Curried Chickpeas in Coconut Milk

Curried Chickpeas in Coconut Milk

Meatless Monday hits again.
If this Monday kicked your ass as well + you are fighting with January mood, you know what you need?
Warm hearty curried chickpeas in coconut milk with fluffy homemade naan. YES PLEASE!

Curried Chickpeas in Coconut Milk #chickpeas #curry #naan #rice #beastfeasteats #beastfeastwecelebratefood #curry #indian #onepot #asian

This will warm you up and help you to survive the week ahead. Definitely good start of the week.

Don’t forget to eat the food that brings you joy 🙂

Curried Chickpeas in Coconut Milk #chickpeas #curry #naan #rice #beastfeasteats #beastfeastwecelebratefood #curry #indian #onepot #asian

If you make these curried chickpeas in coconut milk, be sure to leave a comment and/or give this recipe a rating! We are happy to hear, how you like this recipe! And of course, if you do make this recipe, don’t forget to tag BeastFeast on Instagram!

Curried Chickpeas in Coconut Milk #chickpeas #curry #naan #rice #beastfeasteats #beastfeastwecelebratefood #curry #indian #onepot #asian

Curried Chickpeas in Coconut Milk

Curried chickpeas in a creamy coconut milk sauce. Super quick and easy to make
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Course: Main Course
Cuisine: Indian, Mediterranean
Keyword: chickpeas, coconut, curry, milk, Naan, rice
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people

Ingredients

  • 2 cans Chickpeas rinsed and drained
  • 1 pcs Sweet Potato large
  • 1 can Coconut Milk
  • 1 pcs Onion chopped
  • 1 pcs Garlic Clove minced
  • 3 tbsp Red Thai Curry Paste
  • Salt & Pepper to taste
  • Handful Fresh Coriander
  • Chili Flakes optional
  • Yoghurt spoon in each portion

For Serving

  • Rice
  • Naan

Instructions

  • Heat up a large pan over medium heat
  • Peel and finely chop the onion and mince the garlic clove
  • Peel sweet potato and cut into about 2cm cubes, (Tipp: The bigger the cubes the longer they take to cook.)
  • Once the pan is hot, add some oil to the pan and then add chopped onion and garlic. Sauté until onion is glassy. (Tipp: If serving over freshly steamed rice, now is a good time to start preparing that)
  • Add curry paste and mix it well with the onion
  • Add coconut milk, sweet potato and chickpeas and stir well. Make sure all sweet potato cubes are well submerged in liquid so they cook fast
  • Bring to boil and once boiling, reduce the heat to simmer (medium low)
  • Let simmer uncovered until sweet potato is cooked through and sauce has thickened (20-30 minutes), stirring mid through and making sure again all sweet potato pieces are submerged in liquid at all times
  • Salt and pepper to taste if necessary, then serve over steamed white rice or naan
  • Sprinkle with fresh chopped coriander and a little bit of chill flakes for extra spice
  • Enjoy your BeastFeast!
Tried this recipe?Mention @beast_._feast or tag #beastfeasteats!

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