This beautiful golden curry by our friend Chloe Elgar of Chloe's Countertop fits the bill for an exceptionally tasty plant-based meal. Use it as a main dish for vegetarians, or serve as a colourful side to any meat dish. It's surprisingly quick to make too.
We're so excited to collaborate with Chloe and took a few minutes to catch up with her here.
Purchase our GRAIN Kabuli Chickpeas for this recipe here.
Chloe's Conscious Chickpea Curry:
1 tbsp coconut oil or ghee (we highly recommend ghee)
1 large onion, chopped
2 garlic cloves, minced
2 inch piece of ginger root
1 tbsp cumin
1 tbsp turmeric
2 tsp black pepper
2 tsp sea salt
1 can full-fat coconut milk
1/2 cup water or vegetable stock
2 cups cooked GRAIN Kabuli Chickpeas
1 large sweet potato, diced (about 4 cups)
1/2 cauliflower, chopped (about 3 cups)
1 cup chopped Lacinato kale
Optional: 1 tsp cayenne or chilli
Handful of fresh cilantro, chopped
Suggested side: serve with GRAIN Farro or GRAIN Golden Quinoa
In a large pot, at medium heat, add the coconut oil (or ghee) and onions, and cook until translucent, about 2 minutes. Add the garlic, ginger, salt, and spices and mix with a wooden spoon to ensure the garlic doesn't burn. Once the mixture is well combined and you can smell the curry fragrance, add the sweet potato and stir well. Cook for around 5 minutes.
Add the cauliflower, chickpeas, water/vegetable stock, and coconut milk, and turn the heat down to medium-low and cover. Cook for 15-20 minutes.
Uncover, and add the kale and cover to cook for another 4-5 minutes, until the kale is bright green and just softened.
Serve with your choice of cooked grain and top with fresh cilantro and freshly ground black pepper.
Chloe Elgar is a Holistic Nutritionist, speaker, author and self-taught food photographer living in Vancouver.
Chloe is the author of the book, Living in Light, creator of the podcast, Conscious Conversations and founder of the personal brand and business, Chloe's Countertop. To read our conversation with Chloe, head here.