Chickpea Curry with Coconut (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 tablespoon olive oil
02 -
1 large onion, finely chopped
03 -
3 cloves garlic, grated
04 -
2.5 cm ginger, grated
05 -
720 grams chickpeas (3 cans, drained) or 4½ cups cooked chickpeas
06 -
500 grams vegetable stock (2 cups)
07 -
400 grams crushed tomatoes (1 can)
08 -
400 grams coconut milk (1 can)
09 -
100 grams spinach (4 cups), optional
→ Spices
10 -
2 teaspoons curry powder
11 -
1 teaspoon ground coriander
12 -
1 teaspoon ground cumin
13 -
1 teaspoon turmeric powder
14 -
¼ teaspoon red pepper flakes
15 -
1 teaspoon salt
16 -
2 twists black pepper
17 -
1 teaspoon garam masala
18 -
2 teaspoons sugar, optional
→ Serving Suggestions
19 -
Fresh lemon juice
20 -
Basmati rice or naan bread
21 -
Fresh cilantro
22 -
Greek-style yogurt
# Instructions:
01 -
Heat olive oil in a large skillet or Dutch oven. Add chopped onion and sauté on medium-low heat for 4 minutes, stirring often.
02 -
Add grated garlic, ginger, curry powder, ground coriander, ground cumin, turmeric powder, and red pepper flakes. Stir and sauté for another minute to toast the spices. If the pan gets dry, add two tablespoons of broth.
03 -
Add chickpeas (drained from their liquid) and stir them in the spices for one minute.
04 -
Stir in vegetable stock, crushed tomatoes, and coconut milk. Season with salt and black pepper.
05 -
Simmer on medium heat for about 20 minutes until you reach your desired consistency. Stir occasionally.
06 -
Add spinach and cook for two more minutes or until wilted.
07 -
Stir in garam masala, then taste and adjust for salt. Add sugar to balance the spices if desired.
08 -
Serve chickpea curry with brown or basmati rice, naan, or roti. Top with a squeeze of lemon or lime juice, fresh cilantro or finely sliced scallions, and a dollop of Greek-style yogurt.
# Notes:
01 -
This curry thickens as it cools. Add more vegetable stock if you prefer a thinner consistency.
02 -
Stirring occasionally prevents the bottom from sticking and burning.