This simple vegan chickpea curry is just what dinner called for! Delicious, healthy, and ready in 20 minutes!
A quick and easy dinner dish that’ll feed the family and satisfy your tummies. This delicious vegan meal can be on the table in 20 minutes or less with minimal ingredients.
Experiment! Use veggies in your refrigerator that may not last much longer. Throw them in a pot and simmer and BOOM--a weeknight dinner can be served in minutes. Not only is it simple to make, but it’s also full of flavor, customizable with the vegetables you decide to throw in, high in fiber and protein, and can be complete with rice or quinoa.
Ingredients
- 1 19 oz. can chickpeas
- 1 large sweet potato (chopped)
- 3 cloves garlic
- 1 white onion
- 1 14 oz. canned coconut milk; light
- 1–2 teaspoon cracked black pepper
- 1 teaspoon coconut sugar
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 tablespoon curry powder
- Topping: cilantro, squeeze of lime
Optional: extra veggies (broccoli, red peppers, etc.)
Optional: 1 tablespoon soy sauce or gluten-free tamari
Instructions
- Add your preferred vegetables to a large skillet
- Add a little bit of water or olive oil and cook on medium-high for 2–3 minutes (or longer) depending on your vegetables
- Add the coconut milk and simmer for another few minutes
- Add the rest of the ingredients and cook for approximately 7–8 minutes until the vegetables become al dente or cooked to your desired liking.
- Serve over rice, quinoa, or noodles and top with fresh cilantro and a squeeze of lime
