Yield: 3
Coconut Chickpea Curry
Creamy coconut curry sauce packed with chickpeas, kale, and roasted veggies. This coconut chickpea curry is the ultimate cozy dish. It's quick, easy, and perfect for a busy weeknight served alongside basmati rice.
Ingredients
- 1 large Sweet potato , Cut into chunks
- 1 head Cauliflower, Cut into florets
- 1 tbsp Olive oil
- 1 can Chickpeas, Rinsed and drained
- ½ tbsp Coconut oil
- 1 (14oz) can Full fat coconut milk
- 3 tbsp Almond butter
- 2 tbsp Tomato paste
- ½ tbsp Garlic, Minced
- 1 tbsp Curry powder
- ¾ cup vegetable broth
- 1 bunch Dino kale, Finely chopped
- Salt, to taste
Instructions
- Preheat oven to 425. Toss sweet potato and cauliflower with olive oil and a dash of salt. Spread on a greased baking sheet and bake for about 20-25 minutes.
- Mix together almond butter, tomato paste, and coconut milk until fully combined. Set aside.
- Heat coconut oil in a skillet at a medium heat. Add garlic and curry powder for 2-3 minutes.
- Add almond butter mixture to skillet and stir until combined. Follow with bone broth. Next add in chickpeas, sweet potatoes, and cauliflower.
- Bring to a boil then reduce heat and simmer about 5-7 minutes. Finally add in kale, stir in and allow to wilt.
- Serve with brown rice and enjoy!
Notes
- Use full fat coconut milk. This will make the coconut chickpea curry thick and creamy.
- Roasting the veggies ahead of time will save you time when cooking.
- If you want more protein, add in animal protein of choice. Grilled chicken or salmon is absolutely delicious with this curry.
- Choose a runny, smooth, unsalted almond butter.
- Store in an airtight container in the fridge for up to 4-5 days.
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