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Chickpeas are treasures in my kitchen, and this curry's become my go-to dish. I dreamed it up one night when I wanted something comforting but different from my usual meals. The coconut milk wraps all the veggies in a creamy sweetness while the spices tingle your taste buds.
Wanderlust-inspiring curry
What gets me every time is how the creamy coconut milk mingles with my colorful veggies. The chickpeas turn soft, the zucchini stays crisp, and the bell pepper adds a sweet touch. It's a flavor party that never fails to impress.
Shopping list for amazing curry
- Chickpeas: 550g already drained
- Red bell pepper: 100g cut into tiny colorful cubes
- Large onion: Thinly sliced
- Zucchini: Chunky diced pieces
- Ripe tomato: Adds flavor and color
- Fresh garlic: One nice clove
- Coconut milk: 400ml smooth and rich
- Curry paste: One big spoonful
- Fresh ginger: Lovingly grated
- Golden turmeric: For color and taste
- Mild chili: Just enough kick
- Fresh herbs: Cilantro or parsley depending on mood
- Salt and pepper: Adjust to taste
Kitchen magic happens
- Start with basics
- My onion and garlic slowly brown in a bit of olive oil in my favorite pan.
- Spice celebration
- Then I throw in curry paste, ginger, turmeric, and chili – the aromas float up.
- Veggies join the party
- The diced veggies and chickpeas go in next, and I stir everything together carefully.
- Sauce comes together
- Coconut milk coats everything, then I let it simmer for 20 minutes, stirring now and then.
- Final touch
- I sprinkle fresh herbs on top, check the seasoning, and it's ready to eat with steaming rice.
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Insider tips
Sometimes I toss in a handful of spinach at the end for extra color. My curry tastes even better the next day after all the flavors mix together overnight. I warm it up slowly to keep that creamy texture just right.
Frequently Asked Questions
- → Can canned chickpeas be used?
- Absolutely, canned chickpeas work fine. Rinse them beforehand. You could also use dried ones if soaked and cooked first.
- → How do I thicken the sauce?
- Cook it uncovered a bit longer to naturally reduce the sauce. Mashing some chickpeas also makes it thicker.
- → Can this curry be prepared ahead?
- It keeps well in the fridge for 2-3 days. Flavors even improve over time. Reheat gently, adding a bit of water if needed.
- → Is this curry freezer-friendly?
- Yes, it freezes well. Let it cool fully before freezing, and it will last up to 3 months.
- → What should I serve with it?
- It’s great with basmati rice, quinoa, or naan bread. A green salad also pairs nicely for a lighter meal.