Coconut Chickpea Curry

Ingredients and Weight:

• 2 cups cooked chickpeas (10 oz)
• 1 can (13.5 oz) coconut milk
• 2 tbsp curry powder
• 2 tbsp garam masala (or Indian spice mix)
• 1 tsp salt
• 1 tsp turmeric powder
• 1 large onion, chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 inch cinnamon stick
• 2 tbsp vegetable oil for cooking

Preparation Time:

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

1. In a large pot, heat the oil and add the chopped onions. Sauté until softened and slightly golden.
2. Add the garlic and cinnamon stick and cook for another minute.
3. Stir in the curry powder, garam masala, and turmeric powder. Mix well to combine.
4. Add the cooked chickpeas and stir to combine with the spice mixture.
5. Pour in the coconut milk and mix well. Bring to a boil, then reduce to a simmer.
6. Simmer for about 20 minutes, or until the curry reaches your desired thickness and flavor. Season with salt.
7. Serve hot with rice or naan bread.

Nutritional Information:

• Calories: Approx. 350 per serving (based on 8 servings)
• Fat: 18g
• Carbohydrates: 35g
• Protein: 12g

Dish Characteristics:

• Rich and creamy curry with a blend of Indian spices and coconut milk.
• Chickpeas provide a hearty and vegetarian-friendly option.
• Can be served as a main dish or paired with rice or bread.

User Comments:

• "This curry was delicious! The combination of coconut milk and chickpeas was creamy and flavorful."
• "I love the blend of spices in this dish. It's not too spicy but still has a great flavor."
• "This is a great vegetarian option for a busy weeknight dinner."

Special Precautions and Tips:

• Be sure to use full-fat coconut milk for a richer, creamier curry.
• Adjust the seasoning according to your preference, adding more salt or spice if desired.
• For a smoother curry, blend a few spoonfuls of the cooked curry in a blender before serving.