Flavored Coconut Milk Chickpea Curry

by Editorial Staff

Friends! Today you will learn how to cook the dish that I have been making myself almost every week for more than a year now, and I still cannot stop admiring its taste. You will need some pretty tricky ingredients, but nothing that you can’t get hold of in a large supermarket.

Ingredients

  • Chickpeas – 230 grams (or 2 cans of ready-made);
  • Coconut milk – 1 can (400 ml);
  • Mashed tomatoes – 1 can / pack (400 or 500 ml)
  • 1 large onion
  • 3-4 cloves of garlic;
  • 1 hot chili;
  • 2-3 stalks of celery;
  • a small bunch of cilantro to serve.

From spices:

  • 1 tablespoon. a spoon with a large slide of curry seasoning (15-16 grams);
  • 1 tablespoon. a flat spoon of ground paprika (7-8 grams);
  • 1 teaspoon of ground coriander and cumin;
  • Freshly ground pepper (1 teaspoon) and salt (to taste).

Directions

  1. Soak the chickpeas for 8-12 hours, then rinse and cook for 2-2.5 hours. As inIn my hummus recipe, you can buy ready-made canned chickpeas, but this will significantly increase the cost of the dish.
  2. Let’s start cooking vegetables. Chop the onion and garlic finely, and the celery into small 0.5 cm pieces. Cut the chili pepper into thin half rings. If you don’t want the dish to turn out too spicy, remove all the grains from the pod first.
  3. Over high heat, start frying the onions for about 2-3 minutes, then send the garlic, chili and celery into the pan and fry for another 2-3 minutes until the onions are golden brown.
  4. Add 2 tablespoon to the vegetables. tablespoons of vegetable oil, pour all the spices into the pan and fry for another 30-40 seconds – this will help them reveal their aroma.
  5. Reduce heat to medium and pour in coconut milk and mashed tomatoes. Stir until smooth. Now is the time to add salt to the dish – start with 1 teaspoon and add salt if necessary.
  6. Add the chickpeas, stir again and turn off the heat – the curry is done! Let the dish stand under the lid for 10-15 minutes before serving.

The curry is best served with rice, garnished with a little cilantro on top. Bon Appetit!

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