CREAMY CHICKPEA CURRY
This creamy chickpea curry is heavily adapted from a recipe I originally found in a cookbook. I found the original a little bland, so I added some extra ingredients and modified the cooking instructions to make it really "pop".
Provided by Calamity-Kate
Categories Curries
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Saute onions and garlic in butter until tender.
- Add ginger, curry powder, cumin seeds and red pepper flakes and cook until the spice mixture coats the onions and the garlic.
- Add the chickpeas and the tomatoes, let simmer uncovered on medium-low heat for 15 minutes or until most of the juices are cooked off.
- Gradually pour coconut milk into the mixture, continue simmering for an additional 5 minutes.
- Stir in peanut butter, cover and cook on low heat for 25 minutes.
- Add raisins, stir and let them warm through for 5 minutes.
- Serve over rice.
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Check it out »#curries #30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #beans #rice #asian #indian #easy #vegan #vegetarian #dietary #spicy #inexpensive #chick-peas-garbanzos #pasta-rice-and-grains #taste-mood #savory
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