Coconut Chickpea Curry with Veggies
Ingredients
- 1 tablespoon unrefined coconut oil
- 3/4 cup small-diced yellow onion
- 1 tablespoon minced fresh ginger
- 1 tablespoon garam masala
- 1/4 teaspoon ground turmeric
- Freshly ground black pepper, to taste
- 1/4 teaspoon cayenne pepper, or to taste
- Sea salt, to taste
- 1 14.5-ounce can diced tomatoes; lightly drained
- 1 13.5-ounce can light coconut milk (use full fat for a richer curry)
- 3/4 cup diced carrots
- 2 cups small broccoli florets
- 1 15.5-ounce can chickpeas; drained and rinsed
- Cilantro; for serving
- Lime wedges; for serving
- Cooked brown rice, for serving
Instructions
- Melt the coconut oil in a medium-large pot over medium heat.
- Add the onion, then reduce the heat to medium-low.
- Gently cook for 20 minutes, stirring occasionally.
- Add the ginger, and cook one minute more.
- Stir in the garam masala, turmeric, black pepper, cayenne pepper, and salt, and cook for another minute.
- Stir in the diced tomatoes and coconut milk, then remove from heat.
- Blend until smooth.
- Heat the blended curry until simmering, then stir in the carrots, broccoli, and chickpeas. Cover.
- Simmer until the veggies are cooked to your liking. (I prefer crisp-tender.)
- Serve over brown rice, with cilantro and lime wedges.