Thai Coconut Chickpea Curry - Vegetarian

Servings: 6 Calories: 250


Ingredients


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***


Instructions


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***


SIX SERVINGS

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.

The Dalai Nala Logo

23 views0 comments

All rights reserved © 2020 The Dalai Nala, Laurie Gouley & Social Butterfly ~ Privacy Policies