This is a mild and quick dinner- I like to fall back on it when I want something filling but just don’t have the oomphf to make a full meal… and it lasts for days if you’re a single person, so double points for that :) Now, *Technically* this isn’t a real curry, I mean I’m using curry powder (sorry Shizzle ;)- don’t tell the aunties about this one, k? ), but, hey, its thick and velvety and hot and just right for the cold nights. Here we go! From start to finish it will take you less than 20 min. How awesome is that!
MyRealFoodLife.com
Quick Chickpea Coconut Curry
Ingredients
- 1 medium onion, chopped
- one 1 inch square of fresh ginger, grated or finely chopped
- 1 clove garlic, finley chopped (optional)
- 1/2 green chili, chopped finely (optional)
- olive oil
- 2 cups cooked chickpeas
- 1 can coconut milk
- 1- 2 tsp curry powder
- salt to taste
Directions
- Saute the onion and ginger with the olive oil. Add the garlic and chili if you are using either.
- When the onion is soft, add in the chickpeas, coconut milk, and curry powder. Stir well.
- Simmer for 10-15 minutes. Seriously. Thats all you have to do. Serve over Basmati rice.