Chickpea and Vegetable Curry

Print Recipe
5 from 1 vote

Chickpea and Vegetable Curry

Prep Time15 mins
Cook Time1 hr
Course: Main Course, Side Dish
Diet: Gluten Free, Low Calorie, Dairy Free, Low Carb, Vegan, Vegetarian
Main Protein: Vegetarian
Cooking Method: Slow Cooker, Stovetop
Servings: 8
Calories: 73kcal

Ingredients

  • 1 onion finely minced
  • 1 sweet potato small, peeled and diced
  • 2 cups cauliflower florets about 1/2 a medium head of cauliflower
  • 1 cup peas frozen
  • 2 15 oz. chickpeas canned
  • 3 Tbsp. curry powder
  • 4 clove garlic minced
  • 2 13 1/2 oz. coconut milk
  • 2 Tbsp. lemon juice
  • 1 1/2 tsp. salt
  • 1 large (gallon) freezer bag or reusable silicone bag or 3-4 medium freezer bags*

Instructions

Assembly Instructions:

  • To assemble the meal, put all the ingredients in a large resealable freezer bag and squish together. Remove any excess air and seal the bag. Lay flat and freeze.

Stovetop Cooking Instructions:

  • Thaw.
  • Place the bag contents into a large pot. Over medium heat, bring it to a slight boil before reducing the heat to low. Simmer on the stovetop for one hour.

Slow Cooker Instructions:

  • Thaw. Dump the bag contents into the crockpot and cook for 3 hours on high or 5 hours on low.

Notes

*This can be made either as a complete meal or you can separate it into several medium sized bags and use it as side dishes.

Nutrition

Calories: 73kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 386mg | Potassium: 331mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4202IU | Vitamin C: 24mg | Calcium: 51mg | Iron: 2mg