COCONUT GINGER CHICKPEA CURRY
This cozy Southeast Asian-inspired stew is creamy and comforting. The ginger and turmeric pack a one-two punch of aromatic, anti-inflammatory goodness. The coconut adds richness, which is counterbalanced by the heat of the cayenne and zing from the lime juice and cilantro. The finely minced cilantro adds flecks of green color and herbal, floral notes, while the tofu and chickpeas provide texture and protein. Best yet, this dish comes together in 30 minutes or less. And we guarantee it’ll have you coming back for more!
Ingredients
- 1 tablespoon neutral oil such as vegetable or avocado oil
- 1 medium onion minced
- 2 tablespoon ginger minced
- 2 to 3 teaspoon salt or to taste
- 3 carrots peeled and sliced
- 6 garlic cloves minced
- 2 14-oz cans of coconut milk or cream
- 1 cup water
- 1 teaspoon turmeric
- ¼ teaspoon black pepper
- ½ teaspoon cayenne pepper or to taste
- 1 vegan “chicken” bouillon cube
- 1 14-oz pack of extra firm tofu, drained and pressed
- 1 14-oz can of chickpeas, drained
- 2 bunches of cilantro finely chopped
- Juice of 1 lime
To serve:
- Steamed jasmine rice
- Lime wedges
Instructions
- In a large pot, heat oil over medium heat. Add onion and ginger. Sprinkle with salt to draw out the moisture. Cook until onions become golden brown. Add garlic and carrots and cook until garlic is fragrant, about 2 minutes.
- Add coconut milk, water, turmeric, black pepper, cayenne pepper, and bouillon cube. Stir to combine. Bring to a boil, then reduce to simmer. Add tofu and chickpeas, cover and simmer 15 minutes.
- Stir in cilantro and lime juice. Adjust seasoning. Serve with lime wedges and steamed jasmine rice. Enjoy!
Tried this recipe?Let us know how it was!