This is another of our tried and true recipes; the recipe card is well splattered. It also garnered a “very good” written on the top of the card. I am not sure where I originally found this recipe as I wrote it on a 3×5 card and did not note the source. I searched the internet for the same recipe and only found a few similar recipes but none that matched this exactly. The original recipe calls for more curry paste and fewer chickpeas than what I use. Below is my adaptation of this tasty recipe. We like to serve this over white basmati rice.
Creamy Chickpea Curry
1 Tbsp oil
2 tsp red curry paste *
1 large onion, chopped
3 cloves garlic. minced
1 – 14 oz can lite coconut milk *
1 Tbsp soy sauce *
1-2 Tbsp sugar
2 – 15 oz cans of chickpeas, drained and rinsed
1-2 medium tomatoes, chopped (or 2 cups cherry tomatoes, halved)
1 cup fresh basil, torn
Heat the oil in a large skillet. Add curry paste and saute for 1-2 minutes. Add onion and saute for about 2 minutes. Add the garlic and saute for a minute more. Shake the can of coconut milk and pour into pan. Add soy sauce and bring to a boil. Reduce the heat and simmer for five minutes, stirring occasionally. Stir in the sugar, chickpeas and tomatoes. Heat until it is simmering once more. Remove from heat and stir in basil. Serve over rice.
* Red curry paste can be found in small jars in the Asian section of a large supermarket. I use Thai Kitchen brand. Two teaspoons makes us sweat, but comfortably so. If you don’t like things too spicy, start with 1 teaspoon the first time.
* I prefer to use lite coconut milk when cooking and I can’t tell a difference in flavor.
* Use a gluten free soy sauce if you are cooking gluten free. LaChoy and San-J Wheat Free Tamari are both gluten free.
This recipe was a part of Meal Plan Monday, check it out for more ideas.