Try this Gluten Free Chickpea Coconut Curry for a quick and easy meal. Loaded with fresh veggies makes this stir fry dish a healthy option for a weeknight dinner.
Oh boy! Try focusing and writing a blog post with Pandora Kidz Bop blasting in your ear. You want a challenge, this is it!
I guess it’s my fault since I packed up my kids’ toys a week ago getting ready to move. They have nothing to do but listen to music and dance around. I’m seeing an outing in our near future; doesn’t matter where we go, we just NEED to get out of this house!
So our realtor that is helping us sell our house suggested we watch this video Get Ready, Get Set, Get Sold with helpful tips on selling your house. Basically you keep your house CLEAN and UNCLUTTERED. Yeah, that’s fun with a 5 and 3 year old.
However, one thing I learned that I didn’t really think about before is avoiding strong smelling odors.
Okay, that sounds really weird, like I didn’t notice smelling bad before. I do have good hygiene, and I hope I always smell good. But I am talking about strong smelling odors in our HOME, whether they be good or bad.
Now when I am cooking all the time, there are definitely varying odors in our house depending on what I am making. I like to think they are always delicious odors: onion, garlic, cookies, cupcakes…or how about Gluten Free Chickpea Coconut Curry!!!
Haha! Now as delicious as this quick and easy 30 minute vegetarian meal is, I may want to avoid cooking it until our house sells. Just saying, people may not want to smell my curry while they’re walking through my house deciding if it is the home of their dreams.
Although, if they do like curry, maybe the smell will seal the deal!
But really, with all the GARLIC-y ONION-y goodness up in this dish, you can’t help but create an oh so scrumptious scent that fills your house. Most likely this scent will bring all your family members right to the kitchen table, jaws dropped and drooling.
This meal fits right in with my Cleaning Out Your Pantry Series since I was able to use two of my canned goods (coconut milk and chickpeas) in the pantry, as well as using up the remaining curry powder in my spice cabinet.
The curry sauce is nice and thick from using the full-fat coconut milk and it has a light heat to it from the cayenne and black peppers. Feel free to add additional pepper if you like a real kick to your curry. You can also adjust the amount of curry powder that you use depending on your curry preference.
My favorite part of this dish is the loaded veggie goodness. I love the crisp tender bites of onions, bell peppers, carrots and mushrooms against the soft smooth texture of the chickpeas. Paired with hearty brown rice, this dish is surprisingly filling. You won’t miss the meat at all on this Meatless Monday.
And if you are a lime fan like me, a squirt of lime juice right over the top takes this dish to the next level. Lip smacking good.
So as long as you’re not trying to sell your house before moving to Hawaii, this is definitely the perfect weeknight meal. Quick, easy, healthy, and filling? Check, check, check, and CHECK!
What is your favorite cooking aroma?
- 3 tablespoons coconut oil
- 1 small onion
- 1 cup sliced carrots
- 1 cup sliced mushrooms
- 2 small green bell peppers, coarsely chopped
- 1 can chickpeas, rinsed and drained
- 3 cloves garlic, minced
- 1 can full fat coconut milk
- 2½ tablespoons curry powder
- 2 teaspoons ground cumin
- ½ teaspoon salt, plus more for seasoning
- ¼ teaspoon cayenne pepper
- ¼ teaspoon pepper, plus more for seasoning
- 1½ teaspoons cornstarch
- 1 tablespoon brown sugar
- 4 cups cooked rice
- lime wedges (optional)
- Prepare veggies by dicing onion and bell pepper into ½" pieces. Slice carrots and mushrooms about ⅛" thick. Mince garlic. Rinse and drain chickpeas.
- Heat coconut oil over medium high heat in a large saucepan/skillet. Once oil is hot enough that a drop of water sizzles, add onions and carrots and reduce heat to slightly above medium heat. Lightly season with salt and pepper. Cook onions and carrots for 2 minutes. Add mushrooms and green bell pepper, lightly seasoning again with salt and pepper, and cook for 6 minutes more, stirring occasionally to avoid burning.*
- While veggies are cooking begin making curry sauce. In a small bowl whisk together coconut milk, curry powder, cumin, ¼ teaspoon salt, cayenne pepper, ¼ teaspoon pepper, cornstarch and brown sugar until sugar and cornstarch are dissolved.
- Add chickpeas and garlic to veggie mixture and cook for 2 additional minutes. Add sauce and bring to a gentle boil. Reduce heat and simmer for 2-3 minutes, or until sauce begins to thicken.
- Serve warm over cooked rice with lime wedges for garnish.
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