Creamy Coconut Chickpea Curry

This Creamy Coconut Chickpea Curry is a heartwarming, vegetarian delight that brings the aromatic spices and flavours of traditional Indian cuisine to your kitchen. Rich in protein and fibre, chickpeas are simmered in a luscious sauce of coconut milk and tomatoes, infused with a perfect blend of spices, making this dish not only nutritious but irresistibly delicious. It's an ideal recipe for those seeking a comforting, meat-free option that doesn't skimp on flavour.

Creamy Coconut Chickpea Curry

Preparation Time and Servings:

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

• Servings: 4 people

Ingredients List:

• 2 tablespoons vegetable oil

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1 tablespoon grated ginger

• 1 tablespoon garam masala

• 1 teaspoon ground turmeric

• 1 teaspoon ground cumin

• 1/2 teaspoon chilli powder (adjust to taste)

• 400g (14 oz) can chickpeas, drained and rinsed

• 400g (14 oz) can crushed tomatoes

• 400ml (13.5 fl oz) can coconut milk

• Salt and pepper, to taste

• Fresh coriander (cilantro), for garnish

• Cooked rice or naan bread, for serving

Equipment Needed:

• Large frying pan or skillet

• Wooden spoon or spatula

• Can opener

Step-by-Step Instructions:

1. Sauté Aromatics: Heat the vegetable oil in a large frying pan over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.

2. Add Spices: Stir in the garam masala, turmeric, cumin, and chilli powder, cooking for 1 minute until the spices are well combined and aromatic.

3. Simmer Chickpeas: Add the chickpeas, crushed tomatoes, and coconut milk to the pan. Season with salt and pepper. Bring the mixture to a simmer, reduce the heat to low, and cook, uncovered, for 20-25 minutes, or until the sauce has thickened.

4. Final Touches: Taste and adjust the seasoning as needed. If the curry is too thick, you can thin it with a little water.

5. Serve: Garnish the curry with fresh coriander. Serve hot alongside cooked rice or with naan bread.

Suggested Side Dishes:

• Cucumber raita to cool the palate

• A simple salad of mixed greens

• Papadums for added crunch

Common Mistakes/Points of Care:

• Spice Level: Adjust the amount of chilli powder according to your heat preference.

• Simmering Time: Allow the curry to simmer gently to develop the flavours fully.

• Coconut Milk: Use full-fat coconut milk for a creamier texture.

Nutritional Values (per serving):

• Calories: 400 kcal

• Protein: 9g

• Carbohydrates: 35g

• Fat: 26g

• Saturated Fat: 20g

• Sodium: 300mg

• Fiber: 9g