I got the this recipe verbatim from Minimalist Baker. If you leave out the couscous and double up on the chickpeas instead, it becomes gluten-free. I served it with chopped onions to add some freshness but there are several options as highlighted in the recipe below. :)
For the green curry paste, I recommend the Thai Kitchen brand because it's vegan (many have fish sauce) and because it has a simple list of natural ingredients. You should be able to find it at most grocery stores.
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GREEN CHICKPEA CURRY WITH COUSCOUS
Simple, 30 minute Green Chickpea Curry with Israeli Couscous! So quick, flavorful and healthy - the perfect satisfying, weeknight vegan meal.
Author: Minimalist Baker
Recipe type: Entree
Cuisine: Vegan, Indian
Serves: 4
Ingredients
CURRY
- 2 Tbsp coconut oil
- 1/4 yellow onion, diced (~1/2 cup)
- 4 cloves garlic, minced
- 2 Tbsp minced or grated fresh ginger (or galangal), skin removed
- 1/2 cup finely diced carrots
- 1 15-ounce (425 g) can chickpeas, thoroughly rinsed and drained
- 3 1/2 Tbsp (~52 g g) green curry paste (I used Thai Kitchen brand)
- 2 1/2 cups (600 ml) light coconut milk (about 1 1/4 14-ounce cans)
- 1 cup (240 ml) vegetable stock (if low sodium, add more salt)
- 3-4 Tbsp (36-48 g) coconut sugar (or sub maple syrup)
- 1 tsp lime zest, or a small handful of kaffir lime leaf
- 3/4 cup (~112 g) dry Israeli couscous (see notes for substitutions)
- Sea salt to taste
TOPPINGS (optional)
- Baked or pan-fried crispy tofu (see notes)
- Bean sprouts or shredded Brussels sprouts
- Lime juice
- Fresh basil or cilantro, chopped/torn
Instructions
- Heat a pot, large saucepan or deep skillet over medium heat. Once hot, add coconut oil, garlic, ginger, carrot and onion.
- Cook, stirring frequently, for 3-4 minutes or until the onion is translucent. Add curry paste and stir to coat. Cook for 1 minute.
- Add chickpeas and stir to coat once more. Cook for 3-4 minutes.
- Add coconut milk, vegetable broth, coconut sugar (or maple syrup), lime zest (or leaf), and stir to combine. Bring mixture to a heavy simmer over medium-high heat.
- Once simmering, add couscous, stir and reduce heat to low. Cover and simmer for 15 minutes.
- Taste and adjust seasonings as needed, adding fresh lime juice for tang, maple syrup or coconut sugar for added sweetness, and salt for depth of flavor. I added a bit more of each as you really want the flavor to be big, bold and punch through in each bite. Don’t be shy!
- Then turn off heat and let rest for at least 10 minutes before serving. This will allow the flavor to permeate the chickpeas and couscous even more.
- Serve with fresh lime juice, fresh herbs, sriracha, and just a sprinkle more coconut sugar (trust me! the flavor payoff is big). You can also serve with pan-seared tofu (instructions below) and/or bean sprouts or shredded Brussels Sprouts.
Notes
*Pan seared tofu: 1 cup extra firm tofu, pressed dry then cubed. Toss with 1 Tbsp cornstarch and 1/4 tsp each salt and pepper. Toss to coat. Then pan fry in a cast iron (or metal) skillet over medium heat in 1 Tbsp coconut oil. Cook for 4-5 minutes on each side, or until light golden brown.
*Recipe inspired by the Green Tofu Curry at Public.
*If you don’t have / don’t want to use couscous, you can double up on chickpeas, or omit it and serve this over coconut rice or quinoa instead.
*Nutrition information is a rough estimate for 1 of 4 servings without toppings.
*Recipe inspired by the Green Tofu Curry at Public.
*If you don’t have / don’t want to use couscous, you can double up on chickpeas, or omit it and serve this over coconut rice or quinoa instead.
*Nutrition information is a rough estimate for 1 of 4 servings without toppings.
Nutrition Information
Serving size: 1/4 of recipe Calories: 602 Fat: 40 g Saturated fat: 31 g Carbohydrates: 58 g Sugar: 14 gSodium: 703 mg Fiber: 7.9 g Protein: 10 g
