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This recipe is for my friend, Stella! I post frequently on Instagram (@this_veglife), more often than I do here. I haven’t had much time to do other stuff, since I had my baby towards the end of August, and meals as of late have been flash-prepared in a matter of minutes, with no time to write down recipes.

When I posted a picture of this and Stella asked for the recipe, the pressure was on to start doing this recipe-writing again! I love this curry, and don’t be intimidated by the long list of ingredients. Once you stock your spice pantry, it’s easy peasy. I always have a can of chickpeas in the pantry as part of my vegan cooking essentials, as well as coconut milk. This curry just came together one day because I had more potatoes than I knew what to do with. A kaffir lime tree is in the garden that was also readily available. If you don’t have any lime leaves, don’t worry about it, and DON’T substitute lime juice (it’s SO not the same thing).

So voila! Chickpea curry, one that is complex in flavor, has a little kick, is hearty and filling, and perfect for a cool day (there is no such thing as cold in California, so I’ll settle for “cool”). Ha!

Chickpea curry
Print Recipe
Servings Prep Time
8-10 people 15 minutes
Cook Time Passive Time
30 minutes 1 hour
Servings Prep Time
8-10 people 15 minutes
Cook Time Passive Time
30 minutes 1 hour
Chickpea curry
Print Recipe
Servings Prep Time
8-10 people 15 minutes
Cook Time Passive Time
30 minutes 1 hour
Servings Prep Time
8-10 people 15 minutes
Cook Time Passive Time
30 minutes 1 hour
Instructions
  1. In a 5-qt Dutch oven on medium low, add the coconut oil. Saute the onion, garlic, and ginger for 10 minutes while you prep the other vegetables.
  2. Increase the heat to medium, and add the carrots, sweet potato, and red potato. Add the spices through (and including) the lime leaves, stirring until incorporated. Add the water and bring the heat to medium high. When the curry starts to simmer, lower the heat to medium low. Add the chickpeas and coconut milk.
  3. Cook on low for 30 minutes, covered. Then, take the lid off the curry and cook for an additional 30 minutes, or until potatoes are tender. Add salt or seasoning to taste. Stir in the cilantro and serve, with either brown rice or baguette bread.
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