Green Chickpea Curry with Couscous
Simple, 30-minute Green Chickpea Curry with Israeli couscous! So quick, flavorful, and healthy — the perfect satisfying, weeknight vegan meal.
Servings 4
Ingredients
CURRY
- 2 Tbsp coconut oil
- 1/4 medium yellow onion (diced // 1/4 onion yields ~1/2 cup)
- 4 cloves garlic (minced)
- 2 Tbsp minced or grated fresh ginger (or galangal // skin removed)
- 1/2 cup finely diced carrots
- 1 15-ounce can chickpeas (thoroughly rinsed and drained)
- 3 1/2 Tbsp green curry paste (I used Thai Kitchen brand)
- 2 1/2 cups light coconut milk (1 1/4 14-ounce cans yield ~2 1/2 cups)
- 1 cup vegetable stock (if low sodium, add more salt)
- 3-4 Tbsp coconut sugar (or sub maple syrup)
- 1 tsp lime zest (or a small handful of makrut lime leaf)
- 3/4 cup dry Israeli couscous* (see notes for substitutions)
- Sea salt (to taste)
TOPPINGS (optional)
- Baked or pan-fried crispy tofu (see notes)
- Bean sprouts or shredded Brussels sprouts
- Lime juice
- Fresh basil or cilantro (chopped/torn)
Instructions
- Heat a pot, large saucepan or deep skillet over medium heat. Once hot, add coconut oil, garlic, ginger, carrot and onion.
- Cook, stirring frequently, for 3-4 minutes or until the onion is translucent. Add curry paste and stir to coat. Cook for 1 minute.
- Add chickpeas and stir to coat once more. Cook for 3-4 minutes.
- Add coconut milk, vegetable broth, coconut sugar (or maple syrup), lime zest (or leaf), and stir to combine. Bring mixture to a heavy simmer over medium-high heat.
- Once simmering, add couscous, stir and reduce heat to low. Cover and simmer for 15 minutes.
- Taste and adjust seasonings as needed, adding fresh lime juice for tang, maple syrup or coconut sugar for added sweetness, and salt for depth of flavor. I added a bit more of each as you really want the flavor to be big, bold and punch through in each bite. Don’t be shy!
- Then turn off heat and let rest for at least 10 minutes before serving. This will allow the flavor to permeate the chickpeas and couscous even more.
- Serve with fresh lime juice, fresh herbs, sriracha, and just a sprinkle more coconut sugar (trust me! the flavor payoff is big). You can also serve with pan-seared tofu (instructions below) and/or bean sprouts or shredded Brussels sprouts.
Notes
*If you don’t have / don’t want to use couscous, you can double up on chickpeas, or omit it and serve this over coconut rice or quinoa instead.
*Pan seared tofu (amount as original recipe is written // adjust if altering batch size): 1 cup extra firm tofu, pressed dry then cubed. Toss with 1 Tbsp cornstarch and 1/4 tsp each salt and pepper. Toss to coat. Then pan fry in a cast iron (or metal) skillet over medium heat in 1 Tbsp coconut oil. Cook for 4-5 minutes on each side, or until light golden brown.
*Recipe inspired by the Green Tofu Curry at Public.
*Nutrition information is a rough estimate calculated with 1/4 tsp sea salt and without optional ingredients.
*Pan seared tofu (amount as original recipe is written // adjust if altering batch size): 1 cup extra firm tofu, pressed dry then cubed. Toss with 1 Tbsp cornstarch and 1/4 tsp each salt and pepper. Toss to coat. Then pan fry in a cast iron (or metal) skillet over medium heat in 1 Tbsp coconut oil. Cook for 4-5 minutes on each side, or until light golden brown.
*Recipe inspired by the Green Tofu Curry at Public.
*Nutrition information is a rough estimate calculated with 1/4 tsp sea salt and without optional ingredients.
Nutrition (1 of 4 servings)
Serving: 1 serving Calories: 439 Carbohydrates: 65.1 g Protein: 9.7 g Fat: 16.2 g Saturated Fat: 11.3 g Polyunsaturated Fat: 0.76 g Monounsaturated Fat: 0.97 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 815 mg Potassium: 216 mg Fiber: 7.4 g Sugar: 18.7 g Vitamin A: 3274 IU Vitamin C: 4.15 mg Calcium: 46.2 mg Iron: 0.89 mg