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Vegan Chickpea Curry Recipe

by Kimberly Snyder | Dec 13, 2016 | Beauty, Entrées, Health, Lifestyle, Nutrition, Recipes, Snacks

Chickpea Vegan Curry

Chickpea Vegan Curry

We all want warming, hearty foods sometimes, and most especially when it’s chilly willy outside! Comfort foods are kinda like a great hug, warming us up from the inside out. Well I have a great new recipe for you that will do just that, and it’s my Vegan Chickpea Curry Recipe. It will provide you with loads of minerals, protein and fiber to nourish you as it “hugs” you with every yummy bite! :)

Chickpeas

I used to not eat chickpeas very often, due to the combination of starch and protein—which can be a bit of a gassy situation and heavier for digestion. But I have found that with proper rinsing and soaking, you can cut down on this and work them into your diet occasionally. Chickpeas can be good to add into your diet in moderation- especially the times when your body will want some heavier foods.

Chickpeas are a great source of plant-based protein, fiber, vitamins and minerals. And since these little guys are heartier, they are a great high protein meat replacement that won’t weigh your body down or leave the acidic by-products upon digestion that animal proteins do. This is one of the many reasons I am plant-based- cleaner food, cleaner body! You don’t have to be 100% one way if that doesn’t suit you right now – but it’s good to keep in mind and work in more plant-based meals overall for your own health and beauty benefits.

Improve your digestive health by clicking here!

Note: if buying pre-cooked chickpeas, please try to source a carton vs. a can. This is to avoid the BPA (shortened from bisphenol-a), which is a chemical used to coat the lining of cans and many plastic products.

Curry

Curry is a dish generally limited to those that are prepared in a sauce. A common feature of curry is it’s use of complex combinations of spices or herbs (which may also include fresh or dried hot chillies).

What’s interesting about curry is there are many varieties of dishes that fall under the generic name ‘curries’. For instance, in traditional cuisines, it is a matter of national or regional cultural tradition, religious practice, and even, to some extent, family preference, on which selection of spices are used for each dish.

I think this makes it a bit more personal, which allows all you Beauties to get a little creative yourself with what spices you choose to use, and also which vegetables to toss into the mix. Our version in this recipe is vegetarian/vegan.

Traditionally, spices used are both whole and ground (cooked or raw), and are added at different times during the cooking process to produce different results. Some of the main spices found in most curry powders of the Indian subcontinent are turmeric, coriander, cumin, but again, get creative and try adding other spices according to your taste.

What I think is fun too, is that curries can be made ‘dry’ or ‘wet’. Dry curries are, of course, cooked with very little liquid (allowing it to evaporate and leaving the other ingredients coated with the spice mixture), while wet curries contain a sauce or gravy based on preference ( coconut milk, coconut cream—even legume purĂ©e, veggie broth or plain ole water are Beauty Detox options).

Based on the ingredients found in this recipe, let me know if think you this is a dry or wet curry!

Chickpea Vegan Curry

Prepare ingredients.

Chickpea Vegan Curry

In a medium saucepan heat coconut oil. Add ginger, curry powder, cinnamon, coriander, and turmeric and cook for 2 minutes stirring constantly until fragrant.

Chickpea Vegan Curry

Add coconut milk and whisk vigorously to incorporate.

Chickpea Vegan Curry

Add chickpeas, bell peppers, and broccoli and simmer for 10 minutes. Taste and season with salt and pepper to taste.

Chickpea Vegan Curry

When ready to serve, add spinach and cilantro.

Chickpea Vegan Curry

Toss to incorporate.

Chickpea Vegan Curry

Serve over germinated brown rice (rice either soaked overnight before you cook it or already germinated when you buy it). Enjoy!

I don’t know about you, but I love holding a big bowl of food in my hands, especially when it’s not only tasty but nutritious. Give this recipe a try, and let me know if you too feel internally “hugged” by this straight- up plant comfort food.

See full recipe below…

5.0 from 2 reviews
Vegan Chickpea Curry Recipe
 
Print
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
Author: Kimberly Snyder
Serves: 2 large servings
Ingredients
  • 1 Tbs. coconut oil
  • 1 inch piece fresh ginger, peeled and grated
  • 1 tsp. curry powder
  • 1 tsp. ground cumin
  • ½ tsp. ground cinnamon
  • ½ tsp. ground coriander
  • ½ tsp. Turmeric
  • 1 ½ cups coconut milk
  • 15-oz. cooked chickpeas, drained and rinsed (if buying pre-cooked, please try to source a
  • carton vs. a can)
  • 2 small red bell peppers, seeded and thinly sliced
  • ½ cup chopped broccoli
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • ½ cup spinach
  • ¼ cup chopped fresh cilantro, plus more for serving
  • 1 cup germinated brown rice
Instructions
  1. In a medium saucepan heat coconut oil. Add ginger, curry powder, cinnamon, coriander, and turmeric and cook for 2 minutes stirring constantly until fragrant.
  2. Add coconut milk and whisk vigorously to incorporate.
  3. Add chickpeas, bell peppers, and broccoli and simmer for 10 minutes.
  4. Taste and season with salt and pepper to taste.
  5. When ready to serve add spinach and cilantro and toss to incorporate.
  6. Serve over germinated brown rice.
3.5.3226
Don’t forget to add this recipe to your Dinner Recipes Pinterest Board!

Love,
Kimberly

Picture of Kimberly doing yoga outdoors.

Connect with our mom- ?Mother Nature is our best teacher!

 

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6 Comments

  1. Trish
    Trish on December 29, 2016 at 4:29 pm

    I love making curries, so thank you for the new recipe. Do you recommend canned or carton coconut milk? Also, lite or full fat (if canned)?

    Reply
  2. Katie
    Katie on January 10, 2017 at 6:57 am

    This sounds like exactly what my body needs on cold winter days like these! I also would like to know what type of coconut milk to use. If canned, would carton coconut milk be ok?

    Reply
    • Kimberly Snyder
      Kimberly Snyder on January 11, 2017 at 5:19 am

      Hi Katie and thanks for checking out my recipe. Coconut milk in cartons is best but if not, just make sure it’s organic when possible. Let me know if you try this and what you think. Sending lots of love! ;)

      Reply
    • Catherine
      Catherine on August 5, 2021 at 11:11 am

      I really enjoyed your recipe for curry today! Sooo tasty! And healthy ! Thank you đŸ˜‰

      Reply
  3. Steffie
    Steffie on December 8, 2020 at 1:43 pm

    I love this recipe!! I’m still perfecting my cooking skills but when you really need to feel fully nourished this bowl is so satisfying! It’s spicy but not hot. Perfect for a chilly day to warm you up from the inside out :)

    XO

    Reply
    • Kimberly Snyder
      Kimberly Snyder on December 9, 2020 at 6:10 am

      So happy to hear you’ve tried this recipe and you’re loving it Steffie! Keep up the great work. Sending you so much love and continued support! Xo

      Reply

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