Curried Chickpeas and Vegetables in Coconut-Peanut Sauce
- Yield: 4 - 5 Servings 1x
Ingredients
Scale
- 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
Instructions
- 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.