Red Coconut Chickpea Curry

Written By Jaskrit Bhalla

After posting about this go-to nourishing, warming meal on my story a few times, I had multiple folks reach out for a recipe. It’s too good and simple not to share. Enjoy it over a bed of jasmine rice topped with green onions, cilantro, or micro greens. Perfect dinner for a chilly fall night.

What you need:

  • 1 x 15oz can Organic Chickpeas

  • 3/4 x 15oz can Full Fat Coconut Milk

  • 2 tbsp Tomato Paste

  • 1/4 Diced Yellow Onion

  • 1/2 Diced Zucchini

  • Handful of Spinach

  • 1 tbsp Grass Fed Ghee (we like to use our Rosemary Garlic Ghee or Sea Salt Ghee) or Coconut Oil

  • 1 tsp Fresh Grated Ginger

  • 2 Garlic Cloves or 1 tsp Garlic Powder

  • 1 tsp Turmeric

  • 1/2 tsp Cumin

  • 1/2 tsp Coriander Seeds

  • Squeeze of Lemon Juice

  • Salt to Taste

How to make:

  • Heat ghee on low-medium heat in a pan until runny

  • Add coriander seeds, diced onion, zucchini, and chickpeas

  • Cook for about 4-5 minutes, until veggies are tender and coriander seeds have toasted

  • Add coconut milk

  • Add tomato paste and stir

  • Add remaining spices and herbs, continuing to stir on low-medium heat

  • Salt as desired

  • Add spinach last with a squeeze of lemon juice

  • Serve with rice or naan, and enjoy <3

Jaskrit Bhalla
Previous

Elderberry Syrup