Chickpea Curry

A creamy coconut milk sauce that generously coats tender chickpeas. The smell of toasted curry and ginger fills the kitchen as the sauce gently reduces.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 791
• Protein: 30 g
• Carbs: 81 g
• Fat: 35 g

Ingredients

• 500 g Chickpea ( cooked and drained )
• 2 piece Onion ( finely diced )
• 2 piece Garlic ( minced )
• 3 piece Round tomato ( diced )
• 400 ml Coconut milk
• 2 tbsp Ground curry
• 1 tsp Ginger powder
• 2 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 0.5 piece Fresh cilantro optional ( chopped )

Instructions

1. Sauté the aromatics

   In a sauté pan, heat the olive oil. Sauté the minced onions and garlic until they become translucent and soft, without browning.

2. Toast the spices

   Add the curry powder and ginger. Mix for one minute to toast the spices; the aroma should become intense and deep.

3. Reduce the base

   Stir in the diced tomatoes. Let them cook down over medium heat until the juices evaporate and the mixture thickens into a glossy paste.

4. Simmer and bind

   Pour in the chickpeas and coconut milk. Simmer gently until the sauce coats the back of a spoon. Finish with fresh chopped coriander.

Chef's tips

• Don't rush the onions; they must be soft to give body to the sauce.
• If the sauce reduces too much, loosen it with a splash of water to keep it creamy.

Storage

Keeps for 3 days in the fridge in an airtight container. Flavors are even better the next day.