Soups and salads Vegetarian

Panang curry with chickpeas

1 tbsp coconut oil
2 large garlic cloves, minced
1 medium sweet onion, finely diced
1 can coconut milk
2 heaping tablespoons Panang curry paste
1 tbsp tamari
1 tbsp maple syrup (less if you don’t like it too sweet)
1 medium sweet potato, diced into small cubes
2 cups vegetables of your choice (e.g. carrots, pepperes, mushrooms…)
1 can chickpeas, rinsed and drained (or another protein of choice)
sriracha (chili sauce) by taste
salt by taste


Melt the coconut oil in a large pot over medium heat.

Fry the onion and garlic for 5-7 minutes and stir well.

Add the coconut milk, curry paste, tamari and maple syrup and stir well.

Add the sweet potato and lower the heat. Put the lid on the pot and let it simmer for about 10 minutes or until the sweet potatoes are tender.

Add the vegetables and chickpeas (or other protein) and continue simmering for 10-15 minutes. Stir often and watch the vegetables. When it’s cooked then add the sriracha (1-2 tsp) and taste with a little salt.

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