Creamy Chickpea Curry Recipes

Steps:

• Melt coconut oil in a heavy 4-quart pot over medium heat. Saute onion until lightly browned, 5 to 7 minutes. Add ginger and garlic and saute until fragrant, about 30 seconds. Add curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste and stir.
• Add potatoes and carrot, cover pot, and bring to a boil. Immediately reduce heat to a simmer and leave lid ajar. Cook just until potatoes are tender, about 10 minutes. Add cauliflower, chickpeas, coconut milk, and cilantro. Stir gently to incorporate. Return to simmer with lid ajar and simmer just until cauliflower is tender, 5 to 7 minutes. Fold in peas and cook until heated through, about 1 minute.
• Remove from heat and season with salt, if needed. Serve with steamed basmati rice and, for those who'd like more heat, sriracha sauce. Garnish with cilantro.

Steps:

• Heat oil in a large skillet over a medium high heat.
• Add onions and cook until they start to brown.
• Add garlic and curry.
• Stir-fry until garlic is soft and curry dissolved.
• Add chickpeas, Coconut Milk, and soy sauce.
• Bring to a boil and simmer 10 minutes.
• Add tomatoes, sugar, and lime juice.
• Simmer for 5 minutes.
• Stir in basil or cilantro until combined, and serve over rice.

Steps:

• Saute onions and garlic in butter until tender.
• Add ginger, curry powder, cumin seeds and red pepper flakes and cook until the spice mixture coats the onions and the garlic.
• Add the chickpeas and the tomatoes, let simmer uncovered on medium-low heat for 15 minutes or until most of the juices are cooked off.
• Gradually pour coconut milk into the mixture, continue simmering for an additional 5 minutes.
• Stir in peanut butter, cover and cook on low heat for 25 minutes.
• Add raisins, stir and let them warm through for 5 minutes.
• Serve over rice.