Drain the water. Rinse the chickpeas again for a couple of times.

Again drain all the water and add the soaked chickpeas in a 3 litre stovetop pressure cooker.

Add ½ teaspoon salt and 3 cups water. Stir to mix.

Pressure cook the chickpeas for 20 to 22 minutes or 18 to 20 whistles on medium to high heat.

If cooking chickpeas in a pot, then add about 3.5 to 4 cups water and salt to the chickpeas. Cover and cook the chickpeas till they softened.

Cooking chickpeas

When the chickpeas are cooking, you can roast or toast the spices. Gather all the spices you will need and set them aside.

In a pan or skillet, on a low heat dry roast the spices except coconut - listed under the &quot;toasting or roasting the spices&quot; heading above, till they become fragrant. Take care not to burn them, so roast them on low heat and stir often.Remember to roast all spices except coconut.

Once the spices smell fragrant, add the fresh grated coconut to the spices and begin to roast or toast on low heat.Note you could use either fresh grated coconut or frozen shredded coconut and even ⅓ cup of unsweetened shredded or desiccated coconut.

Stir continuously while roasting the coconut, so that there is uniform and even cooking.

Roast till the coconut become golden. Remove the pan from the stovetop allow the this mixture to cool at room temperature.

Once the coconut-spice mixture is cooled, add them to a high-speed blender or mixer-grinder. Make a note to remove the husks from the black cardamom and just add its seeds in the blender or grinder.

Add ⅔ to ¾ cup water and grind to a smooth and fine consistency making sure the curry paste does not have any small chunks or bits of the spices and coconut.

Making curry paste

Heat 3 tablespoons oil in a pan. Keep heat to a low or medium-low.

Add the mustard seeds and allow them to crackle. Then add tejpatta and stir.

Next add the finely chopped onions. Stir and sauté on low to medium heat till the onions turn translucent and soften.

Add ginger-garlic paste, turmeric power, asafoetida and curry leaves.

Stir and sauté for a few seconds on low heat till the raw aroma of ginger-garlic goes away.

Add the chopped tomatoes. Sauté on a low to medium heat, for about 2 to 3 minutes till the tomatoes soften.

Add the ground coconut and spices curry paste. Stir very well to combine.

Then add the drained and cooked chickpeas. Stir again well and saute for a minute.

Now add 1 cup of water and 1 or 2 slit green chilies.

Season with salt as required.

Give a boil first and then simmer the curry for 10 to 15 minutes on a low to medium heat or till the gravy thickens a bit and you see some oil floating on top. 

Mash a few chickpeas with the sides of the spoon to thicken the gravy. Check the seasonings and add more salt if you prefer.

Switch off the heat. Lastly add chopped coriander leaves. Stir well.

Serve Chickpea Curry hot with chapati, poori, bread or steamed rice accompanied with lemon wedges and thin onion slices or a side of vegetable salad.

Making chickpea curry

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