Chickpea Curry Lettuce Wraps. I love curry dishes. Do you? Last night I got the idea to do a chickpea curry. I already have a pumpkin coconut curry on my blog.
I decided to put my chickpea curry in lettuce wraps. So I sent my husband to the store for romaine lettuce. He came back with this red leaf lettuce you see pictured.
I think the red leaf lettuce worked fine, but I wanted to let you all know my original vision was a romaine lettuce wrap.
Honestly, I think this chickpea curry is great on it’s own, or in the lettuce wrap. It’s a great way to get some turmeric in your diet too. This dish is vegan and gluten free. I hope you enjoy it.
Chickpea Curry Lettuce Wraps
Yields 3-4 servings
A healthy meal ready in under 30 minutes!
5 minPrep Time
15 minCook Time
20 minTotal Time
- 3 cups chickpeas
- 1 onion diced
- 2 carrots shredded
- 2 garlic cloves minced
- 2 tsp curry
- 2 tsp turmeric
- sea salt to taste
- 1/3 cup coconut milk
- 1/4 cup raw cashews
- 2 T coconut oil
- 5-6 leaves lettuce
- In a large saute pan , on medium heat, combine the oil, garlic and onions. Cover and let cook for about 5-7 minutes, stirring occasionally.
- Then add in the carrots and spices and saute for another 5 minutes.
- Lastly add in the chickpeas, cashews and the coconut milk and simmer another couple minutes.
- Serve on lettuce wraps or eat it as is!
This curry should last at least a week in the fridge. It can also be frozen for longer. Enjoy!