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.
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