I could write a lot about this recipe, denoting how versatile it is; how easy; how it keeps well in the ‘fridge and gets better each day.
But for now, what you need to know is that it’s virtually 100% pantry friendly… meaning of course that almost everything in it is straight from the cupboard.
The items that aren’t? Fresh onion and lime juice (and cilantro, which is always optional)… you can leave them off and this is still a delicious dish.
I’ve been making a variation of this dish for years, primarily because it IS such a pantry-staple friendly meal. I always try to make sure I have these canned ingredients on hand, just in case I get caught at 4 pm thinking “What can we have for dinner tonight that I won’t have to make a trip to the store for?” If you find yourself asking that same thing, you won’t be disappointed with this as the answer! ~ReganPrint
Curried Chickpeas and Vegetables in Coconut-Peanut Sauce
- Yield: 4 – 5 Servings 1x
- 1 tablespoon olive oil
- 1/2 medium onion or red onion, chopped
- 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1 (14.5-oz) can diced tomatoes, undrained
- 1 cup cooked, canned or frozen vegetables of choice (I’ve used cooked carrot & cauliflower, frozen sweet potato and canned green beans. All are yummy!)
- 1 can unsweetened coconut milk
- 1/2 – 1 cup vegetable broth or water (depending on desired degree of thickness)
- 1 – 2 tablespoons curry powder (depending on taste preference)
- 1/2 teaspoon Kosher salt
- 2 tablespoons crunchy peanut butter
- Juice of half a lime, optional
- Cooked rice
- Peanuts and fresh cilantro, optional
- Heat oil in a large saucepan over medium-high; add onion, and sauté 5 minutes or until tender.
- Stir in chickpeas, tomatoes, and next 6 ingredients (through peanut butter). Cover, reduce heat, and simmer 15 minutes. Remove from heat; stir in lime juice, if desired.
- Serve over rice. Top with peanuts and cilantro, if desired.