Easy Coconut Curry with Garbanzo Beans (vegan, gluten free with oil free option)

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This coconut milk curry is a year round staple for me. It’s something I can usually pull together without a trip to the store. You can make it with whatever vegetables you have on hand and it’s a great entree to meal prep in advance. It can be served on top of your favorite grain but I encourage you to try it with this turmeric spiced rice for a colorful meal.

Once you’ve chopped all the vegetables, this is a fairly “hands off” meal to make. It is not spicy. If you want some heat, add some cayenne pepper or red pepper flakes along with the curry powder.

Easy Vegan Curry with Garbanzo beans

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Main Course

Servings 4

Ingredients

  

1x2x3x

• 1 onion, medium chopped
• 1.5 Tbsp coconut oil (use water or broth for oil free version)
• 1 large sweet potato chopped to 1/2" cubes
• 1 head broccoli (large) chopped into florets
• 2 carrots coarsely chopped
• 1 red bell pepper sliced
• 1 can coconut milk 13.5 ounces
• 1 can garbanzo beans 15.5 ounces, drained
• 1.5 tsp curry powder
• .5 tsp turmeric dry
• .5 tsp salt
• 2 cups chopped kale (or other hearty greens)

Instructions

 

• Heat the oil (or water/broth if you are preparing this without oil) in a wide saucepan. Add the chopped onion and saute on high heat for about 5 minutes until onions are soft.
• Add the coconut milk, curry powder, turmeric, salt and cubed sweet potatoes to the pan. Reduce heat to medium and simmer, covered, for 15 minutes.
• Add the broccoli florets, chopped carrots, sliced red bell pepper and garbanzo beans. Simmer, covered, for an additional 10 minutes, stirring in the chopped kale for the last three minutes. Pierce a sweet potato cube with a fork to make sure it is soft and thoroughly cooked. Simmer a little longer if neccessary.
• Serve with your favorite grain.

Keyword gluten-free, Plant Based, soy-free, vegan

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