Coconut Curry Chickpeas

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Have you tried incorporating Meatless Monday into your week? Well, if it’s something you’re thinking about, you must add this recipe into your rotation! I love my meat and dairy, but let me tell you, this plant based dinner is fantastic!! I like to designate one day a week to a meat free day. After my meatless meal, I can honestly say I feel light and less lethargic, especially when it's lunch, I don’t crash! I love this chickpea recipe because it’s not only loaded with strong flavors, it is packed with protein and fiber, so it leaves me feeling satisfied. I am not hungry or feeling like it wasn’t enough. It’s super comforting and filling, yet light. Another huge perk that everyone loves, is that it only takes 15 minutes! This fast and delicious coconut curry chickpea dish is extremely beginner friendly and makes the perfect dinner for your Meatless Monday.

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Ingredients:

  • 1 - 29oz can of chickpeas, drained and rinsed

  • 2-3 tbsp of Green Curry Paste by Thai Kitchen

  • 2 tbsp olive oil

  • 1- 12oz can of coconut milk 

  • 1 yellow onion, diced

  • 1 bell pepper, diced 

  • 3 tsp of yellow curry powder

  • 2 tsp of ground cumin

  • 1 tsp of garlic salt

  • 1 tsp of onion powder

  • 1 tsp of garlic powder 

  • 1 tsp of regular salt, add more to taste

  • Pinch of ground pepper

  • Fresh basil leaves to garnish

  • 3 cups of cooked jasmine rice

Instructions:

  1. Heat olive oil in a large pan over medium-low heat. Add chickpeas, stir to combine and coat into the olive oil as they begin to warm for about a minute.

  2. Raise heat to medium, then add the onion and bell pepper. Season with: salt, pepper, garlic powder, onion powder, cumin and curry powder. Stir to combine, then stir in the curry paste.

  3. Add the coconut milk, stir to combine, then cover and lower heat. Cook for 10 minutes, stir occasionally. After 10 minutes remove the lid, the sauce should have thickened and become creamy. Taste and see if you would like to add any more salt or curry powder. Give one last stir, then turn off the heat. 

  4. Serve over jasmine rice and garnish with freshly chopped basil leaves.

We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade   

VegetarianDanielle SimoneComment