Tasting Life One Dish At A Time

Entree

Chickpea Curry with Coconut Milk

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Chickpea Curry with Coconut Milk

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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Course: Entree
Cuisine: Indian
Keyword: Veggie
Ingredients Equipment Method

Ingredients
  

  • 1 tbsp ghee
  • 1 leek diced
  • 1 tbsp Garam Masala
  • 1 tsp cinnamon
  • 1 tsp ginger gound
  • 1 tsp tumeric ground
  • 1/4 tsp pepper
  • 1 tsp salt
  • 2 tbsp tomato paste
  • 14 oz coconut milk
  • 14 oz chickpeas washed
  • 1 lime quartered
  • cilantro chopped
  • 1/4 c yogurt

Equipment

  • Skillet
  • Spoonula

Method
 

  1. Melt the ghee in the skillet over medium heat. Add the diced leeks, sauté until translucent.
  2. Add the Garam Masala, turmeric, ground ginger, cinnamon, and pepper. Stir briefly to toast the spices.
  3. Add the coconut milk, tomato paste and salt. Stir until all are blended well and then add the chickpeas.
  4. Cook over medium-heat, stirring frequently until the sauce thickens (10-15 minutes).
  5. Serve the chickpea curry with a squeeze of lime, a dollop of yogurt and garnish with plenty of cilantro.

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