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This is so exciting!

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You’re probably like “Curry isn’t THAT exciting, chill.” Well, I am excited about this recipe but what I’m talking about its being excited because I’m just hours from leaving for my next trip. I’ll be headed to Victoria B.C. in a matter of hours. I can’t wait!

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But anyway, I’ve got recipe to share and because I’m in a little bit of a hurry I thought I’d keep this post fairly short.

I know I’ve probably told you this along with every curry recipe I’ve ever shared, but it’s not my family’s thing. Which is a shame because I adore any kind of curry

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This one was literally one that I threw together on a weeknight for an easy meal. I was also trying to make good use of some of the veggies I knew would go bad while I'm gone. That's the great thing about this is that you can use the vegetables you like and already have. I used some carrots, bell pepper, onion, and tomato, but any kind would go well in this.

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I really hope you get the chance to make this in your own kitchen. See you in the next post!

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Simple Indian Masala Chickpea Curry

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 - 6 servings

A quick and simple curry recipe with chickpeas and coconut milk. Perfect for weeknight dinners.

Ingredients

1 tablespoon olive oil
1 large onion, finely chopped
2 medium carrots, chopped
1 medium red bell pepper, chopped
4 roma tomatoes, chopped
1 cup fresh basil leaves
2 garlic cloves, minced
1 tablespoon curry powder
1 tablespoon Garam Masala
1 teaspoon ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon turmeric
1 tablespoon lime juice
1 (15 oz / 425 gr) can chickpeas, drained and rinsed
3/4 cup full fat coconut milk
3 tablespoons coconut sugar
1 teaspoon arrowroot powder or cornstarch
sea salt to taste
fresh chopped basil
cooked basmati or jasmine rice

Instructions

Heat olive oil in a large saucepan over medium-high heat. Add carrots, onions, and about 1/2 teaspoon salt; cook until translucent, about 6 minutes stirring every now and then. Add garlic and galric, tomatoes, and fresh basil then cook for 2-3 more minutes. Add spices and stir until fragrant.
Add chickpeas and bring to a boil, then lower to a simmer and cook for 15 minutes.
After simmering, stir in coconut milk and simmer for 5 more minutes. In a small bowl whisk cornstarch with lime juice and 1 tablespoon of water. Add it to the curry along with the coconut sugar and cook until thickened. Season to taste with salt.
Remove from the heat, sprinkle with chopped fresh basil and serve with basmati or jasmine rice.

For more great food ideas and inspiration, please do not forget to look at my other recent posts

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.

And, by the way, to all the minnows out there, my intro post did a huge $0.21. The key to success on Steemit is to be consistent and persistent. Click on the link below for some great tutorials on how you can also succeed on the steem blockchain: