Thai Coconut Chickpea Curry - Vegetarian

Servings: 6 Calories: 250


1 tbsp coconut oil

1 red onion, diced

2 organic tomatoes, diced

1 tsp cumin

8 cloves garlic, minced

1 teaspoon fresh ginger, grated or finely chopped

3/4 tsp turmeric

3/4 tsp salt

1/4 tsp pepper

2 tsp curry powder

2 15 oz cans organic chickpeas (rinse & drain)

1 6 oz organic baby kale, chopped

1 15 oz can organic coconut milk

1 15 oz bag organic frozen cauliflower or fresh


1/2 cup cooked quinoa or farro***


Heat a large pot over medium-high heat. Add coconut oil

Add in onions, tomatoes, garlic, ginger, and stir – cook until onions are translucent (about 5 minutes).

Add rest of the ingredients – turmeric through cauliflower.

Bring to a boil and reduce to a simmer until ingredients are slightly soft and cooked through (about 15 to 20 minutes).

Serve on top of quinoa or farro***


Calories: 250 | Carbohydrates: 41.7g | Protein: 11.1g | Fat: 5.9g | Saturated Fat: 3.2g | Sodium: 748mg | Potassium: 630mg | Fiber: 9.9g | Sugar: 3g

Nutritional information is a rough estimate and may vary slightly.

#thai #curry #vegetarian #recipe #healthyeating

This makes for a great meal prep idea for the week. Enjoy!

***If you want to skip the grains - omit the quinoa/farro and add 1 large zucchini to your recipe in place of the cauliflower but serve your meal over cauliflower 'rice' instead of the grains.

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