Clean-Eating Coconut Chickpea Curry

Recipesfull introduces to you: Vegetarian Recipes. (Clean-Eating Coconut Chickpea Curry). My husband has cancer and we eat extra clean and buy all organic ingredients. This vegan curry has lots of cancer-fighting ingredients like turmeric, ginger, garlic, and onion. You can make it in bulk and freeze. Add some greens like spinach, Swiss chard, or kale towards the end of the cooking time if you like. I serve this over a little bit of rice but it tastes great with pita as well or on its own.

Brief

Prep 15 mins

Cook: 1hr40 mins

Additional: 12hrs

Total: 13hrs55 mins

Servings: 4

Yield: 4 servings

Clean-Eating Coconut Chickpea Curry

Ingredients

1 ½ cups dried chickpeas

cold water to cover

1 onion

peeled and halved

salt to taste

¼ cup olive oil

1 large yellow onion

chopped

1 (2 inch) piece fresh ginger

peeled and finely chopped

freshly ground black pepper to taste

5 cloves garlic

minced

1 ½ teaspoons ground turmeric

1 teaspoon ground cumin

1 teaspoon red pepper flakes

2 cups chickpea cooking water

1 (15 ounce) can coconut milk

1 cup plain dairy-free yogurt

or more to taste

¼ cup chopped fresh cilantro

Main Dish

Directions

Step 1

Rinse chickpeas under cold running water. Place in a bowl and cover with at least 4 cups of cold water. Soak for 12 to 24 hours.

Step 2

Drain chickpeas and place in a large pot. Pour in enough water to cover chickpeas by 2 inches. Add halved onion and bring to a rolling boil over medium-high heat. Reduce heat to a high simmer. Cook for a few minutes until a foam forms at the top. Skim off the foam and cook covered until chickpeas are soft 40 to 60 minutes.

Step 3

Remove from heat season with salt and set aside. Do not drain so chickpeas don't dry out.

Step 4

Heat oil in a large pot over medium heat. Add chopped onion and ginger. Season with salt and pepper and cook stirring occasionally until onion is soft and translucent about 5 minutes. Add garlic and cook for 1 more minute. Stir in turmeric cumin and red pepper flakes.

Step 5

Drain chickpeas reserving 2 cups of the cooking liquid. Add drained chickpeas to the sauteed onion mixture and stir until well coated with the spices. Cook until chickpeas are a little bit crisp stirring occasionally 8 to 10 minutes.

Step 6

Add 2 cups of chickpea cooking liquid and coconut milk to the pot. Bring to a simmer scraping up any browned bits from the bottom of the pot. Cook uncovered stirring occasionally until curry has thickened to your desired consistency and flavors have started to come together 40 to 60 minutes. Taste and season with salt and pepper.

Step 7

Divide curry amongst bowls and top with yogurt and cilantro.

Nutritional Information

Clean-Eating Coconut Chickpea Curry

Servings Per Recipe:4

Calories: 691.2

% Daily Value *

Protein: 21.2g 43%

Carbohydrates: 60.3g 20%

Dietary Fiber: 16.1g 64%

Sugars: 13.6g

Fat: 43.9g 68%

Saturated Fat: 22.9g 115%

Vitamin A Iu: 644IU 13%

Niacin Equivalents: 5mg 39%

Vitamin B6: 0.6mg 40%

Vitamin C: 11.8mg 20%

Folate: 458.2mcg 115%

Calcium: 217.3mg 22%

Iron: 12.9mg 72%

Magnesium: 155.6mg 56%

Potassium: 1160.3mg 33%

Sodium: 99.7mg 4%

Thiamin: 0.4mg 42%

Calories From Fat: 395.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.