Chickpea Curry
Chickpea curry is perfect for meatless Mondays or any time you want a vegetarian meal. It's tasty, flavorful, and so good served over rice or with naan bread for sopping up that delicious sauce.
Servings:4 servings
Ingredients
- 2 15-ounce cans chickpeas, drained and rinsed
- 1 cup broccoli florets
- 3 red bell peppers, chopped
- 1 white or yellow onion, chopped
- 2 tablespoons oil
- 2 teaspoons yellow curry powder
- 2 tablespoons red curry paste
- ½-1 teaspoon crushed red pepper flakes, more to taste
- 26 ounces unsweetened coconut milk
- 1 teaspoon salt, more to taste
- ¼ cup cold water + 2 tablespoons corn starch
- 1 tablespoon fresh-squeezed lime juice
Instructions
- In a large skillet over medium heat, combine chickpeas, broccoli, peppers, and onions. Drizzle with oil, give it a good stir to coat, and cook for 3-4 minutes, stirring occasionally.
- Sprinkle yellow curry powder over everything and stir 1 minute.
- Add coconut milk, red curry paste, crushed red pepper flakes and salt. Bring to a low boil.
- Whisk corn starch into water until dissolved. Add to the pan and stir 1-2 minutes til thickened.
- Stir in fresh-squeezed lime juice. Taste, add more salt if needed. Serve immediately over steamed white rice or rice noodles. Garnish with fresh cilantro or green onions if desired.
Notes
To add a spicy kick of this recipe, stir add 1/2-1 teaspoon crushed red pepper flakes, or sriracha sauce to taste. I stir it into the pan in step 3 along with the coconut milk and curry paste.
I like to garnish this dish with lots and lots of fresh cilantro, and some extra lime wedges for squeezing.
To lighten this dish up a bit, feel free to use light coconut milk or even a combination of light and regular. Any time you reduce the fat content of milk the result will be slightly less creamy and rich, but in this case I can confidently tell you the flavor is still amazing. When I use all light coconut milk, I usually add a tablespoon or so of soy sauce to the dish to really bring out the flavors of the curry.
For a complete meal serve this over steamed white rice or rice noodles and a side of buttered naan (Indian flat bread). This is blending cuisines a bit but trust me, it works.
To really take it to the next level, add a side of mango chutney - you can find this magical stuff in a jar in the Asian culinary section of most grocery stores. I like to dip my naan in it and even add a dollop of the chutney right on to of my curry dish. If you're wondering if you'll like mango chutney, you WILL. It's like a thick mango sauce or jelly with a very mild heat element (it will not burn your tongue, trust me).
Nutrition
Calories: 546 kcal, Carbohydrates: 21 g, Protein: 6 g, Fat: 52 g, Saturated Fat: 40 g, Trans Fat: 1 g, Sodium: 626 mg, Potassium: 808 mg, Fiber: 8 g, Sugar: 12 g, Vitamin A: 4203 IU, Vitamin C: 143 mg, Calcium: 70 mg, Iron: 4 mg