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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Coconut Chickpea Curry Recipe

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This recipe for Coconut Chickpea Curry is from Tasty and Easy Paleo Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 small onion, peeled and diced
2 large cloves of garlic, peeled and minced
2 c frozen peas
2 - 15oz cans of chickpeas, drained and rinsed
6 oz can of tomato paste
14.5 oz of tomato sauce
13.5 oz canned coconut milk
3 tbsp honey
2 tbsp curry
1 tsp salt, optional (I omit as canned chickpeas have a lot of salt)
1 tsp crushed red pepper flakes
Directions:
Directions:
Label your freezer bag with the name, cooking instructions and used by date. Add all of the ingredients into the bag. Remove as much air as possible. Place in freezer.

The night before cooking, remove the frozen bag to your refrigerator to thaw. This depends on how hot your crockpot is. The morning of cooking, place alll ingredients into the crockpot on "low" setting for 6-8 hours or until onions are tender. Serve with rice or naan bread.

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Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is Kenz's favourite and reason that it is in here. Super easy and super good.

 

 

 

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