Chickpea Coconut Curry | The Tastiest Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream

Light coconut milk reduces calories while maintaining creaminess.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often cheaper and retains nutrients.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric

Homemade blends can be healthier and customizable.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Water can be used to reduce costs.

Slice off the end opposite the root of the brown onion, lay it flat, and slice in half through the root.

Remove the skin from the onion and save it for stock.

Dice the onion by making thin slices, stopping at the root, and finely dicing it.

Prepare the red bell pepper by slicing around the core to create even slices, avoiding seeds.

Flip the pepper skin side down and slice into thin strips.

Grate the garlic cloves using a fine microplane to create a paste.

Heat a large heavy base pot over high heat and add 2 tablespoons of olive oil.

Add the diced onion to the pot and sauté for 2 minutes until slightly softened and colored, stirring frequently.

Add the garlic paste and sliced red bell pepper to the pot and sauté for 3 minutes, stirring regularly.

Add 2 tablespoons of ground cumin, 1 tablespoon of sweet paprika, 1/2 teaspoon of cayenne pepper, and 1 teaspoon of sea salt flakes to the pot, mixing and frying for 15-20 seconds.

Pour in 1/2 cup of vegetable or chicken stock to deglaze the pot and mix for 10 seconds.

Add 400 milliliters of coconut milk and 400 grams of diced tomatoes to the pot, along with 2 tablespoons of brown sugar and 800 grams of chickpeas.

Mix all ingredients together and check for seasoning, adding 1 teaspoon of sea salt flakes and 2 teaspoons of black pepper, then mix again.

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes, stirring every 5 minutes.

After 15 minutes, add 1.5 cups of fresh baby spinach and gently mix until it softens, about 20-30 seconds.

Turn off the heat and remove the pot from the stovetop.

For the rice, place a large heavy-based saucepan on the stovetop and add 1 cup of rinsed basmati rice.

Add 1 star anise, 2 green cardamom pods, 1 dried or fresh bay leaf, 1 teaspoon of sea salt flakes, and 1.5 cups of cold water to the rice.

Stir to break up any clumps and bring to a boil.

Once boiling, cover with a lid, reduce the heat to low, and cook for 12 minutes undisturbed.

After 12 minutes, turn off the heat and let it steam with the lid on for another 10 minutes.

Remove the lid carefully and take out the spices, then fluff the rice with a spatula or fork.

Assemble the dish by placing rice in the center of a bowl and spooning the chickpea curry over it.

Top with yogurt, fresh coriander, fresh thinly sliced chili, and a wedge of lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary