So I’ve been trying to eat more plant-based meals. I’m not sure I can pinpoint the exact reason why, except that as the spring nears, I find myself craving lighter meals. Also, in case you didn’t know, plants are supposed to be good for you. Yeah, my kids don’t call me smarty pants for nothing.
But for reals guys. This dish is delish! It reminds me of the time I travelled to Thailand, and before you start to get too jealous, it was when I was a little wee one (I was 16 years old) and the only thing I can remember from that trip was eating these unbelievable curries that were served in fresh coconuts. OMG I can feel myself drooling just thinking about it.
So, with some newfound knowledge from Rouxbe’s plant-based cooking course (we just completed the herbs and spices section) I set off to create a Thai inspired coconut curry. I gotta say, it turned out pretty darn delicious. In this version, I used carrots because that is what I had on hand, but if you wanted to add a bit of sweetness, you could also use sweet potatoes.
Coconut Chickpea CurryPrint This
- 1 tbsp coconut oil
- 1 cup white onions chopped
- 1 cup carrots, bias sliced
- 1/2 - 3/4 tsp sea salt
- 1 tbsp mild curry powder
- 2 cloves garlic, minced
- 1 tomato, diced
- 2 tbsp tomato paste
- 1 can coconut milk
- 1 can chickpeas (about 2 cups)
- 1/2 tbsp fresh ginger
- 1 tbsp lime juice
- 1/4 tsp freshly ground pepper
- 1/4 cup freshly chopped cilantro
- 1 tbsp freshly chopped basil
1. Heat a saucepan to medium heat and add the oil, followed by the onions, carrots and salt. Stir and sweat until the onions are translucent.
2. Add the garlic and curry powder and stir until fragrant, about a minute or so, then add the tomato, tomato paste, coconut milk, and chickpeas and bring to a simmer. Cook until the carrots are cooked through, about five more minutes.
3. Stir to combine and then add the ginger and lime juice. Season with additional salt and / or pepper as needed. Once everything is heated through, remove from heat and garnish with cilantro and basil.
4. Serve with grain of your choice, or eat it as is. I personally served it with quinoa but rice would have been a great choice as well.
Gluten-free Dairy-free Vegan Vegetarian Grain-Free Sugar-Free Soy-Free Nut-Free Egg-Free