Vegan Chickpea Curry

Creamy coconut and warm spices to amp up any weeknight meal.

The farmers market is s great place for inspiration. When I go, I try and let the food tell me what to make (I also just wait for people to ask me if I want to buy something and then I do, because I have no will power when it comes to food). This past weekend I went to a different farmers market than usual. There were so many exciting vendors that I don't normally get to see. Specifically, a seller for pre-made Indian foods and it gave me an idea for a recipe for the week! The Naan in the pictures is fresh from her stand.

Fall season has me moving towards more warm dishes and spices. During the last year I have started to to experiment with more Indian dishes and I truly love the flavor the spices bring out. Now with my transition to a more vegetable based diet, I took a recipe I have done for Shrimp Curry and turned into a Vegan dish. If you want, you can use shrimp in the recipe!

Follow along with the recipe below!

Ingredients:

Curry

• 1 15oz can of Chickpeas

• 1 cup diced Sweet Potato

• 1/2 cup chopped Onion

• 1 chopped clove of garlic

• 1 tbsp Olive Oil

• 2 tsp Garam Masala

• 2 tsp Curry Powder

• 1 cup Coconut Milk

• 1 large diced Tomato (or can of diced tomato)

Coconut Rice

• 1 cup Coconut Milk

• 1/3 cup Water

• 1/2 cup White Rice

• 1/2 tsp Salt

Directions:

1. Sauté chickpeas and sweet potato over medium heat until tender. Remove from heat and set aside.

2. In a small pot over medium heat, boil coconut milk, water, and salt. Add in white rice, cover and reduce to low heat for 12-15 minutes, stirring occasionally.

3. Next to begin the curry, in a pan over medium heat add olive oil, onion, and garlic, cook until fragrant.

4. Once fragrant, add in Garam Masala and Curry Powder and toast for 2 minutes.

5. Add in tomatoes and coconut milk and adjust heat down to low and simmer for 5-7 minutes.

6. Add in chickpeas and sweet potato to meld all the flavors together, simmer for 5 additional minutes.

7. Spoon the curry over the coconut rice and serve with naan!

This has been one of the most exciting recipes for me to make. It was so delicious and full of flavor. The pairing of the creamy coconut rice with the warm spices is perfect for a chilly fall day! Let me know if you try this recipe, and what you think! As always, if you post pictures make sure to use #yellowforkfoodblog.