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.