Chickpea Vegetable Curry (Vegan, Gluten-Free)

It seems many of my dinners center around what I can pair with rice.

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Long, short, medium, Basmati, Jasmine, wild, forbidden…as long as it isn’t white, rice is always a welcome addition to any meal.

What often pairs well with rice, are beans and vegetables, so, I’m just left with figuring out what sauce/spices/cooking techniques to utilize to make the entire meal come together.

For this curry, I really wanted to omit the typical use of coconut milk, as I tend to develop digestive issues from too much, so I’ve instead employed fresh orange juice. Oranges are not only beautiful and in season right now, but they lend a natural sweetness that pairs well with both the curry and sweet potato flavors.

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I love this dish because it is incredibly vegetable-heavy, high in protein, and delicious over long-grain Jasmine brown rice. It also comes together quickly, aside from the tedious vegetable chopping, and will leave you feeling healthy and sated.

Chickpea Vegetable Curry (Vegan, Gluten-Free)
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 T. olive oil, divided
  • ½ c. yellow onion, chopped
  • ½ green bell pepper, sliced
  • ½ red bell pepper, sliced
  • 1 c. sweet potato, diced (about ½ sweet potato)
  • 2 t. fresh ginger, minced
  • 2 garlic cloves, minced
  • ½ t. turmeric
  • ½ t. cinnamon
  • 2½ t. curry powder
  • ¾ t. sea salt, divided
  • pinch cayenne
  • ½ c. fresh orange juice
  • 1 zucchini, chopped
  • 2 c. green beans or broccoli florets, chopped into bite-sized pieces
  • 1 c. cooked garbanzo beans
  • large handful dark leafy greens, such as chard or spinach, chopped
  • 2 T. cilantro or parsley, chopped fine
  • cooked long-grain brown rice, for serving
Instructions
  1. Heat one tablespoon of oil in a large pan.
  2. Add in the onions, bell peppers, sweet potato cubes, and ¼ teaspoon of salt.
  3. Saute for 2-3 minutes.
  4. In a separate small pan, heat the other tablespoon of oil.
  5. To the oil, add in the ginger, garlic, spices, and remaining salt.
  6. Heat the spice mix for one minute.
  7. Pour the spice mix into the vegetable pan.
  8. Add in the orange juice, zucchini, green beans or broccoli, and garbanzo beans.
  9. Cover the pan and let the mixture cook for 15-20 minutes, until the sweet potatoes are easily pierced with a fork.
  10. Stir in the leafy greens and cilantro or parsley last and simmer for another 3-5 minutes.
  11. Serve over rice.
Notes
Nutrition facts are based on using green beans, one cup of spinach, and cilantro. No rice was taken into account. Weight Watchers points (new system): 6
Nutrition Information
Serving size: ¼ of recipe Calories: 231 Fat: 8.6 g Saturated fat: 1.1 g Unsaturated fat: 7.5 g Trans fat: 0 g Carbohydrates: 34.6 Sugar: 10.9 g Sodium: 573 mg Fiber: 8.8 g Protein: 6.8 g Cholesterol: 0 mg

Adapted from this recipe

A few other additions to this might be raisins or chopped dates and some sort of toasted nut to give it a bit of crunch. This is also delicious over quinoa if you’re grain-free.

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Curry and turmeric are both great for inflammation, and for years, I’ve been attempting to incorporate more of both into my diet. Turmeric, in particular, has been shown to be helpful with everything from irritable bowel syndrome to cancer.

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My husband loves this dish, but is NOT a fan of super spicy food. He and his crew once simultaneously ate ghost peppers together, and, being a fireman, I think it scarred him emotionally that he couldn’t handle the heat. Hehe.

Moral of this tale: Bump up the cayenne if you like it hot!

Do you have a particular way you like to eat curry?

P.s. Do you guys dig the blog’s new look? :-D

 

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Comments: 11

  1. Ruta January 27, 2014 at 5:05 am Reply

    I love the addition of orange juice! This curry sounds perfect for a good night.

    • Lauren January 27, 2014 at 8:11 am Reply

      Thanks Ruta! :)

  2. Sharon January 27, 2014 at 9:39 am Reply

    I love spicy so this is right up my alley! I once witnessed a hot pepper ‘eat off’ at a restaurant I worked between the chefs. It got pretty ugly! I think a couple of those guys are like your hubby now … scarred for life!
    Sharon recently posted..Spicy Roasted Chickpeas – Vegan & Gluten FreeMy Profile

  3. […] See on Scoop.it – My Vegan recipesSee on http://www.oatmealwithafork.com […]

  4. Mike @TheIronYou January 28, 2014 at 4:35 am Reply

    Loving the new look of OWAF Lauren. It’s super slick and smart!

    And Great curry recipe, loaded with flavors. The addition orange juice, is such a nice touch; I should use it as well in my curries!
    Mike @TheIronYou recently posted..Roasted Garlic Thyme Butter Hasselback PotatoesMy Profile

    • Lauren January 28, 2014 at 8:20 am Reply

      Haha, thanks so much Mike! What a lovely message to wake up to! :-)

  5. Heather Graffam January 28, 2014 at 5:11 pm Reply

    Yes, I do like the new blog look! So crisp and clean. And I love this curry recipe too. Adding it to the menu for next week!
    Heather Graffam recently posted..Creamy Dreamy Lucuma Almond Milk: Day 25My Profile

  6. Sara January 29, 2014 at 3:46 pm Reply

    Made this last night and couldn’t be happier with the results, loaded with flavor, but not too heavy on spices. Thanks for sharing!!

    • Lauren January 29, 2014 at 3:58 pm Reply

      That’s great Sara, I’m so glad!! :)

  7. Gabby @ the veggie nook January 30, 2014 at 7:57 am Reply

    LOVE your new blog look girl!

    I like the use or orange juice here! I wonder what other bases we could try in curries….
    Gabby @ the veggie nook recently posted..warm sweet potato and quinoa salad for alter eco and california olive ranch (and a giveaway!)My Profile

  8. […] Chickpea Vegetable Curry // Oatmeal With a Fork […]

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