Chickpea Coconut Curry

I’ve recently realized how much I love curry, and weirdly I’ve eaten Indian food only a couple times in my life. I definitely plan on trying more Indian food because it’s also usually plant-based too. If you couldn’t tell already from the recipes on my feed, I love coconut. I also rave about Hope Food's Thai Coconut Curry hummus. So when I was thinking of what I wanted for lunch the other day, I decided to combine two of my favorites and make chickpea, wait for it, coconut, wait for it, curry. Groundbreaking, I know. Mixed it up with tomatoes and spinach and a side of grains (a rice quinoa mix) and I finished all the chickpea curry and all the rice and tbh it was a lot and I loved it. I hope you do too. 

Ingredients

 

Curry

  • 1 can of chickpeas

  • 1/4 cup coconut cream

  • 3 teaspoons curry powder

  • 1 teaspoon chili powder (skip if you don't like spicy)

  • 5 cherry tomatoes

  • Handful of baby spinach

Enjoy with

  • 1 cup of rice/quinoa mix 

Instructions

  • Drain the liquid from the can of chickpeas

  • Boil water and soak the chickpeas in the water (helps with digestion)

  • In another pan cook the tomatoes and spinach in water

  • In another pot boil the proportionate amount of water for whatever grain you use, add the grain when ready, stir regularly, and drain the water when ready

  • After about 10-15 minutes drain the water from the chickpeas

  • Add in the coconut cream and stir until it's mixed well with the chickpeas

  • Add in the curry and chili powder and stir

  • Add in the tomatoes and baby spinach

  • Mix all the ingredients on low heat so they all get the curry flavor

  • Eat with your grain and don't hold back! I finished all of it lol

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©2019 by Victoria Smith

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