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 Curry
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.