coconut chickpea curry

Ingrediencie

1 tablespoon coconut oil

1 large medium yellow onion, diced

4 garlic cloves, minced

1 tablespoon grated peeled fresh ginger

2 (15.5-ounce/439g) cans chickpeas, drained and rinsed

1 (13.5-ounce/398ml) can full-fat coconut milk

1 cup (240ml) low-sodium vegetable broth

2 tablespoons cury powder, or more to taste

1½ teaspoons Garam masala

1 teaspoon ground cumin

1 teaspoon kosher salt

1 bunch of cilantre, roughly chopped, plus more for garnish

Juice of 1 lime (about 2 tablespoons)

Cooked rice, for serving

Lime slices, for serving

Postup

1. In a large skillet, heat the oil over medium-high heat. Add the onion and sauté for 4 to 5 minutes, until softened. Add the garlic and ginger and stir together for another minute, until fragrant.

2. Add the chickpeas, coconut milk, broth, curry powder, garam masala, cumin, and salt. Stir everything together, bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes, so that the flavors can meld.

3. Remove from the heat and stir in the cilantro and lime juice. Serve the curry over plain rice, Coconut Rice (page 240), or cauliflower rice. Garnish with more cilantro and lime slices.

Poznámky

Chickpea shakshuka: heat chickpea curry in a small pan, dice in a Roma tomato and add sautéed beet greens. Make a well in the middle, crack in an egg or two into it and fook to your liking. Add goat cheese or feta cheese on top if desired.