Asian fare,  gluten free,  main course,  vegan,  vegetarian

Creamy Coconut + Curry Chickpeas

As I gorged myself on the test run of these Creamy Coconut + Curry Chickpeas, I heard a constant nag in my head, “Girl! Slow down!  Make it last!”

Good advice, but not very realistic. I couldn’t.stop.eating. Seeing the bottom of my empty bowl was the saddest thing to happen to me in a long time.

Obviously, this recipe is a WIN. Here’s why…

Because even Indian-spice newbies can create this amazingly absolutely delicious yet quick and simple dish and their own signature House Blend Curry Powder. It will take me a while to come down from this achievement-high.  It was an exciting Indian-Thai fusion spice adventure. Making such a scrumptious dish is a pretty big deal for me.

Here’s the thing.

Every time The Man and I dine at our favorite Indian restaurant, I marvel over the complexity of flavors that goes into all those fragrant, colorful dishes. And then I vow to attempt to cook Indian cuisine at home so I can eat it all day long.

And then I swear I am NOT going to cook Indian cuisine because I feel intimidated by its balance and perfection.

And then I curse for equivocating.

Don’t be like me. Commit right now to making this exquisite Creamy Coconut + Curry Chickpeas dish, a fusion of Indian spice and coconut milk, typically found in Thai food.

So what are you waiting for?  It’s as easy as 1-2-3! Let’s go!

  • Saute your aromatics: the onion, garlic, and jalapeno in oil until fragrant and softened.
  • Then add in the spices, herbs, and the rest of your ingredients, such as coconut milk.
  • Serve it Basmati rice, Jasmine rice, or naan; Garnish with lime, pepper flakes, and cilantro.

I have listed Madras curry as an ingredient. While a regular curry blend will suffice, there is something deeper and more tropical about Madras. Both curry blends have golden turmeric, earthy cumin, and nutty fenugreek, but Madras has more fire, evident in its heat and color. The coconut milk, however, calms the Madras, so the heat is not overwhelming.

If you are using dried chickpeas, soak them in very hot–boiling water for at least an hour (4 hours to overnight is ideal) and then cook them for 35-45 minutes. You want them to be firm but not chewy.

This recipe should serve 4. I scoff at that. If you gobble down food like The Man and I do, this recipe will serve two. Or it can serve three hungry people. Or I guess it could feed four portion-conscious people.

Enjoy this dish with a tall, cold Taj lager or a bright glass of bubbles!

XXOO  AB

If you make this recipe, I’d love to hear about it!  Leave a comment below and tag #nakedepicurean on Instagram so we can celebrate together!

Creamy Coconut + Curry Chickpeas

INGREDIENTS
  • 1 teaspoon olive oil
  • ½  onion, chopped
  • 4 garlic cloves, minced
  • 1 jalapeno pepper, finely chopped
  • 2-3 tablespoons Madras curry (or use your own recipe)
  • 5 sweet mini-peppers, sliced
  • 1 tablespoon minced ginger
  • 1 teaspoon fresh lime juice
  • ¾  teaspoon salt
  • 2 cans of chickpeas
  • 13.5 oz can coconut milk
  • 1-1 ½ cups broth or water (for desired consistency)

Jasmine or Basmati rice or naan

Garnish with lime juice, cilantro, pepper flakes

INSTRUCTIONS

1. Heat 1 teaspoon of oil in a large pan.  When oil starts to shimmer, add onion, garlic, jalapeno and salt; saute 3 to 4 mins until translucent.

2. Add the remaining spices and stir well to incorporate. Add the mini peppers and ginger; stir.

3. Drain and rinse the chickpeas; add to the pan. Add lime juice, coconut milk and broth/water and stir well. Cook half-covered for 20 minutes. In the meantime, cook your rice.

4. Taste and adjust salt and flavor; add more spices if needed. Chickpeas should be toothsome, not mushy. Use a fork to mash some of the chickpeas to make the curry more creamy.

5.  Serve with rice or naan. Sprinkle with chopped cilantro, the squeeze of a lime and pepper flakes for more heat.

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