This wonderfully flavourful curry is a re-vamp from an older recipe that I've taken down because the photography was kinda awful, ha! I used to take photos from my phone and well, that's a thing of the past because my hubby Walker does all the photography for Joyous Health!
This Chickpea Coconut Curry is absolutely delicious and it's packed with plant-based foods from chickpeas, to cabbage, cauliflower and sweet potato.
You'll be totally satisfied with a hearty bowl of this Chickpea Coconut Curry because there is tons of gut-friendly fibre from all the veggies and the plant-based protein from the chickpeas.
There's lots of chopping in this curry but it was a breeze because we got a new set of knives that we've been using since last fall and we LOVE them!!
Having the right tools for the job makes cooking so much easier and that includes a good set of knives like these knives from Kilne which are awesome. Here's what I love about them:
- They are a Canadian company
- Made of high grade German steel
- Sharpness that lasts
- Feels good in your hand aka "ergonomic!"
- They are really affordable compared to other brands and very high quality
- They have a lifetime warranty and we will no doubt have them for life
When you make this Chickpea Coconut Curry, if you would like it thicker, just follow my instructions by adding some arrowroot powder mixed with water. You can also reduce it down by cooking it longer. You may wish to have it a soup which is fine too!
There are many varieties of curry dishes originating from India. Traditionally it is a mix of spices including coriander, turmeric, cumin and ginger. Turmeric is definitely the hero in curry! Traditional cultures such as those in Asia have been using turmeric as a medicinal spice for thousands of years. You can add fish or animal foods like beef or pork to curry, but I decided to keep it vegetarian.
There are typically two types of curries, wet and dry. This is more of a wet curry but you can dry it up with more arrowroot powder and reduce it down as I mentioned above.
For the veggies, roughly chopping them is totally fine. If you feel fancy, you can chop your cabbage into ribbons. Speaking of cabbage , it is a detoxifcation superstar! It contains phytonutrients like glucosinolates that support the liver.
This Chickpea Coconut Curry recipe is...
- Warm, hearty, comfort food
- Gluten-free, vegan and dairy-free
- Packed with gut-loving fibre, plant-based protein and good fat
- Serves a hungry group of 6 to 8 people
- Great if you blitz up in a blender or a food processor for serving it to little ones who aren't chewing yet
- Kid-approved sans the red hot chili flakes!
Here's the recipe!
Mains & Sides
Chickpea Coconut Curry
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- 1/2 large yellow onion, thinly sliced
- 2-3 garlic cloves, finely chopped
- 2-4 tbsp coconut oil
- 2 tbsp curry powder
- 1/2 tsp sea salt
- 1 large sweet potato, peeled and cut into cubes
- 1 tbsp dried oregano
- 1/2 of a cauliflower head, chopped into bite-size pieces
- 1/2 head green cabbage, roughly chopped or sliced into ribbons
- 2 cans (398mL) organic BPA-free chickpeas, rinsed and drained
- 5 cups vegetable stock
- 1 can (400mL) full-fat coconut milk
- Optional: 1 tsp red hot chili flakes
- Juice from 1 lime
- Garnish: Fresh cilantro
- To thicken: 2 tbsp arrowroot powder + 4 tbsp water
- In a large soup pot, heat coconut oil to medium. Add onions and garlic and saute for a few minutes. Add 1 tbsp of the curry powder and sea salt. If the pan starts to get dry add a bit more coconut oil or a splash of water.
- Next add chopped sweet potato and continue to saute for a few more minutes. Add the oregano. Add half of the stock to help the sweet potato cook. Bring the temp up a bit to let it simmer for about 5-10 minutes to cook the sweet potato.
- Reduce temp and add the cauliflower, cabbage and chickpeas. Add remaining stock, curry powder and pepper. Add lime juice. Let curry cook for another 10 minutes for all the flavours to mingle and the veggies to become tender.
- If you want to thicken this curry, add 2 tbsp arrowroot flour to 4 tbsp of water in a small bowl. Whisk together. Add to pot and let simmer for 5 minutes. If you still want it thicken, repeat the same instructions until desired thickeness.
- Finally, let cool slightly and then add can of full fat coconut milk. If you add it when the curry is really hot, the coconut milk will curdle.
- Traditionally curries are served with rice, so you can serve it with any grain of your choosing or not, up to you! Once you serve it into a bowl, add some chopped fresh cilantro. You may also wish to spice it up and add some red chili flakes.
There is something magical about the taste and smell of cilantro that makes me feel so healthy!! I know not everyone loves it, but I sure do. I'm sure you know this hack, but I always cut my herbs with scissors.
Ps. This post is sponsored by Kilne, but all my opinions are my own. :)