The other day, it was around 2 o' clock and my kids had just rested their energetic bodies down for a nap. I swear that day I had heard, "Do You Want to Build A Snowman?" 856 times, and my mentality was close to a 5 year old. I had a really small breakfast that morning and I hadn't eaten lunch yet either. For some reason that day was extremely busy, and I'm pretty sure I forgot to put on deodorant. (Not a first.) I was 2 seconds away from calling out and ordering my favorite comfort food, but for some reason I had this motivation to create something in the kitchen all for me.
My kitchen was oddly spotless and it was way too quiet in the house, so I grabbed what I had in the pantry and decided to try and re-create a favorite comfort food dish of mine. And because I couldn't live with the fact that my kitchen was clean.
I wish I would branch out more often when we eat at authentic thai restaurants, but every time I order curry. (Along with 5 cups of rice to go with it.) That day I had been craving a curry dish so bad, that I could practically taste it. As soon as I finished making it, I almost convinced myself I would never have to order take out again... (Probably a lie.)
You probably are guessing why the pictures of this amazing curry are not the best pictures. I honestly had NO intention of sharing this on the blog, this dish was really all for me. Selfish? But the more bites I took, the more I knew I had to share. My favorite things about this dish is not only the flavor, but the fact that it's vegan, full of veggies, and filling. I just ate it straight out of a bowl, but you could definitely add this on top of rice.
Chickpea Vegetable Curry
- 3 carrots sliced
- 1 1/2 c. broccoli
- 1/2 white sweet potato sliced/diced
- 3 TB. coconut oil
- 2 TB. flour
- 1 sweet onion diced
- 1-2 TB. chopped garlic
- 1 tsp. fresh ginger (grated)
- 1 can coconut milk
- 4 cups vegetable broth
- 1 can rinsed and drained chickpeas
- 3 TB. Madres Curry Powder
- 2 tsp. Garahm Masala
- In a large pot over low/medium heat, add oil, onions, garlic, and ginger. Once the onion appears translucent, sprinkle in the flour. Whisk until combined and then slowly whisk in milk, followed by the broth.
- Bring to a boil then reduce heat a little.
- Add in veggies, and sprinkle in spices. Stir together.
- Continue to whisk every so often.
- Cover and cook for about 20 or 30 minutes, or until the vegetables are softened.
I honestly have no idea how to end this post like I normally do with a quick, whitty, and sometimes sarcastic comment. So....
"Do You Want To Make Some Curry?"