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Lilly’s Table

 
 
© Lillys-Table.com Photo of Curry Vegetables & Garbanzos
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Curry Vegetables & Garbanzos

 

This vegan coconut milk based stew is perfect for transforming stewed or roasted vegetables into a completely new dish. A variety of vegetables will work well in this sauce, so allow yourself to be inspired by what is seasonally accessible.

Ingredients

  • 1 teaspoon coconut oil
  • 1 onion, cut in chunks
  • 2 teaspoons curry powder
  • 1 tablespoon ginger, minced
  • 2 cloves garlic, minced
  • 1 can coconut milk
  • 1 can roasted diced tomatoes
  • ½ lb potatoes, cut in chunks
  • 1 cup cauliflower, in chunks, or other seasonal veg
  • 2 carrots, cut in chunks
  • 1 can garbanzo beans, drained

Serving Size: 2 People

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Preparation Instructions

Melt the coconut oil in a wide-bottom saucepan. Add in the onion chunks and saute lightly until just getting a bit of golden color.

Add the curry powder, minced ginger & garlic. Saute, until fragrant. Pour in the coconut milk. Bring up to a simmer, add the canned tomatoes, cauliflower, potatoes and carrots.* Once it is simmering again, reduce the heat slightly. Simmer for at least 20 minutes until the potatoes are tender. If the sauce starts to stick, add a bit of water or more coconut milk, if available.

Add the drained garbanzo beans and continue to simmer until they heat up, about 5 more minutes.

*If any of the vegetables are already cooked, add them towards the end with the garbanzo beans instead.