Creamy Chickpea Curry (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Fresh tomatoes
02 -
1 green chili
03 -
4 sweet bell peppers
04 -
1 can of chickpeas
05 -
1 onion, chopped up
06 -
A neutral cooking oil
07 -
2 garlic cloves
08 -
100 ml of coconut milk
09 -
Chopped fresh parsley
→ Spices
10 -
Adjust salt to suit your taste
11 -
½ tsp ground coriander
12 -
½ tsp ground cumin
13 -
½ tsp chili powder
# Instructions:
01 -
Dice the tomatoes. Chop the sweet peppers into thin slices, and finely mince your onion and garlic.
02 -
Heat a splash of neutral oil in a pan. Toss in the onion and garlic, cooking until softened. Add the spices (chili powder, cumin, coriander), stir, and let them cook briefly. Mix in the tomatoes and allow the mix to simmer so the flavors come together.
03 -
Pour in the coconut milk, then mix in the diced bell peppers and drained chickpeas. Add salt to taste. Let it cook over medium heat until the bell peppers are tender.
04 -
For some added heat, scatter fresh chili slices on top before serving. Pair it with naan or fluffy basmati rice and enjoy!
# Notes:
01 -
This Indian-inspired vegetarian dish is bursting with flavor and can be tossed together in just 20 minutes.
02 -
Serve it with homemade naan or basmati rice for the perfect pairing.
03 -
If you don't have sweet peppers, zucchini or eggplant works just as well.
04 -
For a creamy consistency, swap coconut milk with regular milk or cream.