I don’t know about you guys, but Montana just got some Serious Winter Weather over the past couple of weeks. I had several runs below zero or in moderate blizzards, and I must say it was a blast. I love to have some properly cold runs to remember when the summer heat gets unbearable. There’s just something about a run where your eyelashes frost over to make you feel like a total badass.
Last year during Meatless March, I was forced to discover a new entree at a go-to local Thai restaurant. My previous favorites all centered around meat and rather than try to make them vegetarian, I opted to just choose an inherently vegetarian meal. In this way, I discovered the yellow curry with fried tofu is quite delightful, and have even ordered it of my own volition since.
I saw this tasty looking recipe from Le Creme de la Crumb on Pinterest, and knew it’d be a great addition to my lunch and dinner repertoire. Since I nearly always make vegetarian lunches for myself, I opted to tailor this to fit. I increased the portions a bit and substituted chickpeas for chicken, and ended up with a wonderful vegan dish that is great for the chilly months.
I keep my curries pretty mild, as I’m a bit of a sissy when it comes to spice, but by all means up the ante with additional cayenne or a bit of red curry paste. This dish is warming both in flavor and temperature, and very filling to boot. It also reheats very well which makes it ideal for leftovers or meal prepping. I like to serve mine with a few salt and pepper cashews and a scoop of jasmine rice.
My not-so-secret love affair with sweet potatoes inspired me to use them here, and I think they blend beautifully with the yellow curry and coconut flavors. However, M meal-prepped his own carnivorous version alongside mine, making use of red potatoes and steak, and his dish was excellent as well. It’s a great way to use up whichever vegetables you have laying around even if you don’t have the same ones I used.
Chickpea Coconut Curry
Adapted from Le Creme de la Crumb
2 Tbsp (garlic) olive oil
3 carrots, grated
2 bell peppers, thinly sliced1
1 large sweet potato, diced2
1 medium onion, diced
4 cups vegetable broth
3-4 Tbsp curry powder
1 1/2 tsp cumin
1/2 tsp cayenne (to taste)
1/2 tsp salt
1 or 2 (14.5 oz) cans full-fat coconut milk
1 small zucchini, diced
1 can chickpeas, drained
1/4 cup cornstarch
6 Tbsp cold water
- In a large pot, heat oil over medium heat.
- Add carrots, peppers, potato, and onion, and sauté until onions are softened and translucent.
- Stir in 3 Tbsp curry powder, broth, and remaining spices; bring to a boil and then simmer 10-15 minutes, or until potatoes are fork-tender.
- Add zucchini, chickpeas, and one can of coconut milk, and stir until combined. Taste, and add additional spices or coconut milk if preferred.
- If a thicker consistency is desired, whisk together cornstarch and cold water, then stream into pot. Return to a boil, and simmer until thickened, about 10 minutes.
- Simmer gently until ready to serve. Top with a scoop of rice, cashews, and/or freshly ground pepper.
1 I like to use one each red and green for extra color.
2 Also delicious with a regular or red potato, if you prefer.