My all time favorite dish is curry! I love all the herbs and spices, the coconut milk and all the fresh veggies! This recipe is so flexible when it comes to veggies so feel free to use what you have on hand in your fridge. I hope you enjoy xoxo
Rice of choice
1 tablespoon coconut oil
¾ large yellow onion , finely chopped
½ teaspoon fine sea salt
1 tablespoon grated or minced fresh ginger
3 cloves garlic , pressed or minced
2 TBSP of curry powder
½ teaspoon ground turmeric
1-2 carrots diced
4-6 small potatoes or 1 while russet diced
3 TBSP of tomato paste
1 can (15 ounces) chickpeas, rinsed and drained
1 can of coconut milk
½ cup chopped fresh cilantro , plus more for garnish
1 red bell pepper sliced
Head of broccoli diced
2 cups of spinach
Cook rice according to directions on package.
In a large, nonreactive skillet or Dutch oven, warm the coconut oil over medium heat until shimmering. Add the onion and salt. Cook until the onions are soft and translucent, 5 to 7 minutes.
Add the ginger, garlic, and a small pinch of black pepper and cook until fragrant, about 1 minute.
Add 1 TBSP of the curry powder and cook, stirring constantly, until fragrant, about 30 seconds.
Add the diced carrot and potatoes and stir.
Add the tomato paste, chickpeas, coconut milk, and cilantro. Increase the heat to medium-high and bring to a simmer, then reduce the heat to low to maintain a gentle simmer.
Add the diced bell pepper and broccoli.
Taste and adjust seasoning (more salt, more curry etc.)
Cook, stirring occasionally, until the sauce thickens, about 20 minutes.
Right before serving add spinach and stir once more and let it sit for a few minutes
To serve, spoon the rice into individual bowls and top with the chickpea curry. Finish the bowls with a light sprinkle of chopped cilantro.
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