This recipe for chickpea curry is a “main course” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Christina Coopman. For the creamy sauce, she uses Unsweetened Coconut Milk Beverage from So Delicious.
For more details and to enter the recipe contest, see this post: http://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest
Special Diet Notes & Options: Chickpea Curry
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, tree nut-free, vegan, and vegetarian. It’s actually Top 8- and Top 11-allergen free!
- 2 teaspoons coconut oil
- ¾ cup chopped onion
- 2 cloves garlic, minced
- 1 inch ginger root, minced (roughly 1 tbsp)
- 1 large russet potato, cut into ¾" cubes (roughly 2 cups)
- 1 can chickpeas (540ml)
- 2 cups So Delicious Dairy Free Unsweetened Coconut Milk Beverage
- 1 teaspoon salt
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- ½ teaspoon cumin
- ¼-1/2 teaspoon cayenne, depending on spice preference
- ¼ cup chopped cilantro, reserving a few leaves for garnish
- 1 large mango, peeled and cubed, ¾"
- ¼ cup toasted coconut
- 1 lime
- In a heavy saucepan heat coconut oil over medium heat. Once hot add in the onion, garlic and ginger and cook for 3-4 minutes. Add in everything except for mango, coconut and lime. Turn heat up to high and bring to a boil, using a whisk to properly distribute spices. Once boiling, reduce heat to low and simmer, covered for 1 hour.
- During the cooking hour prepare some white or brown rice to serve the curry on.
- Once the hour is up add in the mango and cilantro cooking for 5 minutes. Serve the curry onto a bed of rice, sprinkle the toasted coconut on top, add a few leaves of fresh cilantro and serve with a wedge of lime. The citrus is extra yum with this curry. Enjoy!