Coconut Chickpea Curry

8
Maggie May Schill

By
@NakedMaggie

A tip,this recipe can be made vegan by substituting vegan butter with the ghee.
I find this recipe goes smoother if you do 100% of all your veggie chopping and prep before you even begin heating the pan. The veggie prep is very time consuming on this one.
I suggest naan as the dide, it goes perfect.
Other than that,don't rush it. Slow. Loving care.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4
Prep:
1 Hr 20 Min
Cook:
1 Hr 40 Min
Method:
Stove Top

Ingredients

  • BASE

  • 1 Tbsp
    ghee or vegan butter
  • 1 medium
    white onion, minced
  • 1 c
    celery, minced
  • 4 small
    over-ripe tomatoes, cleaned and diced
  • 1 c
    fresh cilantro, chopped
  • 2 medium
    carrots, peeled ad diced
  • 1 medium
    shallot, minced
  • 1 medium
    red bell pepper, minced
  • 6 clove
    garlic, minced
  • 2 tsp
    fresh ginger, finely minced
  • 2 medium
    green onions, chopped thin
  • 2 c
    cooked chickpeas (or one 15 ounce can)
  • 1 1/2 c
    coconut cream
  • 1 1/2 Tbsp
    lime juice
  • 1/2 c
    vegetable broth
  • SPICES

  • 2 tsp
    garam masala
  • 1/2 tsp
    ground ginger
  • 1/2 tsp
    garlic powder
  • 1/4 tsp
    red pepper flakes (or more if you like it hotter)
  • 1 1/2 tsp
    ground turmeric
  • 1/4 tsp
    ground mustard
  • 1/2 tsp
    ground black pepper
  • 1/4 tsp
    ground paprika
  • 1 tsp
    ground cumin
  • ·
    salt to taste

How to Make Coconut Chickpea Curry

Step-by-Step

  1. In a small saucepan, add diced tomatoes, veggie broth and a pinch of salt. Stew, covered, over low heat for at least an hour. Set aside.
  2. Heat ghee/vegan butter in a large saucepan.
  3. Once melted butter is to sauté heat, toss in onions, celery, & carrots. Let sweat, covered, for 10 minutes on medium / low heat.
  4. Stir in garlic, fresh ginger, red bell pepper, green onion and shallots.
  5. Add all spices. Cook covered on medium/ low heat for 15 minutes. Check periodically to stir. If base sticks to the pan, lower the heat.
  6. Deglaze pan with lime juice, then add stewed tomatoes, chickpeas, coconut cream and cilantro to pan. Stir.
  7. Reduce heat to low to medium/low. Let curry stew for about 45 minutes, to thicken.
  8. Salt and serve once the curry has thickened to desired consistency with rice or naan.

Printable Recipe Card

About Coconut Chickpea Curry





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