Healing Turmeric Chickpea Curry
Show your body and soul some love and make this Turmeric Chickpea Curry. Full of warming spices, healthy vegan ingredients and a silky coconut milk sauce.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
For the curry
- 1 tablespoon coconut oil
- 2 medium onions finely chopped
- 2 cloves garlic minced
- 1 inch piece fresh ginger peeled and minced
- 1 tablespoons ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground fenugreek
- (if you don't have all these spices on hand, just use your favourite curry powder!)
- 2 tablespoons tomato paste
- 1 cup water
- 14 oz coconut milk
- salt to taste
- 2 cups cooked chickpeas (about one 19-oz can)
- 1 lime juice only (optional)
For the vegetables
- 1 medium head cauliflower in florets
- 1 medium sweet potato peeled and diced
- 2 handfuls fresh spinach
- cooked quinoa
- fresh cilantro
- sliced chili
Make the curry:
Sauté aromatics: Heat the coconut oil in a large and deep skillet over medium-high heat. Add the onion, garlic and ginger and cook until softened, about 4 minutes.
Roast spices: Add all spices and cook, stirring all the time, until they smell really delicious. Stir in the tomato paste and roast for 30 seconds.
Add liquids and simmer: Pour the water into the pan and stir until smooth. Bring to a boil, then stir in the coconut milk. Season with salt (start with 1/4 teaspoon, you can always add more.) Simmer over medium heat uncovered for 5 minutes. Stir in the chickpeas and cover the pan. Simmer for another 5 minutes. Stir in a little lime juice if you like. Check for seasoning. If the curry sauce is too thick, thin it out with a little water.
Make the vegetables:
While the curry simmers, steam the vegetables: Add water to a large pot, about two fingers high. Bring to a boil. Place a steamer basket in the pot and add the cauliflower and sweet potatoes. (I like using a two-tiered bamboo one like this here. (affiliate link)) Steam for 6-8 minutes or until the vegetables are just tender.