Coconut Curry With Chickpeas
From littlesponger 6 years ago
- 30 minutes to make
- Serves 6
This gabanzo 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 gabanzo beans and can be prepared in less than 30 minutes. Read more Serve it over steamed rice. See less
Ingredients
- 1 T olive oil shopping list
- 1 onion, finely diced shopping list
- 4 garlic cloves shopping list
- thumb-sized piece of ginger, shopping list
- 1 jalapeno or serrano chili, seeded shopping list
- 1 tomato, quartered shopping list
- 1 T tomato paste shopping list
- 2 cans Chickpeas, rinsed and drained / 4 cups home-cooked Chickpeas shopping list
- 1 can low-fat coconut milk shopping list
- 1 T curry powder shopping list
- 1 T Turmeric powder shopping list
- 1/2 t cumin powder shopping list
- 1/2 t ground coriander shopping list
- 1/4 t cayenne powder shopping list
- 1~2 t salt shopping list
- 1/2 t black pepper shopping list
- 2 t garan masala shopping list
- water , 1/4~1/2 cup shopping list
- small bunch of cilantro, finely chopped shopping list
How to make it
- In a food processor add tomato, garlic, ginger, and jalapeno. Pulse them until pureed.
- Heat oil in a medium skillet over medium heat. Add onion and cook until it turns golden brown.
- Add the spices (curry powder, cumin powder, coriander powder, turmeric powder, cayenne powder) and cook for 30 seconds
- Add the tomato-garlic puree, tomato paste and cook for about 5 minutes or until most of the water evaporates.
- Add coconut milk, chickpeas, garam masala, salt, pepper
- Bring the mixture to a boil, then simmer on low heat about 10 minutes. ( Add water if necessary)
- At the end sprinkle some chopped cilantro and serve with rice
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