Veggie n’ Chick Pea Coconut Curry

Veggie n’ Chick Pea Coconut Curry

Chickpea curry
Serving Size


  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