Vegan Chickpea Coconut Vegetable Curry

This is a simple and easy curry recipe great for busy weekday meals.

Tailor it to balance your dosha by using Ayurvedic spice blends for your specific constitution.  Click here Ayurvedic Spice Blends recipe.

Use seasonal and local vegetables.  In the spring, I like to use liver supportive bitter greens such as dandelion leaves, parsley, and baby kale in my recipe.  You can also try a different legume.  Some of my favorite substitutes are cannelloni beans, mung dal and red lentils.  Serve the curry over a grain (basmati rice, quinoa, millet, or amaranth) and you have a meal with a complete protein profile.

If you are not vegan, try using organic ghee-very delicious and good for all doshas (recipe for ghee) 

Vegan Chickpea Coconut Vegetable Curry

Ingredients:
2 Tbsp. coconut oil (virgin olive oil or avocado oil)

1 medium onion, diced (may use 6 inch leek, whiter portion and lighter colored green portion, diced)

1 1/2 tsp mustard seeds*

1 1/2 tsp coriander seeds*

1 tsp turmeric powder*

1⁄4 Cup water

2 inch of root ginger chopped finely

2 cloves of garlic minced

1 pint cherry tomatoes

8 oz. coconut cream

2-14 oz. cans chickpeas, drained (or 180 grams or 6.5 oz,  dried chickpeas-cooked and drained).

2-3 cups vegetables chopped – e.g. dandelion leaves, zucchini, beans, peppers, cauliflower, peas, carrots, spinach, swiss-chard, bok-choy, kale

Toppings: fresh cilantro, and squeeze of fresh lemon or lime juice.

Salt and black pepper to taste.

Instructions:

  1. Heat oil in a large saucepan.
  2. Place 1⁄4 C. water, ginger, and garlic in a blender and blend until smooth.
  3. Add pint of cherry tomatoes to blender and blend for 5 seconds, or until roughlyblended-chunky. Set aside.
  4. Add onion and cook slowly until caramelized, nice golden brown. (If you are using leek, just cook until soft, not brown.)
  5. Add turmeric powder, mustard seeds and coriander seeds and stir in quickly. Add salt to taste and stir.
  6. Add roughly blended cherry tomato, garlic, ginger mixture to pot and simmer at least 20 -30  minutes. To  make a rich sauce, the longer it cooks, the better it tastes.  Add hot water if sticking.
  7. Add in coconut cream.
  8. Cook for another 5-10 minutes until the sauce is all well integrated.
  9. Add the chickpeas and warm through.
  10. Put in the vegetables. Heat until sauce begins to bubble, then 5-10 minutes longer until hard vegetables (such as carrots) are cooked.
  11. Sprinkle with fresh cilantro and fresh lime juice.  May add salt and black pepper to taste.
  12. Serve with cooked Basmati rice, naan or chapatti. Enjoy!

* May use your doshic spice blend mix in place of these spices.