Indian Inspired Chickpea Curry

I recently took a huge liking to Indian cuisine and started working a couple of days a week at Ghee here in Miami. I've learned so much in the short time I'm there and I'm so excited to share with you what I've learned. This chickpea curry is cheap, flavorful, healthy and makes for a great lunch or dinner.

CHICKPEA CURRY

Serves: 4

Here's What You Need:

  • 1/4 cup canola oil

  • 1/4 cup red bell peppers, diced

  • 1/4 cup green bell pepper, diced

  • 1/4 cup butternut squash, diced

  • 6 curry leaves (optional)

  • 2 garlic cloves, diced

  • 1/4 cup red onion

  • 1/4 teaspoon achar or red pepper flakes

  • 1/2 teaspoon tumeric

  • 2 teaspoons curry powder

  • 1- 13.5oz coconut milk can

  • 1- 15.5 oz canned chickpeas, rinsed and drained

  • 1/4 cup cherry tomatoes

  • Pinch Salt

  • 1 teaspoon lemon juice

  • Optional: spinach, serrano peppers for additional heat

Here's What You Do:

Over medium high heat, add 1/2 of the canola oil. Saute together the peppers and squash. Remove and set aside. Add the remaining oil to the pan, still over medium high heat. Once oil is almost to the smoking point, add the mustard seeds in. Turn the heat off and take pan away from the fire. Add the curry leaves, garlic, onion, serrano peppers if desired, achar, tumeric, curry powder making sure to mix between adding each ingredient so nothing burns.

Add coconut milk and return pan back to medium high heat. Allow the coconut milk to come to a boil, add the chickpeas, sauteed vegetables and cherry tomatoes. Season with salt. Reduce to low heat and cover for 10 minutes. Add the lemon juice and spinach the last minute of cooking. Serve warm over basmati rice.