Vegetable and Chickpea Curry

Image Via Vegan Cookbooks

Vegan

Serves 6

Ingredients:

• 1 Tbs. coconut oil

• 2 cups chopped onion

• 1 cup sliced carrot

• 1 Tbs. curry powder

• 1 Tbs. maple syrup

• 1 tsp. grated & peeled fresh ginger

• 2 garlic cloves, minced

• 1 jalapeno or serrano chili, seeded and finely chopped (optional)

• 3 cups cooked chickpeas (garbanzo beans) (I cook mine prior in a pressure cooker*)

• 1 ½ cups cubed peeled baked sweet potato

• 1 cup diced green bell pepper

• 1 cup cut green beans

• ½ tsp. salt

• ¼ tsp. pepper

• ⅛ tsp. ground chili pepper

• 1 jar stewed & diced tomatoes

• 1 box vegetable broth (low sodium) or 1 quart water 

• 3 cups fresh kale or baby spinach

• 1 cup coconut milk

• 6 lemon wedges

Directions:

1. Heat oil in a large cast iron skillet over medium heat. 

2. Add onion and carrot, cover and cook 5 minutes or until tender. 

3. Add curry powder, maple syrup, ginger, garlic and jalapeno/chili, cook 1 minute, stirring constantly.

4. Stir in the chickpeas and next 8 ingredients (through broth).  Cover and cook for about 40 minutes or until vegetables are tender.

5. Add in kale 3-5 minutes before, and spinach 1-2 minutes before serving, along with the coconut milk, and stir until kale is soft and spinach wilts. 

6. Serve with lemon wedges.  

NOTE: People with bean issues should always try soaking and cooking their own beans. This often allows for easy digestibility, as it neutralizes enzyme inhibitors and phytic acid, and breaks down the complex sugars. Be sure and throw out the water it is soaking in, as well as skimming off any foamy water at the top that’s created during cooking.