vegan chickpea curry

If you’re looking for warm, nourishing comfort food, look no further. This mild vegan curry is super easy to whip together any night of the week, using mostly simple pantry items. It’s a one-pot meal that’s both cleanse friendly and a family favorite.

Yield 4 servings
Prep Time 10 minutes
Cook Time 20 minutes
CLEANSE

1 tsp coconut oil

1 yellow onion, diced

2 cloves garlic, minced

1 tbsp minced fresh ginger

2 carrots, diced

1 tbsp curry powder

2 cups cooked or canned chickpeas, drained

1 (13.5oz) can full-fat coconut milk

Juice of ½ lime

Himalayan pink salt and freshly ground black pepper, to taste

Fresh cilantro or scallions, chopped (optional), to garnish

1 head curly kale, stems removed, chopped and steamed, or 4–8 cups cooked cauliflower rice

1   In a Dutch oven or large skillet, melt the oil over medium-high heat. Add the onion, and sauté for 5 minutes.

2   Add the garlic, ginger, carrots, and curry powder. Cook, stirring frequently, until the carrots start to soften. Stir in the chickpeas and coconut milk. Bring to a boil and then reduce heat to medium-low. Simmer curry for about 10 minutes or until slightly reduced.

3   Stir in the lime juice. Taste and season with salt and pepper. Garnish with fresh cilantro or scallions, if using. Serve hot over steamed kale or cauliflower rice.