Milk & Marigold’s Chickpea Curry

One of the best curries I have ever tasted, was piled high with fresh and crispy garnishes. The simplest of garnishes can really transform a meal into a beautiful one, while also elevating and enhancing the recipe’s flavours. Simple pantry items such as chilli flakes or fresh produce and herbs can add texture and brighten a dish in a flash.

This comforting curry is protein-packed and is perfect as a side or as a main when served with rice or warm fluffy naan bread. Read on for garnish suggestions and ideas.

Please follow my instagram account & recipes at: @milkandmarigolds my instagram account & recipes at: @milkandmarigolds

Milk & Marigold’s Chickpea Curry

Author: Milk & Marigolds   Prep Time: 15 minutes      Cook Time: 50 – 60 minutes.   Serves: 2 as a main, 4 as a side (easily scalable)             

Curry Ingredients 
1 can chickpeas, drained and rinsed
2 heaping tbsp @Pataks Curry Paste (Mild) or your favourite curry paste
1/2 small red onion, finely chopped
1 heaping tbsp olive or coconut oil
1 tbsp butter or vegan butter
1 1/2 tbsp minced ginger root
2 cloves of garlic, minced
1/2 tsp cumin powder
1 tsp lemon juice
1 stock cube
1 cup water (see note below *)
sea salt & pepper to taste
*Optional: use half a can coconut milk for a creamier curry. If using, reduce water to a 1/2 cup rather than a full cup.

Suggested Garnish Ingredients
1/2 small red onion, finely minced
cucumber cut into small bite-sized pieces
radish, thinly sliced
cilantro leaves and stems, chopped

1. Begin by draining and rinsing a can of chickpeas and then wash your produce.
2. Prepare your ingredients: finely chop 1 small red onion. Reserve half of the onion for garnish. Then, use the edge of a spoon to peel your ginger root. Once the ginger is peeled, finely mince a 1 1/2 tbsp amount. Then smash and mince two garlic cloves. Squeeze 1 tsp amount of lemon juice and set aside.
3. Add your oil and butter to a medium-sized pan at a medium heat. Once heated, add your onion and ginger and sauté for a few minutes.
4. Then, add your garlic and sauté for 1-2 minutes (do NOT brown the garlic).
5. Add your curry paste and cumin powder and cook for another minute or two before adding in the drained chickpeas, water/coconut milk and bouillon. Turn down the heat to medium-low and allow it to simmer for 30 – 40 minutes. Stir occasionally.
6. Meanwhile, prepare your rice or naan bread if desired and prep your garnish toppings: cucumber, radish, cilantro etc.
7. Near the end of the cooking time, add in your lemon juice. Taste the curry and add any salt or pepper according to your preference.

Please follow my instagram account & recipes at: @milkandmarigolds

Milk & Marigolds © Copyright 2015

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