• Larissa Olczak

30 Minute Chickpea Vegan Curry

Updated: May 14, 2020


I work full time, I enjoy having time to myself where I can relax, and I also like to nourish myself with home cooked meals without spending a ton of time in time in the kitchen. This is all possible! Lately, I’ve been very aware of how sedentary my lifestyle is. Sitting in the car and sitting at my job 5 days a week. I’ve been incorporating movement into my cooking when I get home. Instead of viewing it as a chore I was to get don’t as soon as possible, I make it fun. I play music, I dance, I prepare my ingredients standing and moving in the kitchen. It’s really fun! I highly recommend it! You get movement in while preparing a home cooked meal to take to work the next day.


For this curry you will need:

1 onion, chopped

Red curry paste

1 can coconut milk

1 sweet potato, chopped

1 tomato

1 can garbanzo beans, drained, and rinsed

1/2 cup peas peas

1/2 cup tofu, cubed

3-4 collard greens leaves, chopped


Directions

Sauté the onion until it begins to turn translucent

Add half the jar of curry paste (to taste)

Stir in 1/2 can coconut milk (to taste)

Add chopped sweet potato

Cover and let it simmer until potatoes are soft

Add garbanzo beans

Add chopped tomatoes

Add cubed tofu

Lastly add peas and collards


Finish with lemon and chopped cilantro


#vegan #vegancurry #yellowcurry #redcurry #plantbasednutrition #plantbasedhealthprofessional

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