Mild chickpea coconut curry recipe.

I wanted to make sure to record this chickpea coconut recipe because I made it in my usual “eyeball it” manner and I won’t be able to replicate it exactly if I don’t write it down. It turned really good, here is how I made it.

I used this recipe as a starting point. I made enough to feed two people and we had enough leftovers for one lunch. When cooking for more people, double the recipe.

Ingredients* (see notes below):

• 1/2 medium onion, chopped
• 2 garlic cloves, minced
• 1 medium tomato, chopped
• 1/2 tsp turmeric
• 1/2 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp salt
• 1 14 oz. can coconut milk (I used light)
• 1/2 head of cauliflower, chopped (I used leftover roasted)
• 1 15 oz. can of chickpeas
• 3 oz. spinach
• 1-2 tbsp canola oil
• A few fresh basil leaves for serving (optional)

 

*Notes:

1. Instead of turmeric, coriander, and garam masala you can use 1 1/2 tsp of curry powder.
2. Cauliflower and spinach amounts are flexible. Feel free to use more or less of either, or omit one entirely.
3. I had leftover roasted cauliflower and used that. Next time I think I will roast cauliflower before adding to the curry– the roasted flavor added a lot to the dish.
4. This curry is very mild. To up the heat factor, you can add some cayenne pepper, jalapeno, or chili pepper when adding the spices in step 1.

Method:

1. Saute the onion for 5 – 7 minutes on medium heat in canola oil (or other cooking oil) until soft. Add the garlic, turmeric, coriander, and garam masala (or curry powder), salt and cook stirring for a minute or two until fragrant.
2. Add tomatoes, give everything a good stir, and cook covered for 10 minutes.
3. Add the chickpeas, coconut milk, and cauliflower. Give it a stir, cover and cook for 15 – 20 minutes until cauliflower is tender. (I used some leftover roasted cauliflower and needed less time).
4. Stir in the spinach, stir until wilted. Check if it needs more salt.
5. At this point, if you’d like a thicker consistency (I did), simmer it uncovered for 10 minutes or so, stirring.
6. Sprinkle with basil and serve over Basmati rice.

 

 

I made this curry for Phoebe and me while Brian is out of town. It is not spicy at all– she wouldn’t tolerate a hint of heat. I was sceptical about her actually eating it.  Although she is always expected to try new food and she is good about that, she is not there yet with strong flavors like Mexican or Indian. She surprised me and ate the whole serving!