Description
This quick and easy chickpea curry is loaded with vegetables and vegan protein. Serve over rice or your favorite grain for a healthy meal.
Ingredients
Scale
1 can of chickpeas
1 can of coconut milk
1 medium sized onion, diced
2 medium sized carrots, peeled and diced
1 medium sized red bell pepper, diced
4 stalks of asparagus, cut into 1-2 inch pieces
1 inch of french ginger, peeled and minced
2 cloves of garlic
2-4 tablespoons of Thai curry paste
1 tablespoon cooking oil (avocado or coconut work well)
cooked rice, cilantro and jalapeño for serving
Instructions
- Heat oil in a medium sized pan. Add onion and sauté for 3-4 minutes, until translucent. Add carrots and sauté for another 4 minutes. Add bell pepper and sauté for 1 minute.
- Add garlic, ginger, and asparagus. Sauté until all vegetables are slightly softened, about 2 minutes.
- Add coconut milk and stir until combined. Let simmer for 5 minutes, until vegetables are softened and curry is thickened.
- Add chickpeas and cook for another 4 minutes.
- Serve over rice and enjoy!
- Prep Time: 10
- Cook Time: 20
- Category: Curry
- Method: Stovetop
- Cuisine: Thai
