Ingredients and Weight: - 1 Tbsp coconut oil - 1 medium yellow onion, chopped (1 cup) - 2 Tbsp minced fresh ginger - 2 cloves garlic, minced - 1 serrano or jalapeño pepper, minced, seeds and ribs removed (optional) - 1 tsp ground turmeric - 1 tsp ground cumin - 1 tsp ground coriander - 1/2 tsp red chili flakes - 1 (15-oz) can coconut milk - 2 cups vegetable broth - 1 (15-oz) can chickpeas, drained and rinsed - 1/2 cup frozen peas - 1/4 cup chopped fresh cilantro - Lime wedges, for serving
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps: 1. Heat coconut oil in a large saucepan over medium heat. 2. Add onion and cook until softened, about 5 minutes. 3. Stir in ginger, garlic, and serrano pepper (if using). Cook for 1 minute more. 4. Add turmeric, cumin, coriander, and chili flakes. Cook, stirring, until fragrant, about 1 minute. 5. Stir in coconut milk and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes. 6. Add chickpeas and peas. Simmer for 5 minutes more, or until peas are heated through. 7. Stir in cilantro.
Nutritional Information: - Calories: 250 - Fat: 12g - Saturated Fat: 10g - Cholesterol: 0mg - Sodium: 300mg - Carbohydrates: 35g - Dietary Fiber: 10g - Sugar: 10g - Protein: 12g
Dish Characteristics: - Creamy and flavorful - Packed with protein and fiber - Vegan and gluten-free - Mildly spicy (adjust serrano pepper to your preference)
User Comments: - "This curry is so delicious and satisfying. I love the creamy coconut flavor." - "The chickpeas and peas add a nice texture and boost of protein." - "I appreciate that this recipe is easy to make and uses simple ingredients." - "I served this curry with rice and a dollop of yogurt, and it was perfect." - "I'm new to vegetarian cooking, and this recipe was a great introduction."
Special Precautions and Tips: - If you don't have serrano or jalapeño pepper, you can substitute with 1/4 teaspoon of ground cayenne pepper. - To make a spicier curry, add an extra serrano pepper or more ground cayenne pepper to taste. - This curry is a great meal-prep option. It will keep well in the refrigerator for 3-4 days or in the freezer for up to 3 months.