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!
Vegetable & Chickpea Curry in Coconut Milk ~ Joanna Steven
July 22, 2015
Category
Main Meals
Recipes
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
- In a large saucepan (like this one, my favorite), melt the ghee or coconut oil.
- Add the onion, and sauté until tender. Add the garlic, ginger, and spices. Stir well, and cook for a minute, until so fragrant you can't stand it anymore.
- Add the tomatoes, cover, and cook for about 10 minutes.
- Uncover the pan, add the water, coconut milk, salt, and peper. Bring to a simmer while you chop the veggies.
- Add all the veggies at once, except for the chickpeas and kale.
- Cover the pan, and simmer on low heat for about 30 minutes.
- Add the chickpeas and kale, cover, and set aside until ready to serve, 10 minutes or more.
