indian coconut basil butter chickpeas__________________________A sassy take on a popular Indian curry featuring chickpeas, plenty of fresh basil, and coconut milk instead of cream for a healthier yet incredible dinner that cooks up in 30 minutes or less.
Ingredients
- 2 tbsp coconut oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 small shallots, minced
- 2 tsp turmeric
- 2 tsp cumin
- 1 tbsp curry powder
- 1/4 tsp cinnamon
- 1/2 tsp coriander
- 1 can tomato paste
- 3 tbsp butter
- 2 cans chickpeas
- 1/2 cup full fat coconut milk
- 1/2 cup whole milk Greek yogurt
- 1/2 cup vegetable broth or water
- 1/2 cup fresh basil, roughly chopped
- 1/4 cup fresh cilantro, roughly chopped
- rice and naan, for serving
Instructions
- Heat coconut oil in a skillet over medium. Saute garlic, ginger, and shallot until soft and fragrant, about 3-5 minutes. Stir in turmeric, cumin, curry powder, cinnamon, and coriander. Toast for 2 minutes. Swirl tomato paste in herbs for a minute, then add chickpeas and 1 tbsp of butter and toss with spices and paste for 1-2 minutes until roughly incorporated.
- Pour coconut milk, greek yogurt, the other 2 tbsp butter, and broth into the skillet. Simmer gently for 10 minutes until sauce thickens. You can extend simmering time up to 30 minutes if you want a deeper flavor, but keep an eye on the moisture level so the chickpeas don't dry out.
- Once simmering completes, stir in basil and cilantro. Taste for salt and pepper. Serve over rice with a fresh loaf of naan.