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Creamy Coconut Chickpea Curry Recipe

Curry is a beloved dish in many households, celebrated for its rich flavours and versatility. One delightful variant that deserves a spot in your cooking repertoire is the Creamy Coconut Chickpea Curry. This plant-based meal is not only easy to prepare but also packed with nutrients and bursting with flavour. Perfect for a hearty dinner or a comforting lunch, this curry will surely satisfy your taste buds.

Ingredients

For the Curry:

• 2 tablespoons coconut oil (or vegetable oil)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1-2 teaspoons red chilli powder (adjust to taste)
• 1 can (400g) chickpeas, drained and rinsed
• 1 can (400ml) coconut milk
• 1 can (400g) chopped tomatoes
• Salt, to taste
• Fresh coriander, chopped (for garnish)
• Cooked rice or naan bread (to serve)

Optional:

• 1 bell pepper, chopped
• 1 cup spinach or kale, roughly chopped
• Juice of half a lime

Instructions

Step 1: Prepare the Base

Begin by heating the coconut oil in a large saucepan or deep frying pan over a medium heat. Once the oil is shimmering, add the finely chopped onion and sauté for about 5-7 minutes, or until it becomes soft and translucent. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Step 2: Add the Spices

Next, sprinkle in the ground cumin, ground coriander, turmeric, garam masala, and red chilli powder. Stir well to combine with the onion mixture, allowing the spices to toast for a minute. This step will deepen the flavour of your curry.

Step 3: Incorporate the Chickpeas and Liquids

Once the spices are aromatic, add the drained chickpeas to the pot, stirring to coat them in the spice mix. Then, pour in the coconut milk and chopped tomatoes, mixing everything until well incorporated. At this point, you can also add chopped bell pepper if desired for added texture and flavour.

Step 4: Simmer to Perfection

Bring the mixture to a gentle simmer and season with salt to taste. Allow it to cook uncovered for about 15-20 minutes, stirring occasionally, until the curry thickens and the flavours meld beautifully. If you’re using spinach or kale, stir it in during the last few minutes of cooking until it wilts.

Step 5: Finishing Touches

Once the curry is ready, taste and adjust the seasoning if necessary. For an added zing, squeeze in the juice of half a lime, which works wonders to brighten up the dish.

Step 6: Serve

Ladle the creamy coconut chickpea curry into bowls and adorn it with a generous sprinkle of freshly chopped coriander. Serve hot with fluffy rice or warm naan bread to soak up the delectable sauce.

Tips for Customisation

• Vegetables: Feel free to experiment with other vegetables like courgettes, carrots, or sweet potatoes.
• Protein: For added protein, consider incorporating tofu or tempeh.
• Spices: Adjust the spice levels according to preference; you can omit the chilli powder for a milder curry.

Conclusion

The Creamy Coconut Chickpea Curry is not only a fantastic dish for vegetarians and vegans but also a wholesome option for anyone looking to indulge in a comforting, flavourful meal. With its tantalising blend of spices and creamy coconut base, this curry is bound to become a favourite in your household. Enjoy it with loved ones for a dinner that’s full of warmth and delightful flavours!