Chickpea Coconut Curry with Vegetables
Makes 4 servings
2 tablespoons ghee or coconut oil
1 onion, chopped
1 tablespoon minced ginger
3 cloves garlic, minced
2 teaspoons turmeric
1 tablespoon ground cumin
1 tablespoon ground coriander
1/8 teaspoon cayenne pepper, or to taste
1 (14 ounce) can diced tomatoes
1 (14 ounce) can full fat coconut milk
4 cups chopped non-starchy vegetables (cauliflower, broccoli, green beans, kale, chard, collards, carrots, or a mix)
2 cups chopped starchy vegetables (sweet potato, potato, winter squash)
2 (14 ounce) chickpeas, drained and rinsed
Lime juice to taste
In large pot, heat the ghee or oil over medium heat. Add onion, along with a pinch of salt, and sauté until softened, about 5 minutes. Add ginger and garlic, and cook another 30 seconds. Add turmeric, cumin, coriander, cayenne, and cook another 30 seconds, stirring continuously.
Add the tomatoes, coconut milk, ½ cup water, and ½ teaspoon salt, scraping the stuck pieces from the bottom of the pan. Bring to a simmer.
Add vegetables and chickpeas, cooking until vegetables are tender. (You may want to add vegetables in stages depending on their cooking time.)
Taste and add lime juice and salt as needed.