Summer Coconut Chickpea Curry

Source: Half Baked Harvest | Serves: 3-4 | Time: 40 min


What I Changed

  • Used red onion instead of shallots

  • Skipped the lemon zest

  • Skipped the cheese

  • Used lime juice instead of lemon

  • Skipped the rice, it's plenty hearty on it's own

Ingredients

1/4 cup EVO

1 14-oz #chickpeas, drained

S&P

2 #zucchini, diced

2 ears sweet# corn, kernels removed from the cob

1/2 red onion, chopped

1 inch fresh ginger, grated

2 cloves garlic, minced or grated

1 1/2 tbsp yellow curry powder

1/2 tsp cayenne pepper, more or less to taste

1 14-oz can coconut milk

2 tbsp tahini

1 tbsp lime juice

1/4 cup fresh cilantro, roughly chopped

Sesame seeds and green onions, to serve


Instructions

Heat 1/4 cup olive oil in a large pot over medium heat. When the oil shimmers, add the chickpeas and season with salt and pepper. Cook, stirring occasionally until the chickpeas begin to crisp, about 5 minutes.


Add the zucchini, corn, red onion, garlic, and ginger. Season with salt and pepper. Cook the veggies another 5-10 minutes or until they just begin to soften.


Stir in the curry powder and cayenne and cook until fragrant, about 1 minute. Add the coconut milk, 1/3-1/2 cup water, and the tahini. Stir to combine, bring the mixture to a simmer over medium heat, cook 5-10 minutes or until the sauce thickens slightly. If the sauce thickens too much, add additional water to thin. Remove from the heat and stir in the lime juice and cilantro.


Serve in bowls with green onion and sesame seeds.

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