Description
The name of the game with this easy chickpea curry is using what you have! Fill in the blanks with whatever is in your fridge or pantry.
Ingredients
Units
Scale
Fresh:
- 1 bunch scallions (6-8), thinly sliced
- 1 Tbsp minced ginger (or 1 thumb)
- 2-3 cloves garlic, minced
- 1-2 carrots, grated
- 1-2 serrano peppers (more for spicy)
- 1-2 bell peppers, sliced
- 1 package mushrooms, diced
- 2 zucchini/yellow squash, diced
- 1 package halved mini tomatoes
- 3 cups fresh green beans
- Cilantro (garnish)
- Lime (garnish)
Pantry:
- 1 can chickpeas or beans, drained and rinsed
- 1 can full fat coconut milk (REQUIRED, substitute with small can coconut cream and water, added slowly to avoid making a soup)
- 1-2 Tbsp tamari (soy sauce or coconut aminos are also acceptable)
- Cooking oil (I use grapeseed)
- 12 oz can tomatoes (optional)
Spices (adjust to taste)
- 1-2 Tbsp curry powder
- 1-2 Tbsp cumin
- 1 Tbsp coriander
- 1 tsp paprika
- 1/2 tsp cayenne
- salt
Instructions
- On medium heat, heat up pan with a splash of oil
- Add scallions, garlic and ginger (stir regularly to avoid burning)
- After 1-2 mins, add bell peppers, carrots, and spicy peppers - cook until they soften a bit
- When peppers start to soften, add soft veggies - mushrooms, zucchini, tomatoes etc.
- When soft veggies release juices, add a couple Tbsp of tamari - it will reabsorb into the veggies and give them that meaty punch.
- Then add your spices - curry powder, cumin, coriander, paprika, and cayenne. Stir until evenly distributed.
- Then add canned beans, canned tomatoes (optional), coconut milk, and green beans. Turn heat to low, and cover for at least 5 mins. 10-30 mins for further developed flavors.
- Top with fresh cilantro and serve with basmati rice for extra carbs.
Notes
Salt every time you add new veggies to the pan - just a pinch. It releases the juices in the veggies and helps everything break down. Taste once you add the coconut milk for seasoning.
Keywords: Vegetable curry, Vegan curry, Chickpea curry, Bean curry