Chickpeas in Coconut milk curry recipe comes to rescue when nothing is planned or if I have way too many cans of coconut milk and chickpeas are stored in my cabinet. This can be cooked under 45 mins with minimal advance prep (barring the situation with chickpeas of course).
I always enjoy this with some steamed Basmati rice. I bulk cook this to last for few more days and later enjoy the left over curry with rice/roti or by topping it over a toast as well.
Chickpea with Coconut Milk Curry
If you dont like coconut milk then it can be substituted with almond or cashew milk or even cashew paste.
How would you like this quick dish to be served at your home?
Chickpeas Coconut Curry
Heat the oil in a large pan and add the onions. Cook until softened, about 10 mins.
Add the garlic and spices, and stir to combine. Cook for 1-2 mins, then add diced tomatoes, break up with a wooden spoon once they begin to cook and simmer for 10 mins.
Pour in the coconut milk and season. Bring to the boil and simmer for a further 10-15 mins until the sauce has thickened.
Add the chickpeas to the mixture and stir everything well. Check seasoning and add salt to taste. If the gravy is too thick, you can add some water as well.
Serve hot with Basmati Rice and chopped coriander leaves and maybe a wedge of lemon (optional)
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