The Hidden Hostess, Rebecca Elman, shares a recipe for Chickpea and Vegetable Curry.
Chickpea and Vegetable Curry
2 tablespoons coconut oil or olive oil
2 garlic cloves, minced
1 tablespoon ginger, grated
1 tablespoon curry powder
1 medium onion, diced
1 x 15 oz can chickpeas, drained and rinsed
½ cup carrots or 2 large carrots, peeled and diced
1 cup potatoes, or 2 medium potatoes, peeled and diced
1 cup winter squash, peeled and diced
1 x 14 oz can coconut milk
½ cup water or vegetable broth
½ pound spinach
Fresh chopped cilantro for garnish
In a large sauté pan over medium heat, sauté onions in oil, until translucent. Add garlic, ginger,
and curry powder and cook for another minute.
Add chickpeas, carrots, potatoes, squash, 1 teaspoon salt. Cook for 1-2 minutes and then add
coconut milk, water or vegetable broth and bring to a hard boil. Reduce heat and simmer for
15- 20 minutes, or until vegetables are tender. Add spinach and simmer for another 2-3
minutes until spinach wilts.
Taste for seasoning top with cilantro. Serve over rice.
Rebecca Elman is a personal chef from State College. Through her business, The Hidden Hostess, she offers meal planning, cooking classes, catering services, and much more. Call (646) 318-0825 for more information.