How to make a Chickpea Coconut Curry.
A healthy, vegan recipe made with hearty chickpeas, rich and creamy coconut milk, an abundance of earthy and warm spices, sweet tomatoes and fresh lime and cilantro.
Ingredients: Serves 4
- 2 tsp ground coriander
- 2 tsp ground cumin
- 3/4 tsp turmeric
- 1/2 tsp fennel seeds, crushed
- 1/2 tsp ground cinnamon
- 1/2 tsp mustard powder
- 1/4 tsp ground cloves
- 1/4 tsp cardamom (optional)
- 1/4 tsp smoked paprika (optional)
- Salt and pepper, to taste
- Cayenne pepper, to taste
- 2 Tbsp olive oil
- 1 1/2 cups chopped yellow onion (1 medium)
- 1 1/2 Tbsp minced garlic (4 cloves)
- 1 Tbsp peeled and minced fresh ginger (1-inch knob)
- 1 (14.5 oz) can fire roasted diced tomatoes
- 1 (14 oz) can coconut milk
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 Tbsp fresh lime juice (or lemon)
- 1/4 cup cilantro leaves
- Measure spices into a bowl including coriander, cumin, turmeric, fennel, cinnamon, mustard, cloves, cardamom, paprika, pepper to taste,* and cayenne pepper to taste.*
- Heat olive oil in a 12-inch saute pan or a pot over medium-high heat.
- Add onion and saute until lightly golden brown, about 5 to 6 minutes.
- Add garlic and ginger and saute 1 minute.
- Reduce heat to medium, add spices and saute 30 seconds.
- Pour and stir in tomatoes and coconut milk.
- Bring just to a simmer then reduce heat to low, cover and let simmer 10 minutes.
- Carefully pour mixture into a blender.
- Cover blender with lid and remove center insert from lid and cover with a kitchen towel or several folded layer of paper towels.
- Blend on low speed until smooth.
- Return mixture to pan, add chick peas, season with salt to taste.
- Cover while leaving lid partially open for steam to escape.**
- Cook over low heat stirring occasionally, until sauce has reduced slightly and chick peas have absorbed some flavor, about 10 minutes.
- Stir in lime.
- Serve warm over rice if desired, garnish with cilantro.
*I suggest using about 1/2 tsp black pepper, and 1/4 tsp cayenne pepper (more or less to desired heat level).
**For a thinner sauce cover fully with lid. You can even thin with some liquid from chickpea can or vegetable broth.