Chickpea Coconut Curry | One Pot Vegan Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream

Light coconut milk reduces calories while maintaining creaminess.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often cheaper and retains nutrients.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric

Homemade blends can be healthier and customizable.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Water can be used to reduce costs.

Add 1.5 tablespoons of coconut oil to a large pot and let it melt.

Add 1 tablespoon of dried curry leaves and 1 tablespoon of cumin seeds to the oil, stirring until they crackle and pop.

Add 1 large chopped onion and sauté for 7-10 minutes until translucent.

Stir in 2 tablespoons of garam masala, 1 tablespoon of Himalayan salt, 0.5 tablespoon of chili powder, 0.5 tablespoon of turmeric powder, and 2 tablespoons of garlic and ginger paste; mix well.

Add 0.5 cup of tomato sauce and stir.

Add 300 grams of chopped taro and 200 grams of chopped sweet potatoes; mix to coat the vegetables with the sauce.

Pour in 1.5 liters of water and add 3 cups of soaked chickpeas; cook on high heat for 20 minutes with the lid partially on.

After 20 minutes, add 100 grams of fusilli and 100 grams of penne to the pot; stir and cook for a few minutes.

Add 400 milliliters of coconut cream to the pot and mix well; reduce heat to medium and cover for another 15 minutes until the taro and pasta are cooked.

After 15 minutes, turn off the heat and taste for salt, adding more if needed; mix well.

Plate the curry and garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary