This simple, tasty coconut chickpea curry is prepared in a matter of moments and stuffed with flavor! OK. I despite everything have a couple MORE Thanksgiving plans wanting you in the following couple of weeks, however right now I kind of need another break. As you may have acknowledged, I eat the entirety of the plans that I make and test for this site and two straight long periods of Thanksgiving food is *a little much*, in any event, for this potato darling.

I understood that I haven't yet shared an essential coconut chickpea curry formula here and it appeared the ideal simple, financial plan cordial, not-unusual dinner to separate the solace food repetitiveness. This solid yet soothing dish is propelled by Indian food and effectively modified with whatever nutritious vegetables and backups you like.

Now and again I see curry plans on food writes that essentially sum to blending together chickpeas, coconut milk, and curry powder*. We are not making our coconut chickpea curry like that today. We are assembling together a few layers of prepared umami flavor that won't leave you frustrated. Not to stress – this normally veggie lover, without gluten stew is still VERY simple to make, simply adhere to the directions and you will be a great idea to go. Tomatoes are a vital piece of the sweet, tart, and exquisite foundation notes for the garbanzo beans here, so kindly don't forget about them – on the off chance that you do, your coconut curry chickpeas will taste a little blah. New tomato season is at long last here in Maryland however canned tomatoes are totally fine in this formula.

Also Try Our Recipe : Jamaican Jerk Cauliflower



  • 1 tbsp coconut oil
  • 1 large red onion thinly sliced
  • 3 cloves garlic minced
  • 1 inch fresh ginger peeled and minced or grated
  • 1 tbsp garam masala
  • 1/4 tsp ground turmeric
  • 1/4 tsp ground black pepper (reduce to 1/8 tsp if freshly-ground)
  • 1/4 tsp cayenne pepper (or to taste)
  • 1/4 tsp salt (plus more to taste)
  • 1 and 1/2 cups diced tomatoes (equal to 1 14-oz. can; drain before using)
  • 1 and 1/2 cups full-fat coconut milk (equal to 1 14-oz. can)
  • 1 and 3/4 cups cooked chickpeas (equal to 1 16-oz. can; drain and rinse before using)
  • 2 tbsp freshly-squeezed lime juice (1 lime) (lemon also works)
  • chopped fresh cilantro (coriander) for serving


  1. In a large pan, heat the coconut oil over medium-high heat. Add the red onion with a pinch of salt. Cook, stirring frequently, until the onion is softened and starting to brown.
  2. Reduce the heat to medium. Add the garlic and ginger; stir and cook for 60 seconds or until fragrant. Stir in the garam masala, turmeric, black pepper, cayenne pepper, and salt. Cook for 30 seconds more to toast the spices.
  3. Add the tomatoes to the pan and stir well. Continue to cook, stirring occasionally, for about 3-5 minutes or until the tomatoes are starting to break down and dry up a little bit. Stir in the coconut milk and chickpeas. Bring the mixture to a boil, then reduce the heat to medium-low.
  4. Simmer the coconut chickpea curry for about 10 minutes or until reduced slightly. Stir in the fresh lime juice. Season to taste with additional salt (I used about another 1/2 teaspoon at this point). Serve hot, over rice or other accompaniments of choice, and garnished with chopped fresh cilantro.

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