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–+ servings

Coconut Chickpea Yellow Curry

Tarra Jackson
This is a plant-based take on one of my favorite Thai Take-Out meals. It's simple and tastes oh so good!!!
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Main Course
Cuisine Asian
Servings 8
Calories 422 kcal

Ingredients
  

  • 2 tbps vegetable oil (or other plant-based oil or butter)
  • 1 onion, diced
  • 2 celery stalks cut in 1.5-inch slices or diced
  • 1 cup frozen carrots (or 2 carrots cut in 1/2 inch pieces or diced)
  • 1 can Coconut Milk
  • 1 can Garbanzo Beans (Chickpeas) drained and rinsed
  • 1 can diced potatoes, drained and rinsed (or 1 large potato diced)
  • 1 cup water
  • 3 tbsp water
  • 3 tbsp maple syrup (add more or less based on taste)
  • salt
  • pepper

Curry Seasoning

  • 3 tbsp curry powder
  • 2 tsp cumin
  • 1.5 tsp red pepper flakes (optional) more or less based on taste

Instructions
 

  • In a large or deep medium pan on medium heat, add vegetable oil. onions, and celery. Cook until vegetables are tender and onions are translucent.
    2 tbps vegetable oil, 1 onion, diced, 2 celery stalks cut in 1.5-inch slices or diced
  • Microwave the frozen carrots for 1 minute (to thaw them but not cook them). Then, put them in the pan with the onions and celery to cook for 2 minutes.
    1 cup frozen carrots
  • Add 3 tbsp of water and curry seasoning in the pan. Stir to mix with vegetables. Cook for 1 minute.
    3 tbsp water, 3 tbsp curry powder, 2 tsp cumin, 1.5 tsp red pepper flakes
  • Add coconut milk, 1 cup of water, chickpeas, and potatoes. Stir to combine the mixture.
    1 can Coconut Milk, 1 can Garbanzo Beans (Chickpeas), 1 cup water, 1 can diced potatoes, drained and rinsed
  • Cook until it comes to a light simmer.
  • Add maple syrup, salt, and pepper based on your desired taste.
    3 tbsp maple syrup, salt, pepper
  • Turn heat to medium-low and let simmer for 30 minutes. Stir occassionally.
  • To loosen the sauce, add more water and seasoning, based on your taste.
  • Once chickpeas are tender and cooked, turn off the heat and let the mixture sit for 5 minutes.
  • Scoop it in a bowl and eat it alone or over some Basmati Rice.

Video

Nutrition

Calories: 422kcalCarbohydrates: 51.8gProtein: 13gFat: 19.9gSaturated Fat: 12.3gSodium: 133mgFiber: 12gSugar: 13.4gCalcium: 124mgIron: 6mg
Keyword Plant-Based, Vegan, Vegetarian
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