Chickpea + Veggie Green Curry
Author: 
Recipe type: Curry
Serves: 4-6
 
Ingredients
  • 1 Tbsp unrefined coconut oil
  • 2 cups chickpeas, cooked [or 2 cans chickpeas drained + rinsed]
  • 2 orange, red or yellow bell pepper, julienned
  • 2 garlic cloves, minced
  • 1 Tbsp freshly grated ginger
  • 1 13.5-oz can unsweetened, full-fat coconut milk [I like the Native Forest organic brand]
  • 1 4-oz. jar green curry paste [I use the Thai Kitchen brand]
  • 2 cups water
  • 1 tsp sea salt
  • ½ tsp red pepper flakes
  • 1 large bunch kale, ribs removed + chopped into bite size pieces [any green leafy veggie works well in this recipe: Swiss chard, spinach, collard greens, etc.]
  • 1 cup uncooked quinoa + 2 cups water [for cooking quinoa]
Instructions
  1. For Curry: Heat coconut oil in large pot on medium heat. Add garlic and bell pepper. Cook for 3-5 minutes until tender and fragrant. Add green curry paste, fresh ginger, salt, coconut milk and water to pot. Stir to combine well, making sure there are no lumps of curry paste. Add chickpeas. Bring mixture to a boil and simmer [without a lid] for 20-25 minutes. Add leafy greens. Cook for additional 5 minutes until greens are wilted.
  2. For Quinoa: Add 1 cup dry quinoa + 2 cups water to medium-sized pot on medium-high heat. Bring mixture to a boil. Cover, reduce heat to low and simmer for 15 minutes or until all liquid has been absorbed. Once done, let sit for 5 minutes.
  3. To serve, add ½ cup cooked quinoa to a bowl and top with green curry mixture. Enjoy!
Recipe by Angela Freed at https://www.angelafreed.com/chickpea-veggie-green-curry/