Coconut chickpea curry for those lingering winter days
This coconut chickpea curry is the perfect hearty meal for those awkward cold days in the middle of spring. Plus, it's vegan and a quick, healthy meal for Meatless Monday (for those of you still trying to make that a thing).
Here's the ingredients..
First I sautèd the onions
Then I added the garlic, ginger and curry seasoning mix. There are some misconceptions about "curry" that I want to clear up. The word curry simply means a blend of spices; so people that say they dont like curry, don't really know what they're talking about. (In this recipe the spice blend was cinnamon, coriander, ground cloves, turmeric and cumin). Generalizing curry to a certain smell or taste is a little off base. I'm encouraging you to step outside your comfort zone while throwing some culinary school knowledge at you. Okay back to the recipe..
I added the spices and let them develop for a few minutes before adding the diced tomatoes, chickpeas, coconut milk and dried chili. (Chop chili if you like spicier food or don't add the chili if you don't like spicy food).
I let the mixture come to a boil and then reduced the heat and let it simmer for 30 minutes. I served it with white rice and garnished it with cilantro and fresh lime.
COCONUT CHICKPEA CURRY
Original recipe from oneingredientchef.com
1 small yellow onion, diced 3 cloves garlic 1 t fresh grated ginger
1 red chili 1 can (15 oz) diced tomatoes 1 can (15 oz) chickpeas 1 can (15 oz) coconut milk 1/2 cup chopped cilantro
Salt to taste
White rice, for serving
1/2 t cinnamon
1/2 t turmeric
1/2 t cumin
1/2 t coriander
1/2 t ground cloves
1. Sautè the onions in canola oil or any other neutral oil until translucent.
2. Add the spice blend, garlic and ginger. Let the spices bloom for a few minutes.
3. Add the chickpeas, diced tomatoes, coconut milk and dried chili. Bring to a boil then let simmer for 30 minutes. Add salt.
4. Serve with your favorite rice and garnish with cilantro and fresh limes.