Vegan Chickpea Curry
Ingredients
The curry
-
1
tablespoon
neutral oil
-
½
large
yellow onion, diced
-
3
medium
tomatoes, diced
-
3
cloves
garlic, minced
-
1
inch
ginger, minced
-
½
teaspoon
kosher salt
-
2
tablespoons
Thai red curry paste
-
1
tablespoon
za'atar seasoning (optional)
-
15
ounce
can of chickpeas, drained and rinsed
-
13.5
ounce
can of coconut milk
-
1
tablespoon
rice vinegar
-
cooked basmati rice
for serving
-
cilantro
for garnish (optional)
The pan-fried cabbage
-
1
tablespoon
neutral oil
-
½
head
small cabbage, shredded
-
¼
teaspoon
kosher salt
-
1
tablespoon
sesame seeds
-
1
tablespoon
rice vinegar
Instructions
- Heat a medium pot or Dutch oven over medium heat and add oil.
- Add onion, tomatoes, garlic, ginger, and salt; sauté until softened.
- Stir in red curry paste and za'atar seasoning, cooking for 1 to 2 minutes.
- Add chickpeas, coconut milk, and rice vinegar; simmer for at least 15 minutes.
- In a separate skillet, heat oil and add shredded cabbage and salt; sauté until golden.
- Stir in sesame seeds and drizzle with remaining rice vinegar.
- Serve chickpea curry over rice, topped with pan-fried cabbage and cilantro.
Nutrition Facts (estimated)
Servings
4 servings
Calories
359
Total fat
27g
Total carbohydrates
27g
Total protein
8g
Sodium
655mg
Cholesterol
0mg
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