Take a shot every time you read the word ”curry”. There goes a first one, yikes I hope you’re thirsty. I mean immunity shot of course, of course…right?!
Oh my, oh my. This curry is the ultimate healthy comfort food. It is super creamy, super rich, super flavorful, super plant-based and it even has your daily vegetable portion covered, yes its a winner. Best thing is, it only requires one pot and about 45 minutes of your time altogether. Only good ingredients in here, promised to make you feel good and nourish your body!
I am a huge curry fan and I’m completely in love with this recipe. I normally make a big batch of it and eat it throughout the week, because meal prepping remember? Ain nobody got time to cook dinner from scratch every night. But it’s also a great dish to make on a weekend to impress your family and friends with, try something new and get your taste buds excited.
This is definitely that type of dish that gets even better with each day, so perfect for leftovers and meal-prepping.
Curry on steroids
God, I am ecstatic to share this recipe with you, so make sure you give it a try and tell me what you think down in the comments or tag me on Instagram. Do we have similar taste buds? I bet we do if you are reading this now, so get excited.
If you’re on a hunt for a healthy but still flavorful curry recipe, you came to the right place my friend. This curry has got it all really. It is super comforting, high in protein, so perfect if you are very active and also if you are not because protein is essential for everyone. Furthermore, it is rich in fiber to keep you fuller for longer and make your digestion happy and strong, and packed with vitamins and nutrients from all of the whole, plant-based ingredients in there such as broccoli, carrots, tomatoes, and chickpeas.
Look at me, I just can’t stop selling this curry to you. You better trust me and make some tonight! Also, feel free to use any other veggies you like or have in your fridge, this recipe is very adaptable. Just make sure to read my pro tip below for best results.
Secret curry ingredient!
PRO TIP: I especially recommend adding carrot to this curry, or any curry for that matter. Carrot adds the perfect amount of sweetness to this dish so much so that you don’t need to add any other sweetener in as you usually would.
PRO TIP NO.2: If you want extra creamy and thick curry, grate your carrot! This makes a huge difference, trust me on this one.
If you like curries, make sure to also check my easy veggie curry recipe for lighter dinner or lunch idea!
Now that you’re a bit tipsy, let’s get to cooking!Print
This vegan-friendly curry is bound to become your favorite meal-prep dinner! Super creamy and naturally sweet, flavorful and super filling, yet healthy and packed with plant-based ingredients. Serve this deliciousness with any grain you want, quinoa, rice, bread or even potatoes.
- 2 cans chickpeas, drained and rinsed (about 500g)
- 1 can chopped tomatoes or 2 tomatoes chopped
- 1 large onion, roughly chopped
- 3 garlic cloves
- 1 cm piece of ginger or 1 tsp of ground ginger
- 1 head of broccoli, chopped
- 1 grated carrot
- 1 can coconut milk * see notes
- 2 tbsp peanut butter
- 1 tbsp garam masala
- 1 tsp curry powder
- 1 tsp cumin
- 1 tsp turmeric, or more
- 0,5 tsp cinnamon
- Blend tomatoes, onion, garlic and all spices in the food processor till it becomes a puree consistency
- Pour the tomato puree mixture into a large pot and cook for about 5-10 minutes on medium to low heat
- Add peanut butter and coconut milk, mix well together for about 2 minutes
- Then throw in grated carrot, chopped broccoli, and chickpeas, mix everything together and cook for 20 minutes covered, so the vegetables cook through. Season with salt and pepper to taste.
- If you find your curry to be too liquidy, cook it for a little longer uncovered to thicken, but note that curry will thicken as it sits
- Store leftovers in the fridge for up to 4 days.
* You can also use any other dairy-free milk of choice, but then now that curry won’t be as thick and creamy
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