Kelp and Chickpea Curry

This kelp and chickpea curry is a flavorful and satisfying vegan dish that is perfect for a quick and easy weeknight meal. The kelp noodles add a unique texture to the curry, while the chickpeas provide a boost of protein. The curry is also packed with vegetables, making it a healthy and filling meal.

I first came up with this recipe when I was looking for a way to use up some leftover kelp noodles. I had never cooked with kelp noodles before, but I was intrigued by their unique texture. I decided to pair the kelp noodles with chickpeas, vegetables, and a flavorful curry sauce. The result was a delicious and satisfying dish that I have been making ever since.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 lb kelp noodles, rinsed and drained
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 carrots, chopped
• 1 red bell pepper, chopped
• 2 tablespoons coconut oil
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1/2 cup unsweetened almond milk

Instructions

1. Heat the coconut oil in a large skillet over medium heat.
2. Add the onion, carrots and bell pepper and cook until softened, about 5 minutes.
3. Stir in the curry powder and turmeric and cook for 1 minute more.
4. Add the kelp noodles, chickpeas and almond milk. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the noodles are tender.
5. Season with salt and pepper to taste.
6. Serve hot.

Why It Works

• The kelp noodles add a unique texture to the curry. They are slightly chewy and have a mild seafood flavor.
• The chickpeas provide a boost of protein and fiber.
• The curry sauce is flavorful and aromatic, thanks to the combination of curry powder, turmeric, and coconut milk.
• The vegetables add sweetness and crunch to the curry.