This dish has become a family favourite and staple. It is simple and easy to make, while being satisfying. The best part is that it is vegan and subsequently easy on the wallet. If you are looking to cook on a budget but still want something filling and nutritious, this one's for you.
2 years ago I became much more health conscious than I had been before. I started working out which led me to think about what I was putting into my body. This led me to experiment with ingredients that I previously didn't enjoy. I didn't like the texture of beans and I thought chickpeas were only good in falafels. That was before I discovered curry! I'm a firm believer that if you can curry it, you'll like it. Seriously, try it and I bet you'll enjoy it. I still haven't met all my fitness goals yet, but with recipes like this one I know that I'm well on my way to. And even if you aren't looking to lose a few pounds, this is still such a good tasting dish that you'll want to eat it anyway, just ask my father.
Vegan Curry Chick Peas and Bean
4 Cups Chickpeas
2 Cups Dried Adzuki Beans that have been soaked over night
1 Can Coconut Milk
2 Green Onions Chopped (for Garnish)
2 Carrots Medium Dice
1 Onion Medium Dice
1 Red Bell Pepper Medium Dice
3 Cloves Garlic Minced
2 Tablespoons Minced Ginger
3 Tablespoons Yellow Curry Powder
1 Table spoon Coconut Oil
5 Cups Vegetable Stock
Salt Too Taste
Preheat a large pot to medium high heat and add coconut oil and onions, cook until translucent (sweat). Add in garlic and ginger and cook until you first smell them. Immediately add in chick peas, beans, and stock and bring to a simmer. Add in curry powder and simmer for 20 min. Add in Carrots and cook for 20 min more, taste and season with salt. Add in diced pepper and coconut milk and again season with salt and cook for another 10-15min more. Once the bell peppers, chickpeas and beans are cooked the dish is done.
Serve with sautéed Bok Choy and brown rice.