A delicious and healthy Chickpea Coconut Curry that is vegan and gluten-free!
- 1 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, chopped
- 1 3-inch cube of ginger, peeled and chopped
- 2 14oz cans of chickpeas, drained
- 1/2 tsp turmeric powder
- 1 tbsp yellow curry paste (can sub any type of curry paste you love)
- 1 tbsp tamari
- 1 tbsp coconut sugar
- 1 tbsp lime juice
- 1 can full-fat coconut milk (approx 14 oz)
- 1 cup vegetable broth
- 1 cup kale, chopped
- salt & pepper to taste
- Set the Crock-Pot Express Pressure Cooker to sautee mode then add the olive oil, onion, garlic and ginger. Sautee for 5 minutes.
- Add the chickpeas, turmeric, curry paste, tamari, coconut sugar, lime juice, coconut milk and vegetable broth and mix everyhing together.
- Cover the Crock-Pot Express Pressure Cooker, (make sure the dial on the lid is set to the left) and set it to pressure cook for 10 minutes.
- Once done, release the pressure, remove the lid and stir in the kale. If you like a thicker curry you can put it back on sautee mode for 5 minutes and let it boil down slightly.
- Adjust seaoning with salt and pepper to taste.
- Serve with your favourite yogurt, crushed peanuts and fresh cilantro.
Some brands of chickpeas and vegetable broth can be saltier than others, so taste your curry and adjust the seasoning if needed.
Don’t be shy with the garlic and ginger! I use large garlic cloves and a good amount of ginger for this recipe. They add great flavour to the curry.
To add some more texture to the curry, use the back of a fork or spatula to smash some of the chickpeas before serving.
You can substitute kale for any of your favourite leafy greens
- Serving Size: 1/6th of the recipe
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 8g
Keywords: vegan curry with chickpeas, curry with coconut milk