Easy, Yummy, Gluten Free Chickpea Curry

This is one of our family favorites that I’ve adapted over time to make it even easier. Not only is it gluten free, but it’s vegan too! The original recipe is here, but over the years my adaptations have taken it to a new level. It takes 30-minutes or less to make and tastes SO delicious! It’s so good you should at least double the batch to make sure you have leftovers.

Ingredients:

• 2 (15oz) Cans of chickpeas

• 2 (15 oz) Can of coconut milk

• 2 (15 oz) Can of diced tomatoes, fire roasted preferred, use ENTIRE can, liquid and all!

• 3 (1160g) Sweet potato, cut into bite sized cubes

• 2 (482g) Onion, chopped

• 2 Jalapeno, diced

• 3 Garlic cloves, crushed

• 2 Tb Ginger, grated

• 2 Tb Curry Powder

• 1 Cup (200ml) Soy milk

• 2 tsp Salt

• 1 tsp Pepper

Needed Materials:

• Cutting board, knife

• Pot

• Spoon to stir

Steps:

1. Heat a big pot over medium heat. Add the onion, garlic, ginger and jalapeño. Cook until the onion is translucent, about 3-5 minutes.

2. Add in the curry powder, salt and pepper.

3. Add the sweet potato, chickpeas, can of tomatoes (with juices) and coconut milk

4. Simmer for 20 minutes or until potatoes are softened.

5. Serve over rice, or cauliflower rice. Can also add in a side of protein, we like salmon or tilapia.

This photo features The Chickpea Curry with cauliflower rice and a side of natto.