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Vegetable and Chickpea Curry with Coconut Milk
Created by: Howcan Team
Ingredients
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 2 teaspoons of curry powder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground turmeric
- 1/2 teaspoon of cayenne pepper
- 1 can of chickpeas, drained and rinsed
- 1 can of coconut milk
- 2 cups of mixed vegetables (such as bell peppers, carrots, and peas)
- 1 cup of spinach, chopped
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat 1 tablespoon of vegetable oil over medium heat.
- Add 1 chopped onion and cook until softened, about 5 minutes.
- Stir in 3 cloves of minced garlic and 1 tablespoon of grated ginger, and cook for another 2 minutes.
- Add 2 teaspoons of curry powder, 1 teaspoon of ground cumin, 1 teaspoon of ground turmeric, and 1/2 teaspoon of cayenne pepper. Cook for 1 minute to toast the spices.
- Pour in 1 can of coconut milk and 1 can of drained and rinsed chickpeas. Stir to combine.
- Add 2 cups of mixed vegetables and 1 cup of chopped spinach. Season with salt and pepper to taste.
- Simmer the curry for 15-20 minutes, or until the vegetables are tender and the flavors have melded together.
- Garnish with fresh cilantro and serve hot with steamed rice or naan bread.
The history of Vegetable and Chickpea Curry with coconut milk traces back to the rich culinary traditions of South Asia. This aromatic and creamy dish has been perfected over generations, with each region adding its own unique twist. Renowned chefs like Madhur Jaffrey and Vikas Khanna have popularized this dish, infusing it with their culinary expertise. The use of coconut milk instead of regular milk adds a luscious creaminess and a hint of tropical flavor to the curry, elevating its taste profile. Today, the best versions of this dish can be savored in authentic South Asian restaurants, particularly in regions like Kerala, India, and Sri Lanka. The key to getting this dish right lies in the perfect balance of spices, the freshness of the vegetables, and the quality of the coconut milk. For a unique twist, some chefs also incorporate lemongrass or kaffir lime leaves to infuse the curry with a refreshing citrusy aroma. Whether enjoyed with fluffy basmati rice or flaky naan bread, Vegetable and Chickpea Curry with coconut milk is a delightful culinary experience that continues to captivate food enthusiasts worldwide.
45 min
4
350 calories
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