The post Coconut Chickpea Curry Will Keep You Warm on Chilly Nights appeared first on falafelandcaviar.com.
]]>Ingredients:
- 1 can chickpeas
- 1 can coconut milk
- 1 can tinned tomatoes
- 1 medium red onion, diced
- 3 garlic cloves, minced
- 1 small lime
- 1 handful fresh coriander (optional)
- 2 tablespoons coconut oil
- 1 ½ tablespoons garam masala
- 1 teaspoon curry powder
- ¼ teaspoon cumin
- Sea salt
- Black pepper
Instructions:
- Add coconut oil to a pot over medium-high heat.
- Add in the onions and tomatoes. Season with salt and pepper and stir. Lower the heat to medium and allow the vegetables to cook down until the tomatoes release their juiced and the onions are soft.
- Add in the chickpeas, garlic, garam masala, curry powder, and cumin. Stir to combine.
- Add in the coconut milk and stir again. Bring the curry to a boil, and then reduce the heat to medium-low so that the mixture continues to simmer for 10-12 minutes.
- Season again if needed and remove from the heat. Squeeze the lime over the curry and stir. Add the fresh coriander before serving.
The post Coconut Chickpea Curry Will Keep You Warm on Chilly Nights appeared first on falafelandcaviar.com.
]]>The post Coconut Chicken Curry is Such a Great Lunch Recipe appeared first on falafelandcaviar.com.
]]>Ingredients:
- 1 14-oz can coconut milk
- 2 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1/2 chopped medium onion
- 4 peeled garlic cloves
- 5 oz baby spinach
- 2 1/2 teaspoons mild curry powder
- 2 1/2 inches piece ginger, peeled
- 1 1/2 teaspoons yellow and/or black mustard seeds
- 1 1/2 teaspoons kosher salt
- 2 tablespoons virgin coconut or vegetable oil
- 1/4 cup raw cashews, chopped
- 1/2 teaspoon freshly ground black pepper
- cilantro leaves with tender stems and cooked rice or naan
Instructions:
- Add the salt, pepper, curry powder, and chicken together in a bowl. Mix all the ingredients well.
- Get a skillet and fill it with 2 tablespoons oil. Heat it, then add the onion.
- Cook it for about 2 minutes until it becomes soft and translucent.
- Get a food processor or blender. Fill it with ginger, coconut milk, and garlic. Blend until you get a smooth mixture.
- Include that mixture in the skillet together with the chicken. Cook everything together for 7 to 10 minutes.
- When the sauce becomes thick, get a second small skillet. Add 2 tablespoons oil and cook the mustard seeds and cashews for 2 to 3 minutes.
- When they’re done, pour everything from the small skillet into a bowl.
- Add the spinach to the chicken and cook for 1 minute.
- Serve the coconut chicken curry in 4 dishes, and top it off with the cashew mix and cilantro.
- Add rice or naan to finish it off.
The post Coconut Chicken Curry is Such a Great Lunch Recipe appeared first on falafelandcaviar.com.
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