Did you know I spent extended periods of my life as a vegetarian? Well now you know! When I was younger, I felt bad for eating the animals. As I grew even older and learned about factory farming, my guilt got even worse. I now at least try to get my animal products from highly sustainable and humane outlets (which is not always easy or cheap).
Because of this background, I always try to think resourcefully and have one meatless day a week at least in my food freedom. Meatless Monday is a fun trend that I like to participate in. For me, Meatless Mondays often involve chickpeas or some form of a legume that my stomach/digestion reacts well with.
This chickpea curry is so flavorful you won’t miss the meat, but you could certainly always add some of you wish! I love to place this over cauliflower rice or mashed cauliflower. I especially love this dish in the fall but it can really be enjoyed any time of the year. It freezes great as well if you want to double the batch and have some on hand for a later time.
Serves: 4
Ingredients:
1 can of chickpeas or garbanzo beans
4 stalks of carrots, chopped
15 oz canned diced tomatoes
1 onion, diced
1 tbsp of coconut oil (or olive or avocado)
3 tbsp of coconut cream
1 tsp salt
1 tsp pepper
1 tbsp curry
1/2 tsp ginger
2 cloves of garlic, minced
- Heat the oil in a large pan
- Add onion and allow it to become translucent
- Add the garlic and let it become fragrant
- Add the chickpeas, carrots, tomatoes, and spices. Let this cook for 20-30 minutes to let the carrots soften.
- Tip: If you are looking for this dish to come together even quicker, boil the carrots separately, or even the night before!
- Add the coconut cream and mix it in
- Tip: put the canned coconut milk or cream in the fridge a few days before you are going to use it to allow the cream to firm