Easy, Low Calorie Curry Chickpea (without Coconut)

Vegan/Vegetarian and Gluten-free. This easy curry chickpea dish is made without coconut so it’s perfect for someone who has an allergy or is wishing to lower the calories of a classic curry dish without loosing the flavor.

I paired the chickpeas with roasted red potatoes and roasted root vegetables. But it would be lovely served with rice and a side salad or with naan bread and raw veggies. It was a huge hit at my dinner table and I hope it is at yours as well.

Ingredients :

• 2 teaspoons turmeric
• 1 Tablespoon of minced garlic
• 2 Tablespoons of lime juice
• 1 teaspoon of dried cilantro
• 1 Tablespoon curry powder
• 1 teaspoon of ginger
• 1/4 teaspoon of cayenne pepper
• 2 cups almond milk
• 1 cup cherry tomatoes, quartered
• 1 small onion, chopped
• 2 Tablespoons avocado oil
• 3 cans of chickpeas (16-oz. can; drain and rinse before using)
• salt and ground pepper to taste

Instructions :

1. In a large pan, heat the avocado oil over medium-high heat. Add the chopped onion and stir frequently until the onion is translucent.
2. Reduce the heat to medium. Add the chickpeas, which are drained, and stir.
3. Add the turmeric, garlic, lime juice, cilantro, curry powder, ginger, and cayenne pepper. Stir to coat all the chickpeas.
4. Add the almond milk and cherry tomatoes, stir well. Reduce the heat to medium-low and cover. Allow to cook, stirring occasionally, for about 15 minutes.
5. Season with salt and pepper to taste and allow to simmer for an additional 10 minutes. Serve hot, with roasted potatoes and veggies or over rice.

Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 8 people