Insanely Quick Creamy Chickpea/Coconut Curry
1 onion, diced
4 cloves garlic, minced
1 red pepper, chopped
1 carrot, chopped
1 tablespoon olive oil
handful cherry tomatoes, or 1 medium tomato, chopped
2 cups chickpeas, drained
1 baked/cooked sweet potato
1 (15 ounce) can coconut milk
1 to 3 tablespoons hot curry powder
1 tablespoon turmeric
1 large bunch cilantro, chopped
1 to 2 teaspoons sea salt
black pepper and salt, to taste
1. Sauté the onion, garlic, red pepper, and carrot in the olive oil on medium high heat, until fragrant and onion is transparent. Add the cherry tomatoes, and cook a few minutes longer.
2. Add chickpeas, sweet potato, coconut milk, curry powder, turmeric, salt, cilantro, and black pepper.
3. Let simmer and bubble for about 10 to 15 minutes. Season with salt, and adjust to taste.
Serve over brown rice. Extremely fast, and nourishing supper! Yummy too!
SO HOW'D IT GO?
I just made this with my two omnivorous best friends, and we all loved it! Curry is always a treat for me and my friend who lived in Asia for four years, but even our extremely non-adventurous roomie tried it with some naan and ate it up! We fried up some flatbread naan in garlic and olive oil and it was absolutely amazing. Besides an issue with our sweet potato everything turned out alright. I'm going to have to say that if you like curry, lean more towards the 3 tablespoons of curry powder. This recipe is going in the keep stack for sure.
Well, first of all, I wouldn't say this recipe is insanely quick, considering all of the chopping and mincing involved.. (the cilantro took a little while :)
Just a quick tip: After washing your cilantro, put it in a bowl and chop it with kitchen shears. So fast and much easier than using a knife! Also works well with parsley and other such herbs/greens. :-)
Don't know that it was quick (though I did my choppin' the morning before), or creamy, but it sure as heck was tasty!
Alterations: cubed some tofu
This was so tasty, even though i added too much curry powder. sweet,spicy and comforting!
I made this for my three non-vegetarian friends and they gobbled it up. So creamy and satisfying. Throw in some currants for a sweet kick.
Really, really fast and easy! I didn't have tomatoes or cilantro and I was making this for my toddler and I, so I followed the sweet potato's lead and added ginger, cinammon, and brown sugar instead of curry and cilantro. WOW was it delicious and my toddler loved it, too.
Great blend of flavors! For the chickpeas, I used 1 16oz can, rinsed and drained. For the coconut milk, I used 1 14oz can Trader Joe's light. I used close to 2 T curry powder and 1 T turmeric. I also added a couple squirts Sriracha hot sauce. For the tomato, I used 1 medium, chopped (don't have problems with the skins). For the sweet potato, I used 1 large yam, which I microwaved for 8 minutes or so and then diced. I used only about 1/2 of a bunch of cilantro. I used 1 scant t salt, and this was plenty. Everything else, I used just as the recipe states. I found this dish to really creamy and flavorful. The finished product looks quite colorful and nutritious. I'm not an "insanely quick" chopper so this wasn't particularly "insanely quick" for me, but it wasn't overly labor intensive, either.
Well, first of all, I wouldn't say this recipe is insanely quick, considering all of the chopping and mincing involved.. (the cilantro took a little while :) But I definitely love the way this dish turned out! I altered quite a few things, though, because I don't really like spicyness, and because I thought even just one whole tablespoon of Curry Powder and Turmeric would have been wayy too much. I put in more like a teaspoon of each, plus a few more shakes; 2 cloves of garlic; only a sprinkle of red pepper spice; and about 1/4 a 'large bunch' of cilantro leaves. I also found that one can of chickpeas was plenty, and since I used regular chopped tomato instead of cherry ones, the chopped tomato disappeared, leaving behind tiny skins.
:whew: Okay. So I definitely recommend this, it has quite an amalgamation of flavors, everything blended together and came out very creamy and tasty. If you like hot/spicy stuff a lot, the recommended amounts of ingredients would probably work for you! But my advice is to just eyeball it to your tastes.
YUM! I puree'd the chic peas before adding since my husband is not a big fan of them, and he didn't know they were there. Also topped it off with a swirl of agave nectar to sweeten it up. Oh, and there is nothing like a hot cherry tomato exploding in your mouth! I think I'll have another!
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