Community Pick
Creamy Chickpea Curry
photo by dasebera
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 tablespoons oil
- 1 medium onion, chopped
- 3 large garlic cloves, minced
- 1 tablespoon red curry paste
- 1 (15 ounce) can chickpeas, drained
- 1 (13 1/2 ounce) can coconut milk
- 2 tablespoons soy sauce
- 1 medium tomatoes, chopped
- 1 tablespoon brown sugar
- 1 tablespoon fresh lime juice
- 1⁄4 cup chopped fresh basil or 2 tablespoons chopped cilantro
- 4 cups cooked jasmine rice
directions
- Heat oil in a large skillet over a medium high heat.
- Add onions and cook until they start to brown.
- Add garlic and curry.
- Stir-fry until garlic is soft and curry dissolved.
- Add chickpeas, Coconut Milk, and soy sauce.
- Bring to a boil and simmer 10 minutes.
- Add tomatoes, sugar, and lime juice.
- Simmer for 5 minutes.
- Stir in basil or cilantro until combined, and serve over rice.
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Reviews
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My absolute favorite new recipe. I've made this about a half dozen times now, it's the best curry recipe I've ever made! I make it with brown rice and it can be frozen so I have something healthy and tasty around even when I'm too busy to cook (especially good around exam time!). It's flexible too- I add carrot, edamame beans and spinach or whatever else I have around. Thank you!!
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Loved this! I didn't have red curry paste. I was too lazy to go to the grocery store & used yellow curry paste. I wouldn't recommend using yellow-it just doesn't look all that appetizing. The flavour of this dish is fantastic. It has a beautiful heat after you've swallowed-just perfect. Thanks for sharing this recipe!! It is fantastic...I'm off to get red curry paste!
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Tweaks
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Fantastic flavor! I had a lonely can of lite coconut milk in my cupboard that I've been wanting to use and picked this recipe as I had all the other ingredients too! I LOVED it! After reading a few similar recipes, I also added some frozen spinach and a few dashes of cayenne. I ate it over some leftover bulgur I had in the fridge. I will probably be making this weekly for my lunches! UPDATE: I just made this again and replaced the chickpeas with 1 cup of lentils and a chopped chicken breast. Just as tasty! I had to add about 1 cup of water also for the lentils. I replaced the tomato with a can of diced tomatoes. I love that this recipe is so versatile!
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this was amazing. I did put my own spin on it though. First I added 1/4 cup of cooked red lentils to add some protein. I ended up not tasting much of the lentils though, and will use 1/2 to 1/3 cup next time. Then I changed up the 2 TBS of soy sauce listed for 1 TBS soy sauce and 1 TBS Hoison Sauce. I used Light Coconut Milk in my recipe as well as Basmati rice instead of jasmine. I used the chopped cilantro in my meal. The meal was an excellent blend of spice and sweet. The coconut milk and brown sugar gave it such a sweetness but the red curry paste and (possibly Hoison Sauce) gave it a firey kick!
RECIPE SUBMITTED BY
KelBel
United States