Coconut Chickpea Curry
3 Tablespoons coconut oil, ghee or olive oil
1 medium yellow onion, small dice
4 large cloves garlic, sliced thin
2 inch knob of fresh ginger, rough ends removed and finely chopped
1 heaping Tablespoon ground turmeric
1 Tablespoon coriander seed
2 teaspoons cumin seed
1 can of organic chopped tomatoes
1 can chick peas with the water
1 can Kidney beans, drained
1 can full fat coconut milk
salt to taste
splash of red wine vinegar or lemon juice if necessary
~makes 4-6 servings
Heat the oil in a high sided saute pan on high, add onions, garlic and ginger. Turn the heat down to medium-high and saute for about 5 minutes stirring occasionally. Add your spices and continue to cook for another 3-4 minutes, stirring frequently to keep the spices from burning, they should become quite fragrant. Add the tomatoes; juice and all, the chick peas including the liquid from the 1 can and the coconut milk. Turn the heat down to medium-low, cover and leave to simmer for about two hours, stirring occasionally. If too much of the liquid reduces you can add a splash of filtered water.
Taste and season with salt. Depending on the acidity of the tomatoes you may need a splash of red wine vinegar or a squeeze of lemon to brighten it up.
Serve over steamed brown rice, faro or quinoa. Top with some sliced green onions if you have them. This dish is also great on it’s own with some pita bread or naan and a salad of any kind (the kale salad is a personal fave).
Tips & Notes~
- Add a dash of cinnamon, cardamom, or cayenne for some kick!
- If you do not have any of the spices a good Madras curry powder (Indian curry) can be used- about 2+ tablespoons.
- Toss in a cup of frozen peas at the very end to get your greens.
- Substitute light coconut milk but just know that the richness will diminish a bit.
- Top with some toasted almonds, dried currant/raisins or some flaked coconut
Truth be told Corinna and I walked out of the house to do the said photo shoot and left this bubbling away on the stove only intending to be away for an hour or so. We came back over two hours later and the pot of yumminess was a bit scorched on the bottom (I left it on a bit too high of a heat). I added a little water and gave it a good stir and she was all better, it even seemed to add to the flavor. This step is not necessary however but if it happens, be sure to only scrape the bottom if it is browned…not black! And remember next time you are stocking your pantry or things are on sale do not hesitate, after all canned food drives are coming up if all else fails!
Hi! I tried made this recipe and it tasted great but it doesn’t look quite like what’s in your picture. It’ much more yellowy and yours appears to have kidney beans or something in it. I wasn’t quite sure if you wanted whole coriander or ground coriander but I decided to go with whole coriander and maybe that accounted for it being more yellow? The other thing I was unsure of was whether you meant for the 3 tablespoons of oil just to fry the onions, garlic and ginger or to go straight into the mix, I decided just to use it for the frying. I also made a few alterations. I like my curry spicy so I crushed up a few very hot peppers and threw them and I also used a whole half a bulb of garlic.
Next time I make this I think I’m going to go with 1 can chick peas and half a can kidney beans just to give it a greater sauce to solids ratio and a little more variety.
Thank you very much for this wonderful recipe.
Thanks for making and I am so happy that it turned out well. Yes I did use 1 can of kidney beans for the one in the photo as I did not have two garbanzo the second time I make it. The recipe works either way but I did adjust the recipe so that it is not confusing to people, thank you! And I use whole corriander as well but ground will work also.
Thank you and I look forward to more feedback!