Meatless Monday: Chickpea Curry

The Wisconsin Test Kitchen has a bad habit of ordering take-out far too often. We've gotten better; but there are still nights when it's a lot easier to have our local Chinese restaurant handle dinner for us. 

We've found a lot of good recipes that help us recreate our favorite take-out food dishes at home; but one dish we had yet to truly master was a quality red coconut curry. Until last night. We give you: Better than Take-Out Curry

Chickpea Coconut Curry
Recipe courtesy of: http://lecremedelacrumb.com/2014/02/chickpea-curry.html

INGREDIENTS

1 cup snow peas, sliced crosswise
½ white onion, diced
1 large carrot, peeled and thinly sliced
½ red pepper, thinly sliced
2 teaspoons oil
2 teaspoon garlic, minced
2 14-ounce cans coconut milk
3 tablespoons red curry paste
juice of one lime
1 teaspoon yellow curry powder
1 15-ounce can chickpeas/garbanzo beans
½ teaspoon garlic salt
1 teaspoon salt (or to taste)
¼ cup cilantro, chopped
optional: cooked white rice

Add snow peas, onions, carrots, red peppers and oil to a large pan or nonstick skillet and sauté over medium-high heat 5-6 minutes until veggies are tender. Add garlic and cook another minute or so until garlic is fragrant.

Add coconut milk, red curry paste, lime juice, yellow curry powder, chickpeas, garlic slat, and salt. Continue to cook and stir until chickpeas are heated through (about five minutes). Stir in cilantro. Taste and add salt if desired. Serve warm over rice and top with additional cilantro. 

Notes from the Test Kitchen

-We had some extra mushrooms in our fridge, and sauteed them with the rest of the vegetables. We HIGHLY recommend this addition.

-This curry has a lot of sauce; you can add additional vegetables if you're looking for a thicker curry. Or, if it's not Monday and you don't care about eating meat; shrimp or chicken would be delicious in this also. 

-This curry has a mild spice- feel free to add some Siracha to spice it up even more.

While we're sad our local Thai restaurant won't be seeing as much of us as they normally do; we're in love with this recipe. Give it a try, and give your delivery guy the night off.

Stay Cool,
The Cool Dads Crew