Lemon Chickpea Coconut Curry Recipe
A vegan, gluten free, lemon infused coconut chickpea curry dish with sweet jasmine rice. Made in 30-minutes. Simple, healthy, fast and so delicious.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 1x
- Category: Entree
- Cuisine: Vegan, Gluten Free
Ingredients
Scale
- 2 tablespoons coconut oil
- 1 medium onion, diced small
- 3 cloves garlic, minced
- 1 tablespoons curry powder
- ¼ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- 1.5 cans full-fat or lite coconut milk
- 1 can or 1.5 cup chickpeas (rinsed + cooked)
- 1 tablespoon lemon juice + lemon slices
- 1 bunch asparagus
- sea salt, to taste
- black pepper, to taste
Instructions
- In a large sauté pan heat the coconut oil over low heat.
- Add in the onions and garlic and sauté for 5 minutes. Add in the curry powder and crushed red pepper flakes and cook for an additional 1 – 2 minutes. This will help release the aromas in the spices.
- Add in the chopped parsley, coconut milk and chickpeas. Bring to a gentle simmer and cook for 10 minutes.
- Lastly, add in the lemon juice and asparagus and cook for 1 minute more or until the veggies are lightly wilted.
- Taste, season with salt and pepper and serve warm with a side of jasmine rice.
Nutrition
- Serving Size: 1
- Calories: 593
- Fat: 44.1g
- Carbohydrates: 42.7g
- Fiber: 8.9g
- Protein: 15.5g
