Chickpea and Arugula Curry
Prep Time: 10 minutes
Total Time: 30 minutes
Servings: 4
This one pot dinner is healthy, easy to make, and loaded with flavor. Yum!
Ingredients:
1 tablespoon avocado oil
3 cloves garlic, minced
½ yellow onion, chopped
½ teaspoon ginger, minced
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon turmeric
½ teaspoon fine sea salt
¼ teaspoon pepper
a pinch cayenne (optional)
one 15 Oz. can chickpeas, drained and rinsed
one 14 Oz. can unsweetened coconut milk
2 tbsp tomato paste
3 handfuls of baby arugula
1 tbsp all-purpose flour, (optional)
juice from 1 lime
cilantro
1 to 2 cups basmati rice for Serving
vegan naan or pita bread, for Serving
1 tablespoon avocado oil
3 cloves garlic, minced
½ yellow onion, chopped
½ teaspoon ginger, minced
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon turmeric
½ teaspoon fine sea salt
¼ teaspoon pepper
a pinch cayenne (optional)
one 15 Oz. can chickpeas, drained and rinsed
one 14 Oz. can unsweetened coconut milk
2 tbsp tomato paste
3 handfuls of baby arugula
1 tbsp all-purpose flour, (optional)
juice from 1 lime
cilantro
1 to 2 cups basmati rice for Serving
vegan naan or pita bread, for Serving
Directions:
In a large pan, heat oil over medium heat.
Add onions, garlic and minced ginger.
Saute for 5 to 7 minutes, stirring occasionally.
Add spices (curry powder, cumin, turmeric, salt, pepper, cayenne).
Stir to combine and cook for another 2 minutes.
Add chickpeas, coconut milk and tomato paste.
Stir and cook for another 10 minutes, stirring occasionally.
When you have 2 to 3 minutes left, add arugula.
Stir to combine and cook until wilted.
Remove from heat and quickly whisk in flour.
Let sit for 5 minutes before serving to allow curry to thicken.
Serve immediately as is or with basmati rice and pita bread or vegan naan.
Garnish with lime juice and cilantro. Enjoy!
In a large pan, heat oil over medium heat.
Add onions, garlic and minced ginger.
Saute for 5 to 7 minutes, stirring occasionally.
Add spices (curry powder, cumin, turmeric, salt, pepper, cayenne).
Stir to combine and cook for another 2 minutes.
Add chickpeas, coconut milk and tomato paste.
Stir and cook for another 10 minutes, stirring occasionally.
When you have 2 to 3 minutes left, add arugula.
Stir to combine and cook until wilted.
Remove from heat and quickly whisk in flour.
Let sit for 5 minutes before serving to allow curry to thicken.
Serve immediately as is or with basmati rice and pita bread or vegan naan.
Garnish with lime juice and cilantro. Enjoy!
Thanks
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