Gluten-Free & Vegan Creamy Chickpea Curry

PrevNext

(Gluten-free, Grain-free, Dairy-free, Egg-free, Soy-free, Refined Sugar-free, Vegetarian, Vegan)

INGREDIENTS:

  • 1 tablespoon coconut or olive oil
  • 1 red onion, diced
  • 3 cloves garlic, minced
  • 1 -2 Fresno chilis, seeded and thinly sliced – optional, for extra heat
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon garam masala
  • 1 tablespoon yellow curry powder
  • 1 teaspoon BareOrganics Turmeric Root Powder
  • 1 teaspoon kosher or fine sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 (14 ounce) can full-fat coconut milk
  • 1 (15 ounce) can fire roasted tomatoes, undrained
  • 2 (15 ounce) cans chickpeas, rinsed and drained
  • 2 cups chopped butternut squash
  • 3 scoops BareOrganics Astragalus Root Powder
  • 2 cups baby greens such as spinach or kale
  • Cooked rice, for serving
  • Chopped fresh cilantro, for serving

DIRECTIONS:

Heat oil in a large skillet over medium-high heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic, chili if using, ginger, garam masala, curry powder, turmeric, salt, and pepper. Cook, stirring until fragrant 1- 2 minutes.

Add the coconut milk, tomatoes, chickpeas, butternut squash, and astragalus powder. Bring to a simmer, cover the pan, reduce heat, and let simmer for 10 – 15 minutes or until the squash is tender. Stir in the baby greens and cook until wilted.

Serve over rice with cilantro if desired.  Serves 6.

FEATURING: