Chickpea Curry

At the end of the week, I usually have a close-to-empty pantry and a few random vegetables left over from earlier in the week…so I decided to make this CHICKPEA CURRY over cauliflower rice. This was such a good mixture of sweet, spicy, crunchy, and smooth. I loved every bit of it! It seriously only took 30 minutes to create this yummy dish (which is record timing when you have a one year old running all over the place.The great thing is that you can easily improvise what vegetables you use. I chose to use onion, red bell pepper, and zucchini. If you don’t like chickpeas, substitute tofu or your favorite source of protein.

Gather your ingredients!

You’ll need:

  • 1/2 cup chopped onion
  • 1/2 cup peppers (red, green, or yellow)
  • 1/2 cup zucchini (you could substitute sweet potatoes, regular potatoes, or eggplant)
  • 1 can full fat coconut milk (don’t let the fat content scare you-it’s healthy fats!)
  • 3 tbsp curry paste
  • 1 can drained and rinsed chickpeas
  • 1/4 tsp red pepper flakes (if you like the heat)
  • salt and pepper to taste
    • Saute onions, zucchini, and peppers in oil on medium-high until onions are translucent. Add the can of coconut milk and the curry paste and mix until combined. Then, add the chickpeas and reduce heat to low. Cover and simmer for 5-10 minutes, or until the sauce has thickened. See? SO freakin easy.

For the cauliflower rice:

  • 2 cups cauliflower florets
  • 1 tsp coconut oil
  • salt and pepper to taste
    • For this recipe, pulse the florets in the blender until its the size of rice. Heat oil on medium high, add the cauliflower, and saute until tender. add salt and pepper to taste.

Assemble the bowl:

  • I put about a cup of cauliflower rice in a bowl, scooped some curry on top, and topped with a poached egg! Don’t forget the sriracha!


Hayden Mills


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