Burnaby Community Kitchens

  Easy Coconut Chickpea Curry  serves 4 Get Recipe A classic easy coconut curry with chickpeas, inspired by Indian flavors. This garbanzo bean curry skips the complicated steps but doesn't skimp on flavor! Naturally vegan and gluten-free. Also free of grains, soy, and nuts.   Ingredients 1 tbsp  coconut oil (or other oil)   1 large red onion, thinly sliced 3 cloves garlic, minced 1 inch fresh ginger, peeled and minced or grated 1 tbsp  garam masala or curry powder 1/4 tsp ground turmeric 1/4 tsp  ground black pepper   1/4 tsp cayenne pepper (or to taste) 1/4 tsp  salt  (plus more to taste) 1 and 1/2 cups diced tomatoes (equal to 1 14-oz. can; drain before using) 1 and 1/2 cups full-fat coconut milk (equal to 1 14-oz. can) 1 and 3/4 cups cooked chickpeas (equal to 1 16-oz. can; drain and rinse before us...

Prep Time 20 mins Cook Time 20 mins Total Time 40 mins   Ingredients 1 tablespoon olive oil 1 onion , chopped 4 cloves garlic , minced 1 cup pumpkin puree , from the can or homemade 1 cup tomatoes , from the can 1 cup vegetable stock or water 1/4 cup coconut milk 15 oz black beans , from the can, rinsed and drained 7.5 oz garbanzo beans , from the can, rinsed and drained 2 tablespoons red curry paste (use less or more of the paste, depending on how spicy it is, and then add more, to taste) 3 tablespoons honey or, use agave nectar or maple syrup for vegan version salt and pepper 2 cups cooked quinoa Instructions In a large pot or skillet, cook chopped onion and minced garlic in olive oil for about 5 minutes on medium heat until soft. Add pumpkin, canned tomatoes (chop them up into smaller chunks), vegetable sto...