Tuesday, December 18, 2007

Coconut Curry Chickpeas

I love the creaminess of coconut milk and thought I would pair it with tomato and warm spices like cinnamon. The result was rather tasty. If my Mom had made Indian food when I was a kid, this might qualify as comfort food.


On a separate note: the boys all had a pediatric checkup and they are doing great! We have a new doctor since moving back to Canada, so I was afraid we were going to get some anti-vegan "where will they get their protein you crazy hippies?" speech. But, the boys are healthy and hearty and full of energy.

INGREDIENTS
- 2 tsbp oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1" piece of ginger, minced
- 1 can of chickpeas, drained and rinsed
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/4 tsp allspice
- 1/2 tsp garam masala
- 1 tsp salt
- 2 heaping tbsp tomato paste
- 1 can coconut milk
- 1/4 cup chopped cilantro

METHOD:
1. Heat oil in a saucepan over medium heat. Saute onion and ginger for 12-15 mins, until onion is a deep golden brown. Add garlic and saute for 1 minute.
2. Add chickpeas and spices and fry for 2 mins. Add tomato paste and coconut milk and bring to simmering. Adjust spices to your liking. Garnish with cilantro and serve over rice.

12 comments:

Lucy said...

Fab curry - I love the texture of chick peas and rice together... inspiring blog :D

Veg-a-Nut said...

Congrat on your healthy growing children and yeah! that you have a doctor who is ok with feeding a child a vegan diet. This dish of yours look wonderful. I love coconut milk and in fact have some in the freezer that I desperatly need to use.

Paulina said...

That looks so good! I might just have to try it :)

Anna Banana said...

I will definitely try this! BTW, I bestowed the over-achiever award to you because I'm jealous of your vegan culinary skills. Yes, it's a good thing!

Alexis said...

This sounds so good! I love curry with chickpeas but have usually paired them with tomatoes. I'll have to try this creamier version.

mustardseed said...

Nice(: I eat chana masala about once a week and I adore it.

But chana masala doesn't require any coconut milk, so yours must be alot creamier. And decadent(:

SaraJane said...

Those look amazing. I'm definitely going to try this. I love Indian food so much.

isis-goddess-98 said...

OMG thank you x 1,000,000. I have been looking for a simple, tasty curry and I think you've got it down! I will be whipping this up tonight ^_^

John R. Maass said...

I made this tonight--it is very good, although I would recommend a wee bit more garam masala, and a wee bit lewss all spice. But, wife liked it VERY much.

Dynah said...

I know this recipe is from long ago, but I'm just eating it for the first time. I made it this weekend and froze portion to eat during the week, and it has made my evening very nice after a long day at law school. Thanks!

Leigh said...

What a great easy and inexpensive recipe! I made this for dinner tonight and will be eating it for the next couple nights. Thank you so much! Perfectly seasoned and not overly spicy.

Agata Smialy said...

That is very inspiring! I added some modifications (sweet potatoes and okra) and it came out really really great. Thanks for inspiration ;)