Inspired by butter and korma curries, this Creamy Chickpea Curry is not only quick and easy to prepare but has loads of flavour.
Chickpeas (a.k.a. garbanzo beans) are a good source of plant-based protein, especially when combined with quinoa or high-quality grains. The high fibre content is also great at helping lower cholesterol and improving blood sugar levels. Chickpeas are therefore an excellent addition for those with diabetes or insulin resistance.
To keep this creamy chickpea curry as basic as possible and not compromise on flavour, there simply had to be ginger. Although it is known for its aromatic and culinary properties, ginger has long been revered for its medicinal value. As far back as 2000 years ago, ginger has been used to alleviate gastrointestinal stress.
Be sure to use fresh curry powder. Spices contain volatile oils that leach out over time (which is why they lose their aroma and taste). It also means they are losing much of their health benefits. Fresh is best with spices.
A Note About Spices
- Consider visiting your local spice stores or ethnic markets. You can usually purchase by weight, which means you buy what you need, so no waste. They are also turning over stock frequently, so it’s fresher.
- Purchase whole spices and grind them yourself. Grinding releases those potent health-promoting volatiles oils quicker, so if you want your spices to last longer – get them whole.
- Avoid buying bulk spices unless you are using them often. You may just end up throwing most of it out, and that’s a pretty expensive exercise.
- If spicy food is something you avoid but would like to try, then this is a great beginner recipe. Use a milder curry powder and build up to something spicier as you become more accustomed. The coconut cream helps tone down the heat and make the creamy texture of the sauce have a good mouthfeel.
To read more about Spices, read: Spice Essentials
Now enough talk, time to get cooking.
Creamy Chickpea Curry
- 1½ tsp paprika
- 2½ tsp curry powder medium heat
- 1 tsp sea salt adjust to taste
- 1½ tsp olive oil extra virgin
- 2 tbsp olive oil extra virgin
- 225 g onions (±2 onions) yellow, chopped
- 14 g garlic (±2 cloves) minced
- 24 g ginger (±2cm) fresh, grated or minced
- 90 g tomato paste
- 550 g diced tomato canned
- 550 ml coconut cream canned
- 550 g chickpeas canned, drained
- In a small bowl add the curry powder, paprika, salt and olive oil
- Mix into a paste and set aside
- On medium heat, add olive oil to a large pan/skillet and allow to warm
- Add onions and sauté until they begin to soften and brown
- Add garlic and ginger and stir
- Turn heat to low and create a small well in the center of the pan
- Add the spice paste and allow to warm until fragrant (±30 seconds), then stir in with the onion mix
- Return heat to medium and add the tomato paste and diced tomato. Stir gently and deglaze the pan
- Add coconut cream and stir until well blended
- Add the chickpeas (or protein of your choice)
- Bring pot to simmer and stir occasionally for 5 - 10 minutes (adjust cooking time according to your protein of choice)
- Divide between bowls, garnish with chopped cilantro/coriander/banana and enjoy
Spice Mixes From Around the World
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