COCONUT CHICKPEA CURRY

Tuesday, June 2, 2015 - 22:45

Today I made Coconut Chickpea Curry. It was really easy to make. That is saying something coming from me. I am just getting into this cooking business! It was so tasty that I actually said to myself, why would I go out for a curry! I will share the recipe with you that I followed. First I will just point out some of the fantastic nutrional information. The cumin helps to aid digestion. Tumeric is a powerful medicine that has long been used in the Chinese and Indian systems of medicine as an anti-inflammatory agent to treat a wide variety of conditions, including flatulence, jaundice, menstrual difficulties ect. Chickpeas are a great source of protein. Garlic protects against bowel and stomach cancers and is known as a superfood. So lots of nutrition in this meal! 

Ingredients

  • (Serves 4)
    2 Tbsp. olive oil
    1 sweet onion, chopped
    2 garlic cloves, minced
    2 cups cooked chickpeas
    1 (14.5-oz) can petite diced tomatoes
    1 (13.5-oz) can light coconut milk
    1½ tsp. curry powder
    1 tsp. cumin powder
    1 tsp. salt, or more to taste
    ½ tsp. ground coriander
    chopped cilantro, for serving
    4-6 cups hot cooked basmati rice, for serving

Instructions

  1. Heat olive oil in a large skillet over medium heat and add in chopped onion and garlic. Cook until fragrant and softened.
  2. Add in chickpeas, tomatoes, coconut milk, curry powder, cumin, salt and coriander. Stir together. Turn heat up to medium-high and simmer, stirring frequently, until broth has cooked down some and thickened a bit, about 10-15 minutes.
  3. Place hot, cooked basmati rice on plates on in bowls and ladle curry over the top. Sprinkle with a bit of cilantro and serve!

I made my own chopped tomatoes by boiling 4 tomatoes in a pan for 1 minute, then putting them in cold water. The skin then becomes easy to peel off. I then cut them in half and removed the water and seeds from the middle. I then chopped them and heated them until they went soft. 

I also added a tsp of tumeric. 

I will definitely be making this curry again. It was so yummy and easy to make!