Vegan Chickpea Coconut Curry
"chick peas. sweet potato onion zucchini garlic spices rice pasta coconut milk corn kidney beans black beans roasted capsicum sesame oil balsamic vinegar create a recipe using what ingredients necessary and suggest other ingredients if required"
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A flavorful and creamy curry made with chickpeas, sweet potatoes, and a variety of vegetables in a rich coconut milk sauce, served over rice or pasta.
ingredients
- 1 can chickpeas, rinsed and drained
- 1 sweet potato, peeled and diced
- 1 onion, chopped
- 1 zucchini, sliced
- 3 cloves garlic, minced
- 1 tsp each of cumin, turmeric, and paprika
- 1 cup cooked rice or pasta
- 1 cup coconut milk
- 1/2 cup corn
- 1/2 cup kidney beans
- 1/2 cup black beans
- 1 roasted red capsicum, sliced
- 2 tbsp sesame oil
- 2 tbsp balsamic vinegar
steps
- 1.
In a large skillet, heat sesame oil over medium heat. Add onion, garlic, and spices. Cook until onions are translucent.
- 2.
Add sweet potatoes, zucchini, and chickpeas. Cook until vegetables are tender.
- 3.
Stir in coconut milk, beans, corn, and roasted capsicum. Simmer for 10 minutes.
- 4.
Stir in balsamic vinegar and season with salt and pepper.
- 5.
Serve over rice or pasta.
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