This is so exciting!
You’re probably like “Curry isn’t THAT exciting, chill.” Well, I am excited about this recipe but what I’m talking about its being excited because I’m just hours from leaving for my next trip. I’ll be headed to Victoria B.C. in a matter of hours. I can’t wait!
But anyway, I’ve got recipe to share and because I’m in a little bit of a hurry I thought I’d keep this post fairly short.
I know I’ve probably told you this along with every curry recipe I’ve ever shared, but it’s not my family’s thing. Which is a shame because I adore any kind of curry. Well, that’s the beauty of having this blog I guess because I can still share these types of recipes with you and hope you’ll enjoy it like I do.
This one was literally one that I threw together on a weeknight for an easy meal. I was also trying to make good use of some of the veggies I knew would go bad while I’m gone. That’s the great thing about this is that you can use the vegetables you like and already have. I used some carrots, bell pepper, onion, and tomato, but any kind would go well in this.
I really hope you get the chance to make this in your own kitchen. See you in the next post!
A quick and simple curry recipe with chickpeas and coconut milk. Perfect for weeknight dinners.
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 medium carrots, chopped
- 1 medium red bell pepper, chopped
- 4 roma tomatoes, chopped
- 1 cup fresh basil leaves
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 tablespoon Garam Masala
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1 tablespoon lime juice
- 1 (15 oz / 425 gr) can chickpeas, drained and rinsed
- 3/4 cup full fat coconut milk
- 3 tablespoons coconut sugar
- 1 teaspoon arrowroot powder or cornstarch
- sea salt to taste
- fresh chopped basil
- cooked basmati or jasmine rice
- Heat olive oil in a large saucepan over medium-high heat. Add carrots, pepper, onions, and about 1/2 teaspoon salt; cook until translucent, about 6 minutes stirring every now and then. Add garlic and galric, tomatoes, and fresh basil then cook for 2-3 more minutes. Add spices and stir until fragrant.
- Add chickpeas and bring to a boil, then lower to a simmer and cook for 15 minutes.
- After simmering, stir in coconut milk and simmer for 5 more minutes. In a small bowl whisk cornstarch with lime juice and 1 tablespoon of water. Add it to the curry along with the coconut sugar and cook until thickened. Season to taste with salt.
- Remove from the heat, sprinkle with chopped fresh basil and serve with basmati or jasmine rice.