Clean-Eating Coconut Chickpea Curry Recipe

When it comes to clean eating, it's important to choose recipes that are not only flavorful but also nourishing for the body. This Clean-Eating Coconut Chickpea Curry recipe is the perfect example of a hearty and healthy meal that ticks all the boxes. Packed with protein, fiber, and a wide array of vitamins and minerals, this curry is not only delicious but also incredibly good for you.

One of the key ingredients in this recipe is chickpeas, also known as garbanzo beans. These legumes...

One of the key ingredients in this recipe is chickpeas, also known as garbanzo beans. These legumes are an excellent source of plant-based protein and are also high in fiber, making them a great choice for anyone looking to incorporate more plant-based foods into their diet. Additionally, chickpeas are loaded with vitamins and minerals, including folate, iron, and phosphorus, which are all essential for overall health.

Another star ingredient in this recipe is coconut milk. Not only does it give the curry a creamy and luxurious texture, but it also adds a wonderful depth of flavor. Coconut milk is rich in healthy fats, which can help to keep you feeling full and satisfied for longer periods of time. It also provides a good dose of lauric acid, a type of fatty acid with antimicrobial and anti-inflammatory properties.

In addition to the chickpeas and coconut milk, this curry features an array of aromatic and flavorful spices, such as ginger, cumin, coriander, and turmeric. These spices not only add a lovely depth of flavor to the dish but also offer a wide range of health benefits. For example, turmeric is known for its anti-inflammatory properties, while ginger is often used to aid digestion and soothe nausea.

This Clean-Eating Coconut Chickpea Curry is not only delicious and satisfying but also incredibly good for you. With its combination of protein-packed chickpeas, nourishing coconut milk, and a blend of fragrant spices, it's a perfect addition to any clean-eating meal plan. Plus, it's easy to make and perfect for meal prepping, so you can enjoy it throughout the week. So, why not give this recipe a try and experience the delicious and nutritious flavors of this hearty coconut chickpea curry?

Ingredients

1 ½ cups dried chickpeas
cold water to cover
1 onion, peeled and halved
salt to taste
¼ cup olive oil
1 large yellow onion, chopped
1 (2 inch) piece fresh ginger, peeled and finely chopped
freshly ground black pepper to taste
5 cloves garlic, minced
1 ½ teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon red pepper flakes
2 cups chickpea cooking water
1 (15 ounce) can coconut milk
1 cup plain dairy-free yogurt, or more to taste
¼ cup chopped fresh cilantro

Information

Prep Time: 15 mins
Cook Time: 1 hr 40 mins
Additional Time: 12 hrs
Total Time: 13 hrs 55 mins
Servings: 4
Yield: 4 servings

Rinse chickpeas under cold running water. Place in a bowl and cover with at least 4 cups of cold water. Soak for 12 to 24 hours.

Drain chickpeas and place in a large pot. Pour in enough water to cover chickpeas by 2 inches. Add halved onion and bring to a rolling boil over medium-high heat. Reduce heat to a high simmer. Cook for a few minutes until a foam forms at the top. Skim off the foam and cook, covered, until chickpeas are soft, 40 to 60 minutes.

Remove from heat, season with salt, and set aside. Do not drain so chickpeas don't dry out.

Heat oil in a large pot over medium heat. Add chopped onion and ginger. Season with salt and pepper and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Add garlic and cook for 1 more minute. Stir in turmeric, cumin, and red pepper flakes.

Drain chickpeas, reserving 2 cups of the cooking liquid. Add drained chickpeas to the sauteed onion mixture and stir until well coated with the spices. Cook until chickpeas are a little bit crisp, stirring occasionally, 8 to 10 minutes.

Add 2 cups of chickpea cooking liquid and coconut milk to the pot. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook, uncovered, stirring occasionally, until curry has thickened to your desired consistency and flavors have started to come together, 40 to 60 minutes. Taste and season with salt and pepper.

Divide curry amongst bowls and top with yogurt and cilantro.

Nutrition

691 cal.

Total Fat: 44g
Saturated Fat: 23g
Sodium: 100mg
Total Carbohydrate: 60g
Dietary Fiber: 16g
Total Sugars: 14g
Protein: 21g
Vitamin C: 12mg
Calcium: 217mg
Iron: 13mg
Potassium: 1160mg

How to Make Clean-Eating Coconut Chickpea Curry - A Step-by-Step Guide

Ingredients

Information

Nutrition

691 cal.

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