[cooked-sharing]
In a large pot, heat coconut oil and sauté the ginger and onion on medium heat until fragrant, about 2-3 minutes.
Add in minced garlic, curry paste, turmeric (and some dried chilies, if you want a spicier curry) and cook for another minute.
Add the vegetables, then the coconut sugar, chickpeas, coconut milk, and water, and cook on medium heat until mixture comes to a boil. Cover and cook on low heat for another 15 minutes, until vegetables are tender.
Remove from heat and add in the lime juice. Taste and add more salt, coconut sugar, lime juice, or curry paste as needed.
Garnish with cilantro and another squeeze of lime juice, and serve immediately.
- *Any sugar will work. I use coconut sugar because it's unrefined and has a lower glycemic index/contains trace minerals.
- **You can also substitute cooked lentils or another type of bean.
Ingredients
Directions
In a large pot, heat coconut oil and sauté the ginger and onion on medium heat until fragrant, about 2-3 minutes.
Add in minced garlic, curry paste, turmeric (and some dried chilies, if you want a spicier curry) and cook for another minute.
Add the vegetables, then the coconut sugar, chickpeas, coconut milk, and water, and cook on medium heat until mixture comes to a boil. Cover and cook on low heat for another 15 minutes, until vegetables are tender.
Remove from heat and add in the lime juice. Taste and add more salt, coconut sugar, lime juice, or curry paste as needed.
Garnish with cilantro and another squeeze of lime juice, and serve immediately.
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