Thai Coconut Chickpea Curry
The addition of coconut milk in this curry makes it more Thai than Indian as Indian cuisine tends to use yogurt or cream to get that silky texture. In contrast, Thai curries don’t contain any dairy products which makes them the perfect choice for any lactose intolerant foodies.
This quick and easy warm hug of a dish is perfect for a weeknight dinner and then leftovers for lunch the next day. Serve with basmati rice, garlic naan, and a scattering of cilantro. My my!
Ingredients
-1 tablespoon extra virgin olive oil
-1 medium sweet white onion, diced
-2 small sweet red or yellow peppers thinly sliced
-3 cloves garlic, minced
-1 tablespoon peeled, grated fresh ginger
-1 tablespoon garam masala
-1 teaspoon fine sea salt
-1 teaspoon ground cumin
-1 teaspoon ground turmeric
-cayenne and freshly-ground black pepper, to taste
-2 (15-ounce) cans chickpeas, rinsed and drained
-1 (15-ounce) can coconut milk
-1 (15-ounce) can fire-roasted diced tomatoes
1- large handful fresh baby spinach
-1 tablespoon freshly-squeezed lemon juice, plus extra lemon
wedges for serving
-chopped fresh cilantro or celery leaves, for topping
Note: The spices can be substituted for t tablespoons of red curry pasts
Method
Heat oil in a large heavy bottomed pot or sauté pan over medium-high heat. Add the onion and sweet peppers and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic, grated ginger, garam masala, salt, cumin, turmeric, a pinch of cayenne, and a few twists of black pepper and sauté for 2 minutes, stirring frequently.
Add the rinsed chickpeas, coconut milk, diced tomatoes and stir to combine. Continue cooking until the sauce reaches a simmer. Reduce heat to medium-low to maintain the simmer, and cook for 5 to 10 minutes.
Add the baby spinach or kale and lemon and stir until the spinach has wilted.
Taste and season the sauce with additional salt, pepper and/or lemon juice, if needed.
Serve warm over rice, garnished with fresh cilantro or celery leaves and extra lemon wedges.
Wine Pairings
There are some standard, very versatile options like Champagne, off-dry German rieslings, slightly sweet Vouvrays or crisp sauvignon blancs that all serve to cut through the richness of the curry.