Chickpea Curry with Coconut and Lemon
What does it include?
Ingredients
- 30 ml olive oil
- 1 medium onion chopped
- 2 cloves minced garlic
- 15 ml curry powder
- 1 can (400g) crushed tomatoes
- 1 can (400g) coconut milk
- 240 ml cooked chickpeas
- 1 lemon, juice and zest
- Salt and pepper to taste
- Chopped fresh cilantro to decorate
- Cooked rice to serve
How to prepare it step by step?
Preparation
- Heat the oil in a pot over medium heat until shimmering.
- Sauté the onion and garlic until golden and fragrant, about 3-4 minutes.
- Add the curry powder, stirring constantly until it becomes aromatic and coats the onions, about 1 minute.
- Pour in the crushed tomatoes and coconut milk, stirring to combine.
- Simmer over low heat for 10 minutes, allowing the flavors to meld.
- Stir in the chickpeas, lemon juice, and zest, cooking for an additional 5 minutes until heated through.
- Season with salt and pepper to taste.
- Serve hot over rice, garnished with fresh cilantro for a burst of color and freshness.
Full description
Indulge in this aromatic Chickpea Curry with Coconut and Lemon, where creamy coconut milk meets the zesty brightness of lemon, creating a harmonious symphony of flavors. Nutritious chickpeas are simmered with a rich blend of spices, offering a comforting and satisfying meal. The curry's aromatic spices and the citrusy aroma of lemon zest elevate the dish, making it a delightful experience for your senses. Serve it over fluffy rice for a complete, nourishing dinner.
