Coconut-Curry Chickpeas and Veggies

This recipe is super-easy and versatile! The sauce only has three major ingredients – Veggie broth, coconut milk and curry powder. The key is to find a good-quality curry powder or garam masala blend! These Indian spice blends typically include spices like cumin, coriander, turmeric, black pepper, cinnamon and cloves. You can get sweet (mild) versions or spicy ones that include hot pepper like cayenne. Also, feel free to substitute different veggies if you’d like. This dish is rich and creamy and great served over rice!

HCV_CurriedChickpeasAndVeggies - 11 cup veggie broth
3/4 cup coconut milk
1 med or large potato, diced
2-3 carrots, diced
Small bunch of broccoli, chopped in small florets
1 can chickpeas (garbanzo beans), drained
1 cup frozen peas
2 tsp curry powder or garam masala
Other spices – salt, garlic powder, onion powder, parsley
1 Tblsp vegan margarine
1 Tblsp agave nectar or maple syrup (optional)

1 cup riceHCV_CurriedChickpeasAndVeggies - 1 (1)
Fresh cilantro (optional for garnish)

Start cooking veggies in boiling, salted water.
Boil for 8-10 min

Start cooking rice according to directions.

While veggies and rice are cooking, start making sauce.
Add veggie broth and spices to large skillet, and bring to boil.
Gently stir in coconut milk until it is dissolved.
Simmer for a few minutes and adjust seasonings.
HCV_CurriedChickpeasAndVeggies - 1 (2)Add chickpeas and frozen peas.
Drain cooked veggies and add to skillet.
Simmer a few more minutes.
Stir in margarine at end for a little more creaminess.

 

 

Serve over rice and garnish with fresh cilantro if you like!

HCV_CurriedChickpeasAndVeggies - 1 (5)

Vegetable Bean Soup

This vegetable bean soup is the best, and it’s so simple to make! It’s great any time of year and you can use any combo of fresh and frozen veggies. It has one can of beans (I like kidney beans) and a tomato broth with spices/herbs. I also love to add rice to this soup (I use a wild rice blend called Royal Blend). I find that kids love this soup and it’s great for leftovers in lunch boxes too! 🙂1_ - 1 (84)

6 cups veggie broth/water
1 small can tomato sauce
Potato, 1 large diced
Carrots, 2-3 diced
Broccoli, cut into florets
Peas, 1/2 cup frozen
Corn, 1/2 cup frozen
1 can kidney beans, drained
Optional: 1/2 cup white, brown or wild rice (uncooked)

 

 

Bring veggie broth/water plus tomato sauce to a boil. (if making rice, start in another pot)
Add salt, pepper and dried spices (onion powder, garlic powder, thyme, sage and parsley)
Add potatoes, carrots and broccoli
Simmer for 8-10 min
Add beans plus frozen peas and corn
Simmer 8-10 more minutes
Add cooked rice at end

This soup is great served with garlic bread!