Do you love Indian dishes? Are you looking for a simple yet flavorful meal to help you rock a healthy diet?
This easy chickpea curry is ready in minutes, tastes amazing and is bursting with nutrition.
Plus, it’s 100% clean and totally plant based. SCORE!
THE RECIPE
EASY CHICKPEA CURRY
~ Makes about 4 servings ~
Organic Ingredients:
- 1 15-ounce can of chickpeas AKA garbanzo beans, drained and rinsed (or 1.5 cups of prepared chickpeas)
- 1 cup of low-sodium vegetable broth + extra to thin the sauce if needed
- 1 6-ounce can of tomato paste
- 1/3 cup of unsweetened coconut shreds
- 2 teaspoons of curry powder
- 1 teaspoon of garlic powder
How to make it:
- Put all the ingredients in a skillet and heat over medium heat until everything is melded and the coconut shreds are soft.
- If the sauce needs to be thinned a bit, add a little more vegetable broth until you achieve the desired consistency.
- Serve over quinoa or cauliflower rice.
LEFTOVERS: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
The finished product is rich and delicious:
I like to enjoy mine with fresh romaine lettuce leaves on the side, because I love how the cool crispness of the lettuce meets the warmth of the curry. YUM!
Cheers to enjoying a simple curry dish that’s 100% plant-based and super healthy!
With love and gratitude,
Kandi
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