Chickpea Yellow Curry
Delight in the goodness of Chickpea Yellow Curry—a quick, vegetarian-friendly joy blending Thai and Indian flavors. With an affordable cost and a 45-minute prep time, this creamy, 400-calorie masterpiece features chickpeas, coconut milk, and aromatic spices. Personalize it to your taste, and relish the simple pleasure of a satisfying, flavorful meal.
Equipment
- Large skillet or saucepan
- Wooden spoon
- Cutting board
- Knife
- Measuring cups and spoons
- Rice cooker or pot for cooking rice
Ingredients
- 2 cans (15 oz) chickpeas drained and rinsed
- 1 large onion finely chopped
- 2 bell peppers sliced
- 3 carrots peeled and sliced
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 2 tablespoons yellow curry paste
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 lime juiced
- Salt and pepper to taste
- Fresh cilantro chopped (for garnish)
- Cooked white or brown rice for serving
Instructions
Prep Ingredients:
- Chop the onion, bell peppers, and carrots.
- Mince the garlic and grate the ginger.
Cooking Curry:
- In a large skillet or saucepan over medium heat, sauté the chopped onion until softened.
- Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes.
- Stir in the yellow curry paste, turmeric, cumin, and coriander powders. Cook for another 2 minutes to allow the spices to bloom.
- Add the sliced bell peppers and carrots to the pan, cooking until the vegetables start to soften.
Chickpeas and Coconut Milk:
- Pour in the drained and rinsed chickpeas, stirring to coat them with the spices and vegetables.
- Pour in the coconut milk and stir well to combine.
- Add soy sauce, brown sugar, lime juice, salt, and pepper. Stir to combine.
Simmer and Serve:
- Allow the curry to simmer on low heat for about 15-20 minutes until the vegetables are tender and the flavors meld together.
- Taste and adjust the seasonings if needed.
Serve:
- Serve the chickpea yellow curry over cooked white or brown rice.
- Garnish with freshly chopped cilantro.
Notes
- You can customize the vegetables based on your preference or what's in season.
- Adjust the spice level by adding more or less yellow curry paste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often intensify the next day.