Chickpea Curry with Coconut Milk: Difference between revisions
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Created page with "{{RecipeSummary |PrepTime=5 min |CookTime=20 min |Source=[https://www.freshoffthegrid.com/coconut-chickpea-curry/ FreshOffTheGrid.com] |Yield=4 servings (with rice) |Rating={{unrated}} }} === Ingredients === * 1 tablespoon oil or ghee * 1 small onion, diced * 1 tablespoon Garam Masala * 1 teaspoon cinnamon * 1 teaspoon ground ginger * 1 teaspoon ground turmeric * 1/4 teaspoon cayenne pepper, optional, omit for milder heat * 1 teaspoon salt * 2 tablespoons tomato paste *..." |
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|Source=[https://www.freshoffthegrid.com/coconut-chickpea-curry/ FreshOffTheGrid.com] | |Source=[https://www.freshoffthegrid.com/coconut-chickpea-curry/ FreshOffTheGrid.com] | ||
|Yield=4 servings (with rice) | |Yield=4 servings (with rice) | ||
|Rating={{ | |Rating={{Very Good}} | ||
}} | }} | ||
=== Ingredients === | === Ingredients === | ||
* 1 tablespoon oil or ghee | * 1 tablespoon oil or ghee | ||
* 1 small onion, diced | * 1 small onion, diced<ref>For camping, I used dried onion instead and added it in with the seasonings to simmer.</ref> | ||
* 1 tablespoon Garam Masala | * 1 tablespoon Garam Masala | ||
* 1 teaspoon cinnamon | * 1 teaspoon cinnamon | ||
| Line 33: | Line 33: | ||
Serve the chickpea curry with a squeeze of lime, a dollop of yogurt (optional), and garnish with plenty of cilantro. | Serve the chickpea curry with a squeeze of lime, a dollop of yogurt (optional), and garnish with plenty of cilantro. | ||
Serve with rice or naan. | Serve with rice or naan. Very good with yogurt. | ||
=== Notes === | |||
<references /> | |||
[[Category:Camping]] | [[Category:Camping]] | ||
[[Category:Chickpeas]] | [[Category:Chickpeas]] | ||
Latest revision as of 18:50, 1 August 2023
| Summary | |
|---|---|
| Prep time | 5 min |
| Cook time | 20 min |
| Source | FreshOffTheGrid.com |
| Yield / serves | 4 servings (with rice) |
| Rating | Very good |
Ingredients
- 1 tablespoon oil or ghee
- 1 small onion, diced[1]
- 1 tablespoon Garam Masala
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper, optional, omit for milder heat
- 1 teaspoon salt
- 2 tablespoons tomato paste
- 1 (14 oz) can coconut milk
- 1 (14 oz) can chickpeas, drained
- 1 lime, cut into wedges
- handful cilantro, chopped
- 1/4 cup yogurt, optional, plain dairy free or Greek
Preparation
Heat the oil or ghee in a pot over medium heat and add the onions, sauteing until translucent but not browning.
Add the Garam Masala, turmeric, ground ginger, cinnamon, and cayenne, and stir briefly toast the spices so they become fragrant.
Add the coconut milk, tomato paste, and salt. Stir until the tomato paste is completely blended into the coconut milk, then add the chickpeas.
Cook over medium to med-low heat, stirring frequently until the sauce thickens to your liking – 10 or 15 minutes.
Serve the chickpea curry with a squeeze of lime, a dollop of yogurt (optional), and garnish with plenty of cilantro.
Serve with rice or naan. Very good with yogurt.
Notes
- ↑ For camping, I used dried onion instead and added it in with the seasonings to simmer.
