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.
Serves: 12
Prep Time: About an hour
Ingredients:
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)
Step 1:
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.
Step 2:
While the tomatos bake, saute your diced onions in a large pan on low for 20 minutes (or until the onions appear translucent).
Step 3:
Raise the heat to medium-high and add the can of chickpeas to the sauted onions. Let them cook for another 10 minutes.
Step 4:
To the same pan, add in the garlic and baked cherry tomatos. Stir for 4 minutes.
Step 5:
Now add in the seasonings. Make it rain curry powder, cumin, tumeric, and paprika and then stir until all seasonings have dissolved.
Step 6:
Once stirred, pour in the coconut milk along with the vegetable stock. Let this cook until it comes to a simmer.
Step 7:
Reduce the heat to low and allow the curry to cook for 20 more minutes.
Step 8:
While the curry cooks, whisk together cornstarch and 1/2 cup of cold water in a small mixing bowl.
Step 9:
Add this mix to the curry, then let sit on low for an additional 8 minutes.
Step 10:
Transfer your curry to serving dish and let cool.
Step 11:
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!