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Coconut Curry with Chickpeas

Darling Daughter #2 has been trying out the Hello Fresh food service, and prepared this dish for the family.  It was a big hit at the table.  Wonderful flavors with plenty of protein from the chickpeas.  We recommend serving it with Basmati rice.  This recipe (with rice) serves four.

1 tablespoon olive oil
2 medium cloves garlic, minced
1 medium onion, diced
2 medium red bell peppers, diced
2-13 ounce cans chickpeas
3 ounces tomato paste
2 tablespoons curry powder
2 teaspoons paprika
2 teaspoons garam masala
1-13 ounce can unsweetened coconut milk
˝ cup water
1 teaspoon sugar
2 tablespoons unsalted butter

Drizzle oil in skillet over medium high heat and add the onion and peppers.  Sauté until softened and lightly browned, 3-5 minutes.

Stir in tomato paste, curry powder, paprika, garam masala and garlic and cook until fragrant, about 1 minute.  Stir in chickpeas, coconut milk, water and sugar.  Adjust heat to bring curry to a low simmer and cook until thickened, stirring occasionally, about 4-5 minutes.  If the curry thickens too much just stir in a bit of water until desired consistency is reached.

Remove from heat and stir in butter until melted.  Adjust for salt and pepper.  Garnish with fresh cilantro or parsley.

Serve with basmati rice and yogurt (used like sour cream in black bean soup.)

Notes:

 

 

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