Delight your taste buds with the exotic and aromatic flavors of our Coconut Chickpea Curry —a tantalizing dish that brings together the richness of coconut milk, the warmth of curry spices, and the wholesome goodness of chickpeas for a truly satisfying meal.
Indulge in Exotic Flavors: Transport your taste buds to the vibrant streets of Southeast Asia with our Coconut Chickpea Curry —a dish that’s bursting with exotic spices and creamy coconut goodness. Each spoonful offers a symphony of flavors that’s sure to delight.
Elevate Your Dining Experience: Elevate your dining experience with our Coconut Chickpea Curry—a dish that’s as comforting as it is flavorful. Whether enjoyed over a bed of fluffy rice or scooped up with warm naan bread, this hearty and aromatic curry is sure to become a favorite in your culinary repertoire.
Ingredients for Coconut Chickpea Curry:
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 tablespoon coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice or naan for serving
Instructions:
- In a large skillet, heat the coconut oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant.
- Add the curry powder, ground cumin, and ground turmeric to the skillet, stirring well to coat the onions with the spices.
- Pour in the diced tomatoes and coconut milk, stirring to combine. Bring the mixture to a simmer.
- Add the drained and rinsed chickpeas to the skillet, stirring to coat them in the coconut curry sauce.
- Allow the mixture to simmer gently for 10-15 minutes, stirring occasionally, until the chickpeas are heated through and the flavors have melded together.
- Season the Coconut chickpea curry with salt and pepper to taste, adjusting the seasoning as needed.
- Serve the Coconut Chickpea Curry over cooked rice or with warm naan bread, garnished with fresh cilantro leaves for a pop of color and flavor.
Prep and Cook Time: Savor the rich and aromatic flavors of our Coconut Chickpea Curry with just 10 minutes of prep time and a quick 20-25 minutes of cooking. Effortlessly prepare this delightful dish for a flavorful meal that’s ready in no time.
Serving Size and Indulgence Factor: This recipe serves 4-6 hungry diners, making it perfect for a family dinner or a cozy gathering with friends. With each serving packing in around 300-350 calories, it’s a satisfying and indulgent meal that’s both nutritious and delicious.
Ingredients
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 tablespoon coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice or naan for serving
Instructions
- In a large skillet, heat the coconut oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant.
- Add the curry powder, ground cumin, and ground turmeric to the skillet, stirring well to coat the onions with the spices.
- Pour in the diced tomatoes and coconut milk, stirring to combine. Bring the mixture to a simmer.
- Add the drained and rinsed chickpeas to the skillet, stirring to coat them in the coconut curry sauce.
- Allow the mixture to simmer gently for 10-15 minutes, stirring occasionally, until the chickpeas are heated through and the flavors have melded together.
- Season the Coconut chickpea curry with salt and pepper to taste, adjusting the seasoning as needed.
- Serve the Coconut Chickpea Curry over cooked rice or with warm naan bread, garnished with fresh cilantro leaves for a pop of color and flavor.