Chickpea coconut curry with veggies | From my pantry

 Comforting, rich, tasty, and definitely a pantry dish that you can throw together when you're trying to stretch your food to the end of the month.  This particular version can easily be turned vegan with no butter and vegetable broth instead of chicken.  However, if you are a meat lover, the original recipe I got this from is Spicy Chicken Coconut Curry by Tyler Florence and it is so yummy that way too.  I must add, unlike Tyler, I do not make my own ghee or curry powder.  That was for a different time period of my life.  Butter and bulk curry powder or garam masala do the trick for me.  I also do not add chiles into it, I just make sure to have sriracha at the table for those who want the spicy kick.

Chickpea Coconut Curry
3 Tbls. butter
1 medium onion chopped

1 -inch piece ginger, peeled and finely chopped

4 garlic cloves, finely chopped

2 tablespoons tomato paste

2 tablespoons Curry Powder

1 cinnamon stick

Kosher salt and freshly ground black pepper

2 (15-ounce) cans unsweetened coconut milk

2 cups chicken stock

4 tomatoes, seeded and chopped or about 1/2 box (~15 oz.) diced tomatoes

2 (15-oz.) boxes of garbanzo beans

Veggies (Whatever you have on hand.  We love broccoli in it because it soaks up the juice, but anything would be good in it.  I also like haricot verts in this dish.)

 

Directions:

Heat the butter in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 8-10 minutes. Add the tomato paste, curry powder, and cinnamon stick and stir.  Season with salt and pepper, if your garbanzo beans are unsalted, you will need more salt than you think. Pour in the tomatoes, coconut milk, chicken stock and garbanzo beans and bring it back to a simmer; cook until the sauce has thickened, about 20-30 minutes. Add in your veggies and cook until your desired doneness.  Please note, the veggies will keep cooking in the broth.  Serve over rice or with naan.

 

Optional garnishes:

lemon

cilantro

sriracha

 

From my pantry:

onions

garlic

tomato paste

boxed tomatoes

canned coconut milk

chicken stock

garbanzo beans, dried and boxed kinds

rice

  I will eat this with naan for lunch leftovers for days and not tire of it.  Some like it all mixed in together, I prefer my curry separate from my rice.  Either way, everyone loves this and that makes it a winner in my book!