- 1 and 1/2 tablespoon canola oil
- Small Vidalia onion, thinly sliced
- 1 clove garlic, minced
- 7oz light coconut milk
- 1 and 1/2 cups crushed tomatoes
- 1 handful dried, pitted dates
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper (fresh is always better if you have it!)
- 2 tsp crushed red pepper flakes (optional if you don't like spicy, add more if you want!)
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 and 1/2 tablespoons Madras curry powder
- 1 - 15.5 oz can Goya low sodium chick peas, drained
The first dish I made in 2012 with beans was a delicious Chickpea Coconut Curry. I basically dug through my cabinets to see what I could throw together and I ended up making something REALLY tasty :) It’s a vegan dish too!
- Heat the canola oil and curry powder in a large non-stick saute pan over medium heat for 5 minutes. Make sure it does not smoke – this means that the curry powder is burning.
- Add the thinly sliced onion to the pan and saute for an additional 10 minutes (onions should become translucent and somewhat browned).
- Add the minced garlic and saute an additional 2 minutes. Stir in the chickpeas and saute for another 3 minutes (make sure they get covered in the oil).
- Add the coconut milk, crushed tomatoes, salt, pepper, cumin, cinnamon, tumeric, and crushed red pepper flakes.
- Stir to combine well.
- Lower heat to medium-low and simmer covered for 20 minutes, giving a quick stir every few minutes. (Mixture should be slightly bubbling the whole time).
- Remove from heat and let cool 5 minutes before serving.
You could also serve this dish with traditional Indian bread like naan, or just eat it by itself. It’s delicious either way :)