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.
Video
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: 546kcal | Carbohydrates: 21g | Protein: 6g | Fat: 52g | Saturated Fat: 40g | Trans Fat: 1g | Sodium: 626mg | Potassium: 808mg | Fiber: 8g | Sugar: 12g | Vitamin A: 4203IU | Vitamin C: 143mg | Calcium: 70mg | Iron: 4mg
