Creamy Chickpea Curry

Ingredients · 4 servings

• 1 tbspNeutral oil
• 1Onion, diced
• 3 cloveGarlic, minced
• 2 ½ tbspRed curry paste, certified vegan gluten-free
• 2 canChickpea, drained and rinsed
• 1 canCoconut puree, unsweetened
• 2 tbspTamari, certified gluten-free
• 1 cupTomato, diced
• 2 tspBrown sugar
• 1 tbspLime juice, freshly squeezed
• ¼ cupBasil, chopped
• ¼ cupCilantro, chopped
• 3 cupJasmine rice, cooked

Equipment

stovetop, can opener, chef knife, colander, cutting board, measuring spoons, serving spoon, skillet, spatula

Instructions

1. 1
   Prep ingredients

   Gather all ingredients and prep them as listed, then set out a large skillet, spatula, knife, cutting board, can opener, colander, and measuring spoons. · 10 min

   What to look for: ingredients measured and tools ready

2. 2
   Heat oil

   Heat the neutral oil in a large skillet over medium-high heat until it shimmers and coats the bottom evenly. · 2 min

   When it is done: Oil shimmers in thin waves and moves easily across the pan without smoking.

3. 3
   Soften onion

   Add the diced onion to the skillet and cook, stirring often, until soft with lightly golden edges. · 5 min

   When it is done: Onion is soft, translucent, and about 1 in 5 edges are golden after 5 minutes.

4. 4
   Bloom aromatics

   Stir in the minced garlic and red curry paste, cooking until fragrant, glossy, and slightly darker. · 2 min

   When it is done: Paste darkens 1 shade, oil separates in small streaks, and garlic smells fragrant without browning.

5. 5
   Build sauce

   Add the chickpeas, coconut puree, tamari, diced tomato, and brown sugar, then stir until a smooth, even sauce forms. · 2 min

   When it is done: Sauce is 1 even color with no curry paste streaks and small bubbles forming at the edges.

6. 6
   Simmer curry

   Bring the curry to a gentle boil, then reduce to a low simmer and cook, stirring occasionally, to meld the flavors. · 10 min

   When it is done: Sauce coats the spoon, chickpeas are hot through, and the pan shows steady gentle bubbles.

7. 7
   Finish with herbs

   Remove the skillet from the heat and stir in the lime juice, chopped basil, and chopped cilantro to keep them bright. · 1 min

   When it is done: Herbs stay bright green, lime aroma is clear, and no simmering bubbles remain.

8. 8
   Serve curry

   Spoon the creamy chickpea curry over warm cooked jasmine rice and serve right away. · 2 min

   What to look for: glossy sauce pooling around rice