Veggie n’ Chick Pea Coconut Curry

Veggie n’ Chick Pea Coconut Curry

Independence Live Recipe

Chickpea curry
Serving Size
6
Servings
6

Ingredients

Directions
  1. Wash all veggies, peel carrots and garlic.
  2. Grate garlic and add to skillet with 1 Tbs. coconut oil, medium heat.
  3. Chop onion and add to skillet, stirring occasionally, making sure garlic doesn’t burn (if it does, reduce heat to med-low).
  4. Stir in curry paste, turmeric and ginger.
  5. Add coconut milk and whisk until combined, then add drained chick peas and simmer 5-7 minutes.
  6. Add slurry (cornstarch mix) and increase heat to a boil for 3- 4 minutes, until liquid thickens
  7. Microwave riced cauliflower as directed (You can spoon directly on plate or into curry mixture). Enjoy!!

Nutrition Information

Calories 878
Fiber 46 g
Protein 52 g
Carbs 9.4 g
Sodium 1721 mg
Potassium 3765 mg