This is so exciting!
You’re probably like “Curry isn’t THAT exciting, chill.” Well, I am excited about this recipe but what I’m talking about its being excited because I’m just hours from leaving for my next trip. I’ll be headed to Victoria B.C. in a matter of hours. I can’t wait!
But anyway, I’ve got recipe to share and because I’m in a little bit of a hurry I thought I’d keep this post fairly short.
I know I’ve probably told you this along with every curry recipe I’ve ever shared, but it’s not my family’s thing. Which is a shame because I adore any kind of curry. Well, that’s the beauty of having this blog I guess because I can still share these types of recipes with you and hope you’ll enjoy it like I do.
This one was literally one that I threw together on a weeknight for an easy meal. I was also trying to make good use of some of the veggies I knew would go bad while I’m gone. That’s the great thing about this is that you can use the vegetables you like and already have. I used some carrots, bell pepper, onion, and tomato, but any kind would go well in this.
I really hope you get the chance to make this in your own kitchen. See you in the next post!
Simple Indian Masala Chickpea Curry
- 1 tablespoon olive oil
- 1 large onion finely chopped
- 2 medium carrots chopped
- 1 medium red bell pepper chopped
- 4 roma tomatoes chopped
- 1 cup fresh basil leaves
- 2 garlic cloves minced
- 1 tablespoon curry powder
- 1 tablespoon Garam Masala
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1 tablespoon lime juice
- 1 15 oz / 425 gr can chickpeas, drained and rinsed
- 3/4 cup full fat coconut milk
- 3 tablespoons coconut sugar
- 1 teaspoon arrowroot powder or cornstarch
- sea salt to taste
- fresh chopped basil
- cooked basmati or jasmine rice
Optional for Servings:
- 4-6 large pita breads
Heat olive oil in a large saucepan over medium-high heat. Add carrots, pepper, onions, and about 1/2 teaspoon salt; cook until translucent, about 6 minutes stirring every now and then. Add garlic and galric, tomatoes, and fresh basil then cook for 2-3 more minutes. Add spices and stir until fragrant.
Add chickpeas and bring to a boil, then lower to a simmer and cook for 15 minutes.
After simmering, stir in coconut milk and simmer for 5 more minutes. In a small bowl whisk cornstarch with lime juice and 1 tablespoon of water. Add it to the curry along with the coconut sugar and cook until thickened. Season to taste with salt.
Remove from the heat, sprinkle with chopped fresh basil and serve with basmati or jasmine rice.