VEGETARIAN COCONUT CHICKPEA CURRY
Ingredients
- 1 1/2 Tbsp. coconut oil
- 1 cup of diced shallots
- 1 tbsp. minced garlic
- 1 Tbsp. minced fresh ginger
- 1 Tsp salt (more if desired)
- 3 Tbsp. red curry paste
- 1 large potato cut into bite-sized pieces (1 cup)
- 1 red bell pepper cut into bite sized pieces
- 14 oz. coconut milk
- 3 cups canned chickpeas ( washed and drained)
- 4 cups of vegetable stock (I make my own without salt)
- 1/4 cup fresh cilantro, coursely chopped
- 1 Tsp salt (more if desired)
- 1 Tsp black pepper
- Chopped fresh cilantro, for garnish
Instructions
- Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are light dark brown and caramelized, about 10 minutes. Stir in, ginger, garlic, curry paste and curry powder and cook for 1 minute.
- Add potatoes, red peppers, coconut milk, stock and chickpeas. Increase heat to a gentle boil, then lower heat and simmer 15-20 minutes or until potatoes are done, stirring gently.
- Stir in cilantro and season and adjust with salt and black pepper to your liking.
- Serve the curry over the rice with warmed naan bread. Garnish with the cilantro.
