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Coconut Curry Chickpea

October 5, 2017

 

INGREDIENTS


2 TABLESPOONS COCONUT OIL
2 MEDIUM YELLOW ONIONS/1 LARGE RED ONION,
SLICED
1 MEDIUM GREEN PEPPER, CHOPPED
2 MEDIUM CARROTS, CHOPPED
14 OUNCES/OR JUST UNDER 1 POUND FRESH
TOMATOES, DICED
1 LB. BAG OF CHICKPEAS, COOKED AND DRAINED
3 GARLIC CLOVES, MINCED
1 TEASPOON TURMERIC
¼ TEASPOON CUMIN POWDER
13.5 OUNCES COCONUT MILK, FRESHLY JUICED

2 TEASPOONS COCONUT FLOUR
1 TEASPOON CORIANDER SEEDS
½ TEASPOON CARDAMON SEEDS
½ TEASPOON CUMIN SEEDS
1 SMALL LIME
SEA SALT & PEPPER LIKE SEASONING TO TASTE
PARSLEY FOR GARNISH

 

 

DIRECTIONS


1. IN A DEEP POT OVER MEDIUM HEAT, ADD
COCONUT OIL, CUMIN, CARDAMON AND
CORIANDER SEEDS AND SLIGHTLY TOAST.


2. ADD IN THE ONIONS, GREEN PEPPERS, CARROTS
AND TOMATOES. GRIND SOME SEA SALT AND
PEPPER LIKE SEASONING TO TASTE AND STIR
TOGETHER. LOWER HEAT TO MEDIUM AND ALLOW
TO COOK UNTIL JUICES OF THE TOMATOES ARE
NATURALLY RELEASED AND ONIONS ARE SOFT,
ABOUT 10 MINUTES.


 

 

3. ADD CHICKPEAS, GARLIC, TURMERIC,

AND CUMIN POWDER TO POT. STIR TO COMBINE.


4. ADD IN THE COCONUT MILK AND STIR AGAIN.
ADD IN THE COCONUT FLOUR WHICH WILL HELP
TO THICKEN THE CURRY. BRING THE CURRY TO A
BOIL, AND THEN REDUCE TO MEDIUM-LOW SO
THAT THE MIXTURE CONTINUES TO SIMMER FOR 10
TO 12 MORE MINUTES.


5. TASTE AND ADD MORE SALT AND PEPPER LIKE
SEASONING IF NEEDED. ONCE DONE, REMOVE
CURRY FROM HEAT AND SQUEEZE LIME LIGHTLY
OVER THE TOP OF THE CURRY, STIR TO COMBINE.


6. GARNISH WITH PARSLEY LEAVES.


NOTE


ALLOW TO COOL SLIGHTLY AND THEN SERVE.
STORE IN AN AIR-TIGHT CONTAINER IN THE
FREEZER FOR UP TO A MONTH OR IN THE FRIDGE
AS LEFTOVER FOR A FEW DAYS.

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