Green Vegetable Curry with Crspy Chickpeas

Curry may seem intimidating if you've never made it but it's super simple! Not sure what to cook? This recipe will satisfy the craving you didn’t know you had every time. Bonus: It’s very adaptable to whatever vegetables you have on hand.

Prep: 30 min Cook: 30-35 min

Serves 4

Ingredients:

1 tbsp coconut oil

3 garlic cloves, minced

1 inch fresh ginger, grated

1 large onion, chopped

3 bell peppers, chopped

1 large carrot, cubed

1 yellow squash, cubed

2 cups broccoli

1 can full fat coconut milk

For the chickpeas:

2 cans chickpeas

2 tbsp olive oil

Chili powder

Cumin

Paprika

Cayenne

Garlic powder

Onion powder

Pepper and salt

Instructions:

Preheat oven to 350F. Drain and rinse the chickpeas in a strainer. Shake out excess water and spread onto a baking sheet. Drizzle with olive oil and sprinkle with seasonings (about 1/4 tsp each) and toss to coat. Bake on the middle rack for 30-35 minutes until crispy. Make sure to toss halfway through for more even cooking.

While the chickpeas are cooking, heat a large wok or pan and add 1 tbsp coconut oil. Add the garlic and ginger and sauté until aromatic, about 1-2 minutes, and then add in the vegetables.

Cook the vegetables until softened, about 5 minutes, stirring often. Once the vegetables are cooked through, add in the curry paste and toss to coat. Cook an additional 2-3 minutes.

Add in the coconut milk and stir. Continue cooking until the milk is heated through, about 5 minutes, then reduce to low heat to keep warm until the chickpeas are ready.

Serve over rice and topped with chickpeas.

Use full fat canned coconut milk for best taste or lighten by using light canned coconut milk or a mixture of half each.