Sunday, May 25, 2014

Quick Chickpea Coconut Curry

A few days ago I went to Whole Foods around dinnertime, so obviously I was tempted by the hot food bar. I got some of a delicious chickpea side dish, and I figured it would be pretty easy to copy at home. It is!

My version does has the advantage of not having to sit around in a buffet tray for hours, and curry is one of those things that is way easier than some people think to make homemade. Last night Linda made a great chicken tikka masala that she should post!!

Quick Chickpea Coconut Curry

1 tbsp oil (I used peanut but coconut would make sense)
1/4 cup onion, diced
2 cloves garlic, minced
1 tbsp fresh ginger, minced
1 tsp (or more for extra spiciness) fresh hot pepper, seeds taken out and minced (I used serrano)
1 tbsp red curry paste
1/2 cup coconut milk
1 can chickpeas, rinsed
1/4 cup green onions, chopped
salt and pepper

Heat up the oil in a skillet. Add in the onions and let them cook for a couple minutes until they start to brown. Add in the garlic, ginger and hot pepper and let cook for another minute. Then drop in the curry paste and stir. Add the coconut milk and chickpeas. Let it simmer for about 10 minutes or less, until it reduces into a thicker sauce. Take off the heat and mix in the green onions and taste to see if you want any salt and pepper. Serve with rice or by itself. 

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