Meat Free Monday: Chickpea Curry

by Angela on June 18, 2013

It’s been a while since I’ve done a meat-free recipe post.  But I’ve discovered one that is worth sharing.  If you like curry, you’ll love this recipe!  I’ve made it a few times now.  A couple times I added cubed chicken, but today I made it completely meat-free.  It’s actually an altered version of a recipe I found on Allrecipes.com (link to original recipe at the bottom of this post).  My modifications make it a little less processed and almost dairy-free (1 Tbs of butter can be replaced by a dairy-free option).  I served this over brown rice with a side of steamed broccoli and thought it was deeee-licious!

 chickpea curry1

Chickpea Curry

printable version

Ingredients 

1 tablespoon butter
1 onion, chopped
3 cloves garlic, minced
3 teaspoons curry powder
2 teaspoons garam masala
1/2 teaspoon ground paprika
1/2 teaspoon white sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground turmeric
1/4 teaspoon salt
1/4 teaspoon pepper
1 (15 ounce) can garbanzo beans,drained
2 sweet potatoes, peeled and chopped
1 (14 ounce) can coconut milk
2 cubes vegetable bouillon

Directions

1. Melt the butter over medium heat in a large saucepan. Cook and stir the onion and garlic in the melted butter for about 5 minutes, until onion is translucent. Sprinkle in curry powder, garam masala, paprika, sugar, ginger, turmeric, salt, and pepper. Continue to cook and stir 3 to 4 more minutes, until spices are lightly toasted.

2. Mix in the garbanzo beans, sweet potatoes, coconut milk, and bouillon cubes. Simmer the curry over medium-low heat for about 25 minutes, until the potatoes are tender. Serve with rice or naan.

 

Recipe adapted from Easy Chickpea Curry recipe at AllRecipes.com.

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