Chickpea Curry

Winter has passed but “Meatless Mondays” shall never cease haha! I’ve made this recipe about 5 times now and I can’t get enough of this spicy curry packed full of flavor,  courtesy of the delectable red curry paste. It amps up this traditional dish just a feeewwww notches.

Here’s what we’ll need:

I’ve only recently just learned that this is called a misé shot. 

2-15.5 oz cans of chickpeas (garbanzo beans)

1-14.5 oz can of diced tomatoes

3 gloves of garlic (or go crazy with as much as you like)

1 inch piece of fresh ginger

1 Tbsp of yellow curry powder

1 tsp of ground ginger

2-3 Tbsp of red curry paste

1/2 of large yellow onion

1 Tbsp of crushed red pepper (or to taste)

sea salt (to taste)

black pepper (to taste)

cilantro

fresh spinach

Vegetable oil is best for sautéing  with this dish.

Start by heating vegetable oil in a sauté pan on medium heat. *I like to move around in the kitchen, multi-tasking, using medium heat ensures you don’t burn anything.*

Add your diced yellow onion, sliced garlic gloves, and fresh ginger to the pan. Sweat the aromatics until they become soft.

Once the aromatics have soften (as pictured) add the spices and curry paste. Mix together and let the mixture cook for a while on medium, this gives the spices time to toast in the oil. Flavorful oil makes a flavorful dish.

Once the mixture is soft and slightly caramelized add it to a sauce pot along with the garbanzo beans. Toss them together before adding the can of tomatoes.

I let the chickpeas and the mixture cook together a bit before adding the tomatoes. I feel it deepens the flavor.

After adding the tomatoes let the dish simmer for 10 minutes. NOW IS THE TIME TO TASTE. Once the mixture has simmered taste it, what does it need more of (to you). If it needs more salt, add it. If it needs more paste or curry, add it. That’s the best thing about cooking at home, taste and revamp.

Once it is seasoned to your taste, mix in your fresh chopped spinach. Turn off the heat and let it wilt.

I’ve chosen to serve mine over basmati rice, but jasmine rice will do just fine.

Garnish with cilantro and enjoy.

I hope you enjoy this dish as much as I have. There is an instastory on this dish. Head on over to my Instagram @RoxysGotMoxy to check it out.

I love you all and as always sending lots of moxie your way,

-Roxy