Basil Chickpea Curry

• 份量: 2 servings
• 准备时间: 5 minutes
• 总时间: 20 minutes

配料

1 tablespoon olive oil

1/2 small sweet onion, (diced (about 1/4 cup)

1 bell pepper, (chopped)

3 garlic cloves, (minced)

2 tablespoons chopped fresh ginger

1/2 teaspoon salt

1/2 teaspoon pepper

1 ½ tablespoons dried basil

1 tablespoon curry powder, (or more, if you love it!)

1 to 2 14 ounce cans chickpeas, drained and rinsed (I like to use 2!)

1 14 ounce can full-fat coconut milk

2 tablespoons freshly squeezed lime juice

1 handful fresh basil, (chopped (optional)

rice, (for serving)

naan, (for serving)

步骤

Note: if you want to serve rice with the curry and need to make it, prepare that first so it can cook while you make the curry!

Heat a large skillet over medium heat and add the olive oil. Once it’s hot, add in the onion, peppers, garlic and ginger with a pinch of salt and pepper. Cook until the onions soften, about 5 minutes.

Stir in the basil and curry powder. Cook for 2 minutes. Stir in the chickpeas. Stir in the coconut milk and lime juice. Stir and bring the mixture to a simmer. Simmer for 5 minutes. Taste and season with more salt, pepper or lime juice if necessary. Stir in the fresh basil.

Serve with your favorite rice, naan or just in the bowl by itself!