Coconut Chickpea Curry - My Legume Love Affair - Sixth Helping
A creamy, nutty curry so fast and easy you can practically
prepare it with your eyes closed. The original recipe calls for
jalapeño peppers, but I replaced them with a small handful of
tiny, Thai chiles, because some like it hotter - much hotter.
prepare it with your eyes closed. The original recipe calls for
jalapeño peppers, but I replaced them with a small handful of
tiny, Thai chiles, because some like it hotter - much hotter.
Sweet little thing, isn't it? Beware!
Coconut Chickpea Curry - Slightly adapted from the Vikram Vij Green Onion Coconut Chickpea recipe found here in his Elegant & Inspired Indian Cuisine
Ingredients
2 tablespoons flavorless oil (such as canola or safflower)
2 teaspoons cumin seeds
1 medium onion, chopped
1 generous inch fresh ginger root, peeled and slivered
4-6 tiny green Thai chiles, chopped with seeds retained* (or hot green chile pepper of your choice)
1/2 cup canned peeled tomatoes
4 heaping cups cooked chickpeas, drained of their liquid
1/2 cup coconut milk
1/2 cup chopped green onions
1 teaspoon salt
Ground black pepper
Method
In a large skillet, heat the oil over low heat until thin. Add cumin seeds and fry them until they are slightly toasted and fragrant (less than a minute). Add onion, stirring occasionally until golden and translucent (about 5 minutes.) Add ginger root, chiles and tomatoes, stirring to combine. Cook for about 3 minutes, then add the chickpeas and coconut milk. Stir in salt. Bring to a slow boil, then reduce heat to low, barely simmering until heated through (about 4 minutes). Stir in green onions. Cook another few minutes. Remove from heat. Top with a few cranks of ground pepper. Serve with naan bread or basmati rice. Serves 3-4. --
* Do not rub your eyes while cutting hot chiles. For those with delicate skin, wear thin latex gloves. Wash hands thoroughly after cutting. For a less incendiary bite, discard seeds and ribbed internal membranes which hold much of the heat.
This recipe is for Suganya of Tasty Palettes, hosting My Legume Love Affair Sixth Helping, closing today.
Been There, Done That~
Mango and Tomato Curry
Salsa Verde
Lotus Root Curry
Other People's Eats ~
Pindi Chana
Curried Lentils
Surti Livla Nu Shak
HAPPY NEW YEAR, EVERYONE!
I've promised to learn to love chick peas this year, so this recipe goes right to the top of my list. Wishing you a delicious 2009....
ReplyDeleteLove that chilli pic - like some long-tailed swallow (if I get that bird's name right). What is the base design? A book cover?
ReplyDeleteBeautiful picture of the chilli, and chickpea curry looks great - I too haven't tried this version! Happy 2009:)
ReplyDeleteThat looks warming!
ReplyDeleteHappy New Year!
Have a very safe, happy and tasty New Year Susan. I don't always take the time to comment but it has been enjoyable following your blog over the past year and I look forward to 2009!!!
ReplyDeletethat chile looks like a little viper waiting to strike!
ReplyDeleteHappy New Year, dear Susan!
ReplyDeleteBeware of small, harmless-looking things, right? Your post reminded me of the story a friend of mine told me about her first encounter with a Thai chile.
I love the photos!
This looks delicious! I'd have used the thai chilies too.
ReplyDeletei love chickpeas and this looks great.. HAPPY NEW YEAR TO YOU TOO!
ReplyDeletewow that curry looks very very hot - (good for keeping out the cold???) hope you have a happy new year susan!
ReplyDeleteAlways wonderful creattions. I love me some green chilis. Happy New Year and all the best.
ReplyDeleteLove that chilli pic! Happy New Year to you.
ReplyDeleteI love chickpeas! This sounds great and I'm definitely saving it!
ReplyDeleteHappy New Year Susan! That's a chickpea curry I'd love to have!
ReplyDeleteThat last shot is especially appealing, Susan. I love the softness and warmth of it.
ReplyDeleteHappy New Year Susan! Love your innocent photo of the Thai chile,,,
ReplyDeleteOh, Susan—adore chickpeas, adore peppers, adore coconut milk—this is for me! Thanks, and happy, happy new year.
ReplyDeletelooks very comforting, yum. I really love the chili photo, it's beautiful. I sent you an email to reply about the LLA hosting, hope you received it =)
ReplyDeleteThis is such a beautiful curry, Susan, and the pictures are just gorgeous.
ReplyDeleteI cannot count the number of times I've rubbed my eyes after handling chillies-- even so, I can't be bothered with gloves while cooking :)
A very happy new year to you!
That chickpea sounds tasty and healthy.
ReplyDeleteHi susan
ReplyDeleteA very Happy New Year to You, a fiery start eh :)
sandeepa
I love the warm colours in this dish. Absolutely lovely.
ReplyDeleteHappy new year Susan, hope you had fun on the 1st! :))
ReplyDeleteChickpeas curry looks wonderful. Oh yeah, smaller the chilli, hotter they are! :D
LOOKS DELICIOUS! I LIKE CURRIES :)
ReplyDeleteI love it as hot as I can get it! Love chick peas too. Spicy post!
ReplyDeleteBest,
Emily
www.justeatfood.com
This looks fabulous! And the picture of the chile pepper is absolutely adorable :)
ReplyDeleteSorry for the delay in responding to your kind comments. I'll be back shortly. Thanks so much!
ReplyDeleteLydia - Well, if I can learn to like (love) okra, then there is hope for anyone. Glad this recipe appeals to your sense of adventure. : ) Happy New Year!
ReplyDeleteThanks, Sra. Yes, swallow is right. The base is design paper I purchase by the piece in a craft store. There are literally thousands of patterns to choose from.
Harini - Thanks. It's a very quick curry, but is only short on prep time, not flavor. I loved it. Happy New Year!
'Tis, Katie. Good to see you. Happy New Year!
Thanks, Val. Very sweet of you to say. Happy New Year!
Welcome, Doggy Bloggy! I'm sure it would take it as a compliment. ; } Good to see you.
Happy New Year, Simona. Thanks. Ah, yes, everyone has at least *one* first encounter with a hot chile. After that, you either get over it...or you don't. ; )
Hi, Jessica! Thanks!
Thank you, Jescel. Happy New Year!
Certainly does, Johanna, but hot chocolate works, too. ; ) Happy New Year!
Thanks, Courtney. Happy New Year!
Wendy - Thank you. It was fun to shoot. Happy New Year.
Thanks, Maris. I love them, too.
Happy New Year, Jyothsna! Thanks.
Thanks, Susan. Good to see you.
Lori Lynn - Thanks. Happy New Year!
Happy New Year, Lisa! Good to see you. I hope you try this. Given your adorations, I have a feeling you will. : )
Wiffy - Thanks, dear girl. Yes, I received your email. Looks like Yahoo had cramps. I did send you back a reply.
Happy New Year, Vaishali! Thanks so much. I never bother with gloves, either. No matter how thin and tactile, they always feel clumsy to me. Live dangerously, I say. ; )
Hi, Kevin! Thanks.
Sandeepa, how are you?! So good to see you. Happy New Year!
Thank you, Dragon. : }
Hey, Asha! Good to see you. Thanks! Happy New Year!
Welcome, Snooky Doodle! Thank you.
Hi, Emily! Welcome! Thanks so much.
Thank you, Olga. Adorable and deadly. : ) Good to see you!
Hee I never received your email ... so I kinda guessed it was lost in cyberspace :D
ReplyDeleteUse coconut in any dish and it will turn out amazing. Yours look yummy!
ReplyDeleteI made this dish tonight and it was delicious - it looked exactly as it did in your beautiful photo - colorful and enticing! Thanks for sharing!
ReplyDeleteJenny - Thanks so much for getting in touch. I'm thrilled that the recipe turned out so well for you. I spend a lot of time researching, testing and taking notes to ensure a recipe will work. It's very gratifying when I get positive, delicious feedback. : }
ReplyDeleteIn the past year I have learned to love chickpeas in dishes other than hummus. On another note I finally was able to read the Notes on Cooking book that I won in the giveaway Susan. Thanks for giving me the opportunity to read it!!
ReplyDelete