Creamy Coconut Chickpea Curry
- Total Time: 40 minutes
- Yield: 4 1x
Description
Embark on a culinary journey with this Creamy Coconut Chickpea Curry, a dish that marries the richness of coconut milk with the robust flavors of fresh herbs and spices. The heartiness of chickpeas soaked in a fragrant, spiced coconut broth makes this curry not just a meal but an experience. Perfect for those seeking comfort food with a healthy twist.
Ingredients
1 Onion
2 Pieces Garlic Cloves, fresh
1 Inch Ginger, fresh
1 Tomato
1 Tablespoon Oil (Vegetable, Coconut, or Sunflower Oil)
2 Tablespoon Tomato Sauce
1 Can Chickpeas (see Notes)
¼ Teaspoon Black Pepper, ground
½ Teaspoon Cayenne Pepper, ground
1 Teaspoon Turmeric
1 Teaspoon Cumin Seeds, ground
1 Teaspoon Coriander Seeds, ground
1 Tablespoon Garam Masala
2 Cups Coconut Milk
Salt to taste (optional)
Instructions
Prepare your fresh ingredients. Slice onion, chop garlic and ginger (or even better, grate ginger), dice your tomato.
Heat up a medium-sized pot with oil and sauté onion slices until they have softened. Cook on a medium to low heat setting.
Stir in ginger and garlic and sauté over a medium heat setting.
Then add your tomato pieces and tomato purée. Mix it all in and keep over a medium to low-heat setting.
Continue to add in ingredients and reduce the heat setting to low. Stir in chickpeas and spices, including the black pepper, cayenne pepper, turmeric powder, ground cumin, ground coriander seeds, and garam masala.
Pour in Coconut Milk and mix it all in. Increase heat to medium.
Cook your curry covered for about 20 minutes over a low to medium heat setting so that the ingredients get cooked through and the curry gains on flavor.
Season with salt at the end (optional) and serve up hot with rice or flat bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 320