Looking to feed a party?
To impress the in-laws?
To enjoy the process of learning how to cook a new meal as you sip a treat-yourself wine?
Regardless of why you're cooking, this Thai Chickpea Curry will satisfy your needs.
Prep Time: About an hour
1 Can of Chickpeas
1/3 Cup of Chopped Garlic
10 Yellow Onions (diced)
1lb. Cherry Tomatos
1 Can of Coconut Milk
1 Quart of Vegetable Stock
1/3 Cup of Curry Powder
3 Tablespoons of Cumin
3 Tablespoons of Tumeric
1 Tablespoon of Paprika
1/4 Cup of Lime Juice
1/2 Cup of Cornstarch
1 Tablespoon of Olive Oil
Salt and Pepper (to taste)
In a large bowl, toss your cherry tomatos in olive oil, salt, and pepper (Just like you toss your salad....with impressive gusto). Once thoroughly coated, spread the seasoned tomatoes out onto a baking tray and bake at 500 degrees for 15 minutes.
While the tomatos bake, saute your diced onions in a large pan on low for 20 minutes (or until the onions appear translucent).
Raise the heat to medium-high and add the can of chickpeas to the sauted onions. Let them cook for another 10 minutes.
To the same pan, add in the garlic and baked cherry tomatos. Stir for 4 minutes.
Now add in the seasonings. Make it rain curry powder, cumin, tumeric, and paprika and then stir until all seasonings have dissolved.
Once stirred, pour in the coconut milk along with the vegetable stock. Let this cook until it comes to a simmer.
Reduce the heat to low and allow the curry to cook for 20 more minutes.
While the curry cooks, whisk together cornstarch and 1/2 cup of cold water in a small mixing bowl.
Add this mix to the curry, then let sit on low for an additional 8 minutes.
Transfer your curry to serving dish and let cool.
Though this curry is delicious on its own, we reccomend pouring it over a warm bed of brown rice.
So how did your curry turn out?? Let us know in the comments below or tag us on Instagram @southbayfoodcompany. We'd love to hear from you!