This time of year, it can be hard to find a dinner that doesn’t take too long and is healthy and filling. As busy moms with hectic work schedules, we totally get it! It can be all too tempting to grab your favorite take-out and call it a night.
That’s why we’ve come up with this recipe! And trust us, it’ll beat your take-out any day :)
This is a warming, nourishing curry that you can enjoy over steamed kale or cauliflower rice. It’s filling and hearty while still being cleanse-friendly AND vegan-friendly (meatless Monday, anyone?). Plus, it doesn’t take long to make, and is a one-pot meal so you’ll save time on dishes, too!
With love and yummy vegan curries,
Vegan Chickpea Curry
Yield: 4 servings
- 1 tsp. coconut oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 TB. fresh ginger, minced
- 2 carrots, diced
- 1 TB. curry powder
- 2 cups of cooked or canned chickpeas, drained
- 1 can full-fat coconut milk
- Juice of ½ of fresh lime
- Cilantro or green onion, for garnish (optional)
- Salt and pepper to taste
In a dutch oven or large skillet over medium high heat, melt coconut oil and sauté onion for about 5 minutes. Add the garlic, ginger, carrots, and curry powder and cook stirring frequently until the carrots start to soften. Stir in the chickpeas and coconut milk. Bring to a boil, then reduce to a medium low. Simmer curry for about 10 minutes or until slightly reduced. Stir in fresh lime juice. Season with salt and pepper. Garnish with fresh cilantro and/or green onion. Serve hot over steamed kale or cauliflower rice.