Coconut Curry with Chickpeas



Serve 4-5          Prep Tine: 10 minutes              Cook Time: 20 minutes

This garbanzo bean coconut curry is healthy nutritious comfort food in a bowl. Spiced with delicate Indian spices and creamy coconut milk. This simple, easy and effortless recipe can be made with canned or precooked garbanzo beans and can be prepared in less than 30 minutes.  Serve it over steamed rice

Ingredients:

  • 1 T olive oil
  • 1 onion, finely diced
  • 4 garlic cloves
  • thumb-sized piece of ginger,
  • 1 jalapeno or serrano chili, seeded
  • 1 tomato, quartered 
  • 1 T tomato paste
  • 2 cans Chickpeas, rinsed and drained / 4 cups home-cooked Chickpeas
  • 1 can low-fat Coconut milk
  • 1 T curry powder
  • 1 T Turmeric powder
  • 1/2 t cumin powder
  • 1/2 t ground coriander
  • 1/4 t cayenne powder
  • 1~2 t salt
  • 1/2 t black pepper
  • 2 t garan masala
  • water , 1/4~1/2 cup
  • small bunch of Cilantro, finely chopped


Directions:

  1. In a food processor add tomato, garlic, ginger, and jalapeno.   Pulse them until pureed.
  2. Heat oil in a medium skillet over medium heat. Add onion and cook until it turns golden brown.
  3. Add the spices (curry powder, cumin powder, coriander powder, turmeric powder, cayenne powder) and cook for 30 seconds
  4. Add the tomato-garlic puree, tomato paste and cook for about 5 minutes or until most of the water evaporates.
  5. Add coconut milk, chickpeas, garam masala, salt, pepper
  6. Bring the mixture to a boil, then simmer on low heat about 10 minutes. ( Add water if necessary)
  7. At the end sprinkle some chopped cilantro and serve with rice




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