Coconut Chickpea Curry


  • 2 tablespoons oil, I use avocado oil
  • ½ medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • ½ inch ginger, minced
  • 1 jalapeño, seeded and finely diced
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground paprika
  • Pinch of cayenne, optional
  • 1 teaspoon sea salt, to taste
  • ¼ teaspoon black pepper
  • 2 (15-oz) cans chickpeas, rinsed and drained
  • 1 (14.5-oz) can diced tomatoes
  • 1 can full-fat coconut milk
  • 1 lime, juiced
  • ¼ cilantro, optional

Coconut Chickpea Curry


  1. Cook onions, garlic, and garlic: In a big pot, warm oil on medium-low heat. Add diced onion, garlic, and ginger. Cook this on medium-low heat, stirring frequently until the onion starts to appear translucent and smell fragrant,, about 5 minutes.
  2. Add the spices: Stir in the jalapeño, cumin, turmeric, paprika, cayenne, salt, and pepper, and cook for a minute until it becomes fragrant.
  3. Add remaining ingredients: Stir in the chickpeas, diced tomatoes, and coconut milk. Bring to a gentle simmer and cook, uncovered, until the chickpeas are soft and tender, about 20 minutes.
  4. Add lime juice and cilantro: Turn off the heat completely and stir in the lime juice and fresh cilantro.
  5. Serve and enjoy: If you want to save it for later, be sure to completely cool down the chickpea curry before storing it.

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