Coconut Chickpea Curry

Serving size: 4


1 Red bell pepper
2 Heads of broccoli
1 Large carrot
1 Onion
1 Tbs Minced garlic
1 Tbs red curry paste
1 Can chickpeas
1 Can coconut milk
1 Tbs coconut oil

  1. In a skillet, heat up coconut oil and sauté the onion for 4 minutes, then add garlic for an additional 2 minutes.
  2. Add the; bell pepper, carrot, and broccoli.  After a few minutes add the coconut milk, over low heat, and let simmer.  
  3. Next, add the curry paste.  Stir together until evenly combined.
  4. Stir in chickpeas
  5. Add salt and pepper to taste
  6. Serve over rice

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