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Lemon Chickpea Coconut Curry Recipe

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.

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

  1. In a large sauté pan heat the coconut oil over low heat.
  2. 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.
  3. Add in the chopped parsley, coconut milk and chickpeas. Bring to a gentle simmer and cook for 10 minutes.
  4. Lastly, add in the lemon juice and asparagus and cook for 1 minute more or until the veggies are lightly wilted.
  5. Taste, season with salt and pepper and serve warm with a side of jasmine rice.

Nutrition

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