CHICKPEA CURRY | PLANTBASED

Authoradmin
Rating
Yields1 Serving
 1.50 cups Cooked Garbanzo Beans Rinsed and Drained
 1 tbsp Curry Powder
 2 tbsp Finely Chopped Onions
 1 tsp Minced Garlic
 1 tsp Minced Ginger
 1 cup Coconut Mmilk
 ½ cup Vegetable Broth
 ½ cup cup water
1

Heat a large saucepan over medium heat. Add onions and garlic. Sauté for 5-6 minutes.

2

Next add ginger and garbanzo beans. Sauté for 3 more minutes

3

Add the curry powder and sauté for 2-3 more minutes or until the garbanzo beans look golden brown.

4

Now add water and vegetable broth. Cover the saucepan with the lid and let it cook for 15 minutes.

5

Finally add coconut milk and let it cook with the lid on for 5-7 minutes.

Recipe Notes
6

Feel free to add cooked and chopped potatoes or cauliflower (optional). Serve over brown rice or quinoa.

Category,

Ingredients

 1.50 cups Cooked Garbanzo Beans Rinsed and Drained
 1 tbsp Curry Powder
 2 tbsp Finely Chopped Onions
 1 tsp Minced Garlic
 1 tsp Minced Ginger
 1 cup Coconut Mmilk
 ½ cup Vegetable Broth
 ½ cup cup water

Directions

1

Heat a large saucepan over medium heat. Add onions and garlic. Sauté for 5-6 minutes.

2

Next add ginger and garbanzo beans. Sauté for 3 more minutes

3

Add the curry powder and sauté for 2-3 more minutes or until the garbanzo beans look golden brown.

4

Now add water and vegetable broth. Cover the saucepan with the lid and let it cook for 15 minutes.

5

Finally add coconut milk and let it cook with the lid on for 5-7 minutes.

Recipe Notes
6

Feel free to add cooked and chopped potatoes or cauliflower (optional). Serve over brown rice or quinoa.

CHICKPEA CURRY | PLANTBASED

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