Have you ever felt the need to just take a break from eating meat and chicken everyday? I’m not sure about you but there are times I just grow tired of meat and chicken. In addition to that, I want to cook something quick and easy so I’m in and out of the kitchen in 30 minutes or less. Here is your solution: coconut curry chick peas & potatoes! Packed with vitamins, minerals, and high in protein, chick peas are a perfect substitute for meat and it’s a perfect fit for vegetarians and vegans alike. I’ve included the step by step video for it which is from my Youtube channel at That Nurse Can Cook. Let this meal spice up your meatless Monday! Like, share, and subscribe to channel!
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-1 can of chick peas
-2 potatoes, chopped into cubes
-1/2 cup of curry powder
-3 tbsp of corn oil
-3/4 cup of water
-3/4 cup of coconut milk
-3 garlic cloves, finely chopped
-1/2 onion, finely chopped
-1 tsp adobo seasoning
-1 tsp chicken seasoning
-1 tsp onion powder
-1 tsp garlic powder
-1/4 cup of scallion, chopped (optional)
Begin by turning your stove on medium heat. Once your pan is warm, add your oil and allow your oil to warm for 1 minute. Next you’ll add your chopped onion and garlic and sauteé quickly for 20 seconds. After you’ve sauteéd your onions and garlic, add your curry powder and continue to stir for 1-2 minutes. This allows you to toast your curry and bring out the true flavor. Add your coconut milk and continue stirring. Stir for another minute and add your chick peas. Continue to stir as you add your potatoes, and at this point you may want to lower your heat because your mixture could be getting very thick. Add your adobo and chicken seasonings as well as your onion and garlic powder at this time and stir until seasonings are well distributed. Your mixture should be thick at this time, go ahead and add 3/4 cups of water. Turn your heat low, and allow to simmer for 3-5 minutes. Top it off with scallion for a beautiful presentation and enjoy!