Indulge in a culinary journey with this delectable Curry with Crispy Roasted Chickpeas recipe! Perfect for a cozy night in or a flavorful dinner party, this dish combines the rich, aromatic flavors of Thai red curry with the satisfying crunch of garam masala-spiced chickpeas. The creamy coconut milk base and a hint of lime juice add a refreshing twist to every bite, while the baby spinach infuses a pop of color and nutrients. Whether you're a curry connoisseur or a newbie to this exotic cuisine, this dish is sure to impress with its balance of textures and robust taste. Treat yourself to a culinary adventure and savor the harmonious blend of spices in this Thai Coconut Chickpea Curry – your taste buds will thank you!
Ingredients:
For the crispy roasted chickpeas:
- 1 can (400g / 14 oz) chickpeas, rinsed and drained
- 1 tbsp olive oil
- 1 tsp sea salt
- 1 tsp garam masala
For the flavorful curry sauce:
- 1 tbsp coconut oil
- 1 large red onion, finely diced
- 2 large garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp Thai red curry paste
- 300 ml (10 fl oz) vegetable stock
- 400 ml (13.5 fl oz) coconut milk
- 100 g (3.5 oz) baby spinach
- Juice of half a lime
Instructions:
1. Begin by preparing the crispy roasted chickpeas. Preheat your oven to 350°F and line a baking tray with parchment paper.
2. In a bowl, toss the chickpeas with olive oil, sea salt, and garam masala until well coated. Spread them on the prepared baking tray and bake for 20-25 minutes until crispy, stirring halfway through.
3. In a large pan or Dutch oven, heat coconut oil over medium heat. Add the diced red onion and sauté for 2-3 minutes until softened.
4. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
5. Add the Thai red curry paste, and some of the chickpeas, save some for garnishing individual bowls for an extra crunch. cooking gently for 2-3 minutes. For a thicker curry, mash some of the chickpeas with a potato masher.
6. Pour in the vegetable stock and coconut milk, simmering for 15 minutes or until the curry reaches your desired consistency.
7. Toss in the baby spinach and cook for another 2-3 minutes until wilted. Squeeze in the lime juice for a burst of freshness.
8. Serve the curry hot, topped with the leftover crispy roasted chickpeas. Enjoy this delightful curry with a perfect blend of flavors!
This recipe makes approximately 4 servings.
As for the nutritional value, here is an approximate breakdown per serving:
- **Calories:** 255
- **Protein:** 6g
- **Carbohydrates:** 19g
- **Fat:** 15g
- **Saturated Fat:** 9.5g
- **Cholesterol:** 0mg
- **Sodium:** 300mg
- **Sugar:** 3.5g
- **Fiber:** 7.5g
These values are estimates and can vary based on specific ingredient brands and preparation methods.
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