Description

A flavorful and aromatic Indian curry featuring tender chickpeas simmered in a creamy tomato-based sauce infused with traditional spices.

Ingredients

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon garam masala
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (14 ounces/400 g) diced tomatoes, undrained
• 1 can (14 ounces/400 ml) coconut milk
• 1 can (15 ounces/425 g) chickpeas, drained and rinsed
• 1/2 cup chopped cilantro
• Salt and pepper to taste
• Cooked rice or naan, for serving

Instructions

1. Heat coconut oil in a large pot over medium heat. Add onion and cook until softened.
2. Add garlic, garam masala, turmeric, cumin, and cayenne pepper (if using). Cook for 1 minute.
3. Stir in diced tomatoes and coconut milk. Bring to a simmer.
4. Add chickpeas and simmer for 15-20 minutes, or until heated through and flavors have melded.
5. Season with salt and pepper to taste. Garnish with cilantro and serve over rice or with naan.

Suggested Drinks

Riesling: The sweetness and acidity of Riesling complements the tomatoes and the spiciness of the curry.

India Pale Ale (IPA): The bitterness of IPA balances the richness of the curry and complements the spices.

Non-Alcoholic Option

Mango Lassi: This Indian yogurt drink, blended with mango and spices, offers a cooling and refreshing contrast to the warmth of the curry.