New Recipe #4: Coconut Chickpea Curry
Time for a NEW RECIPE!
Can you tell I'm excited?! July's challenge is a new recipe each week and to really mix things up I am doing a different type of food each week. This week = Indian, Ian's favorite. However, Ian did mention that what I made wasn't "true" Indian, but I tried!
This one turned about to be AMAZING! It was incredibly comforting and surprisingly sweet with the right amount of kick. I did add some leftover Thai peppers from the Thai Chicken Noodle Soup that I believe added a lot of unexpected dimension to the dish.
What You'll Need:
2 Cans Chickpeas
1 Can Coconut Milk
1 Can Crushed Tomatoes
Spices: Cayenne, Cumin, Ginger, Turmeric and Paprika
1. Wash and chop the onion. Heat oil in a large soup pot on the stove. Add in the chopped onion with peppers (jalapeño or Thai) to taste and garlic.
2. Once the onion has started to soften, add in the spice mixture and stir together. Stir occasionally for 2-4 minutes or until fragrant.
3. Add in the coconut milk, chickpeas and tomatoes in that order. Let sit, stirring occasionally for about 20 minutes. Add in the lime juice about halfway through cooking.
4. Serve over rice and garnish with cilantro and enjoy!