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Spice up your dinner routine with Chef Jason Fullilove's smokin' take on coconut curry. His hearty, vegan recipe combines traditional flavors with Traeger's signature wood-fired taste.
4 Small tomatoes, quartered
1 Large red onion, quartered
oil
1 Tablespoon coconut oil
3 cloves garlic, minced
1 Tablespoon curry powder
1/4 Teaspoon ground turmeric
1/4 Teaspoon ground ginger
1/4 Teaspoon chile pepper, or to taste
1 3/4 Cup canned chickpeas, drained and rinsed
1 1/2 Cup full-fat coconut milk
1 Whole lime, juiced
Salt
fresh chopped cilantro, for serving
: 350 ˚F
4 Small tomatoes, quartered
1 Large red onion, quartered
As Needed oil
1 Tablespoon coconut oil
3 cloves garlic, minced
1 Tablespoon curry powder
1/4 Teaspoon ground turmeric
1/4 Teaspoon ground ginger
1/4 Teaspoon chile pepper, or to taste
1 3/4 Cup canned chickpeas, drained and rinsed
1 1/2 Cup full-fat coconut milk
1 Whole lime, juiced
To Taste Salt
As Needed fresh chopped cilantro, for serving