Coconut Chickpea Curry

This was delicious. I served with sweet potato roti instead of rice. You could also use naan. I did not add spices to the roti since I was using it as a cooling agent. I did not have full can of coconut milk. I had about 8-10 oz. So, added 2 tsp-1 tbsp of honey to balance heat. I will add fresh spinach next time since I missed something green. If you do not make the roti, you could add sweet potato to the curry. The tomato could be diced smaller. The roti recipe is at the end of the post.

Ingredients
• 1 tbsp coconut oil
• 1 large red onion thinly sliced
• 3 cloves garlic minced
• 1-inch fresh ginger peeled and minced or grated
• 1 tbsp garam masala
• 1/4 tsp ground turmeric
• 1/4 tsp ground black pepper (reduce to 1/8 tsp if freshly-ground)
• 1/4 tsp cayenne pepper (or to taste)
• 1/4 tsp salt (plus more to taste)
• 1 and 1/2 cups diced tomatoes (equal to 1 14-oz. can; drain before using)
• 1 and 1/2 cups full-fat coconut milk (equal to 1 14-oz. can)
• 1 and 3/4 cups cooked chickpeas (equal to 1 16-oz. can; drain and rinse before using)
• 2 tbsp freshly-squeezed lime juice (1 lime) (lemon also works)
• chopped fresh cilantro (coriander) for serving
• add 1-cup raw spinach leaves minutes before serving (cook until wilted) – optional

Instructions

1. In a large pan, heat the coconut oil over medium-high heat. Add the red onion with a pinch of salt. Cook, stirring frequently, until the onion is softened and starting to brown.
2. Reduce the heat to medium. Add the garlic and ginger; stir and cook for 60 seconds or until fragrant. Stir in the garam masala, turmeric, black pepper, cayenne pepper, and salt. Cook for 30 seconds more to toast the spices.
3. Add the tomatoes to the pan and stir well. Continue to cook, stirring occasionally, for about 3-5 minutes or until the tomatoes are starting to break down and dry up a little bit. Stir in the coconut milk and chickpeas. Bring the mixture to a boil, then reduce the heat to medium-low.
4. Simmer the coconut chickpea curry for about 10 minutes or until reduced slightly. Stir in the fresh lime juice. Season to taste with additional salt (I used about another 1/2 teaspoon at this point). Serve hot, over rice or other accompaniments of choice, and garnished with chopped fresh cilantro.

Note: you might also serve with mango or grill pineapple lassi

Sweet Potato Roti
1. 1 med-large (approx. 1-cup) baked sweet potato
2. 1 cup flour (gradually added, see step 3)
3. Knead until smooth adding flour as needed (do not make too dry)
4. Rest 5-10 minutes, the rest of flour will be absorbed, and the dough will become pliable
5. Cut dough into 4-5 pieces
6. Add flour as needed and roll or pat to the depth of a tortilla or pita (1/8” approx.)
7. Back in iron skillet in oven (or stovetop) at 425-degrees F 90 secs-2 mins one side and 1-minute other side. The roti should puff up – but ok if it does not
Instructions
1. In a large pan, heat the coconut oil over medium-high heat. Add the red onion with a pinch of salt. Cook, stirring frequently, until the onion is softened and starting to brown.
2. Reduce the heat to medium. Add the garlic and ginger; stir and cook for 60 seconds or until fragrant. Stir in the garam masala, turmeric, black pepper, cayenne pepper, and salt. Cook for 30 seconds more to toast the spices.
3. Add the tomatoes to the pan and stir well. Continue to cook, stirring occasionally, for about 3-5 minutes or until the tomatoes are starting to break down and dry up a little bit. Stir in the coconut milk and chickpeas. Bring the mixture to a boil, then reduce the heat to medium-low.
4. Simmer the coconut chickpea curry for about 10 minutes or until reduced slightly. Stir in the fresh lime juice. Season to taste with additional salt (I used about another 1/2 teaspoon at this point). Serve hot, over rice or other accompaniments of choice, and garnished with chopped fresh cilantro.