Vegetable & Chickpea Curry in Coconut Milk

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One pot meals are a mom’s best friend. So are meals that can be made in advance. If I foresee a difficult evening, I will often make this meal as early as 2 pm, and cook it on low heat so it takes longer to be ready. Then, I keep it warm, and make a pot of rice a half hour before dad comes home. So easy! The chickpeas add protein, the coconut milk adds calories and beneficial fatty acids (especially important when you’re nursing!), and it makes a lot so you can save leftovers for an easy lunch the next day. Kale may seem like a strange addition, but it really works!

Ingredients

For the spices and sauce:
2 tablespoons pastured ghee, or coconut oil
1 large onion, diced small
6 medium garlic cloves, pressed or microplaned
A small piece of fresh ginger, microplaned
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon turmeric
1/2 teaspoon cinnamon
1 BPA-free can of or tomatoes , preferably fire roasted
1 cup water
1 1/2 cup full fat coconut milk, (from a BPA-free can like this one)
Salt and pepper to taste

For the vegetables:
1 small cauliflower, chopped into florets
1 large potato, cubed
2 cups cubed butternut squash
2 large carrots, peeled
1 zucchini, chopped into chunks
1 can BPA-free can chickpeas, rinsed well
2-4 cups shredded kale

Instructions

View the full recipe at Joanna Steven →