Sunday, January 15, 2012

Chickpea Coconut Curry Stir Fry

This stir fry recipe is quick, healthy, and colourful! The sauce is creamy but light and the hint of curry powder and ginger gives this dish great flavour that pairs well with a variety of vegetables!


2 cups cooked rice
1.5-2 cups canned chickpeas, drained and rinsed
1 heaping Tbsp. coconut oil - If you don't have coconut oil then substitute with olive or vegetable oil
2 cloves garlic, minced
2 cups chopped carrots
2 medium bell peppers, thinly sliced
1 small zucchini, thinly sliced
2 cups white mushrooms, sliced or roughly chopped
1/2 cup plain yogurt or coconut milk
2-3 garlic cloves, minced
1-2 tsp. curry powder (to taste)
1 tsp. ground ginger


Cook your rice according to the package directions; set aside and keep warm. Drain and rinse the canned chickpeas and set aside.

Heat the oil in a large wok or frying pan over medium heat. Once the oil is hot, add in the garlic and carrots and saute for 2-3 minutes. Meanwhile, in a small bowl, mix together the plain yogurt or coconut milk, garlic, curry powder, and ginger. Add the bell peppers, zucchini, and mushrooms to the wok or pan and cook for another 2-3 minutes. 

Add the chickpeas and yogurt mixture and continue to cook until the vegetables are tender. Remove from heat and serve over the prepared rice. This dish serves 3-4.

*Recipe by Brooke McMillan

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