Coconut Chickpea Curry

A couple of my colleagues are from India and love to share their way of cooking with me. I am always fascinated by the large variety of different flavors and spices. I am intrigued by the way every bit of a plant is used and almost nothing is thrown away. This curry is one of our most favorite dishes!

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Don’t you love the intense orange colors in this dish? Looks amazing and tastes wonderful!

 
Coconut Chickpea Curry
Serves 4
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Prep Time
15 min
Cook Time
50 min
Prep Time
15 min
Cook Time
50 min
Ingredients
  1. 1 small yellow onion, chopped
  2. 3 cloves garlic
  3. 1 teaspoon dried cinnamon, turmeric, cumin, coriander, ground cloves
  4. Salt, to taste
  5. 1 can diced tomatoes
  6. 2 cans chickpeas
  7. 1 large sweet potato, peeled and diced
  8. 1 can (15 oz) light coconut milk
  9. 3 tablespoons parsley, chopped
  10. Brown rice, soaked overnight with a splash of apple cider vinegar, rinsed well and drained
Instructions
  1. Heat a large, deep skillet, over medium heat and add onion. Saute until soft for 3-4 minutes. If it starts to stick to the pan add 1 tbsp of water.
  2. Add the garlic and spices and cook for 3-4 minutes.
  3. Add chickpeas, the can of tomatoes, the coconut milk and sweet potato.
  4. Turn the heat down to a simmer, cover and cook for 30-50 minutes (the longer the better).
  5. Cook the brown rice according to package instructions.
  6. Turn off heat, sprinkle the curry with parsley and serve over rice.
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