There’s nothing like a comforting, country style curry. Even sometimes in the summer-time. My favorite thing about it is the delicious, layered blend of flavors and well, I love curry. Colour is what comes to mind when I think about making a curry. Green, red, yellow! It’s such a beautiful, aromatic dish.
Conscious Coconut Chickpea Curry
Recipe Type: Curry
Cuisine: Vegan
Author:
Prep time:
Cook time:
Total time:
Serves: 2 servings
Ingredients
- 1 tablespoon coconut oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1/2 can coconut milk
- 1 cup red lentils
- 3/4 cup cauliflower head, chopped
- 1/2 radicchio, chopped OR 1 cup of kale
- 1/2 bunch of parsley, chopped
- 1/2-1 can of stewed tomatoes
- 1/2 red bell pepper, chopped
- 1 tsp chilli
- 1 tsp cardamom
- 2 tsp coriander
- 2 tsp cumin
- 2 tsp paprika
- 2 tsp ginger powder OR fresh ginger
- 2 tsp sea salt
- *optional: cinnamon
Instructions
- Heat your pan on the burner to medium and add the coconut oil, watch that it spreads and doesn’t burn or bubble (if it does your pan is too hot). Add the garlic and onion sauté it until the onions are translucent, about 5 minutes. Add the cauliflower, red bell pepper and all the spices- allow them to cook together for about 5 minutes
- Next, add the lentils along with 4 cups of water (or broth- up to you!) as well as the jar/can of stewed tomatoes. Cover and allow to sit for about 15-20 minutes on low-medium heat. Stir and add the coconut milk, radicchio OR greens and half of the parsley. Let it cook together for about 5-8 minutes at low heat. Serve with plain yogurt if you want (and are not vegan)! Dress with parsley
- Serve with quinoa, wild rice, brown rice, or gluten-free bread
- Oh! and I topped it off with fresh, organic, farm grown pea shoots! I bought them from Drive Organics on Commercial but i’m sure you can get from any small grocery store, organic stores of farmers market
