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Chickpea and Veggie Coconut Curry

February 12, 2018

I love experimenting in the kitchen and had a craving for a coconut curry dish.  I wanted something quick and vegetarian that everyone would love....and I think I found a keeper!

 This one pan dinner takes less than 20 minutes to make, is a vegan meal option, and is absolutely delicious. It's not only packed with flavour, but also antioxidants, protein, and fibre. This meal will leave you feeling satisfied afterwards, which means less potential for evening snacking.

 

 

 

Serves 4 

 

Ingredients: 

 

·       1 can chickpeas, drained and rinsed

·       1 bag veggie slaw (I used a kale, broccoli, carrot, and cabbage blend - Mann's Power Blend)

·       1 can coconut milk

·       3 cloves garlic, minced

·       1 white onion, chopped

·       2 cups, diced tomato (can be canned, I used my own preserves) 

·       1 tsp. cumin

.       1/2 tsp. cinnamon 

·       1 tsp. turmeric

·       1 tbsp. dried cilantro

·       Salt and black pepper to taste

·       2 tbsp. flour (for thickening, optional) 

·       2 tbsp. vegetable oil

 

Directions:

 

  1. Heat vegetable oil in a large pan over medium high heat, add onion and garlic. Sauté for 2-3 minutes.

  2. Add chickpeas, and continue to sauté for 2 minutes. Slowly add in diced tomatoes. Continue to cook for 1-2 minutes. 

  3. Add coconut milk, veggie blend, and spices. Bring to a boil. Lower heat and continue to let simmer for 6-8 minutes.

  4. Taste and adjust seasoning as needed. Option to add flour to thicken coconut curry sauce. 

  5. Enjoy. Option to serve over rice (pairs really well with basmati).

 

If you give this recipe a try, let me know how you find it.

 

Cheers to happy and healthy eating! 

 

Until next time,

 

Eat Right Feel Right - Angela XO 

 

 

 

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