
How To Make Creamy Chickpea Coconut Curry
Coconut brings a fresh tropical taste to any dish. In this recipe, we are using fresh Thai coconut to make this vegetarian coconut curry.
Serves:
Ingredients
- 4tbspcoconut butter
- ½red onion,chopped
- 1clovegarlic,minced
- 1tsppink Himalayan salt
- ½tspground cumin
- ¼tspblack pepper
- ¼tspfennel seeds
- ¼tspground coriander
- ¼tspground turmeric
- ¼tspgaram masala
- 1tbspcornstarch
- ¼cupwater
- 14ozcream of coconut
- 4curry leaves,or more to taste
- ½tspchili powder
- ½cupcooked chickpeas
- 2ozbroccoli florets,chopped
- 4smallbaby bok choy
Instructions
-
Melt coconut butter in a large saucepan over medium heat. Cook and stir onion and garlic using a wooden spoon until translucent and lightly brown in color for about 2 to 3 minutes.
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Season with salt, cumin, pepper, fennel seeds, coriander, turmeric, and garam masala; mix until well incorporated. Stir in corn starch until creamy paste forms.
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Slowly mix water into the saucepan to dissolve cornstarch and thicken the mixture. Keep stirring until there are no lumps.
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Stir in chickpeas and broccoli and briefly cook until just lightly crisp and tender. Mix in coconut cream and curry leaves and cover pan halfway with a lid. Simmer until liquid is reduced and has thickened for about 2 to 3 minutes.
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Remove lid and lower heat to medium-low. Cook and stir until liquid is reduced and curry is thick and creamy for 3 to 5 minutes. Add bok choy and cook until wilted and curry has further reduced for another 3 to 5 minutes.
Nutrition
- Calories:Â 1043.71kcal
- Fat:Â 52.23g
- Saturated Fat:Â 30.97g
- Trans Fat:Â 0.00g
- Monounsaturated Fat:Â 1.80g
- Polyunsaturated Fat:Â 1.05g
- Carbohydrates:Â 138.45g
- Fiber:Â 9.51g
- Sugar:Â 107.19g
- Protein:Â 11.05g
- Sodium:Â 1116.28mg
- Calcium:Â 166.35mg
- Potassium:Â 786.22mg
- Iron:Â 4.21mg
- Vitamin A: 75.41µg
- Vitamin C:Â 61.31mg
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