Chickpea and Apple Coconut Curry
This flavorful vegetarian curry showcases flavors from South Asia.
- 1 large skillet
- 2 tbsp Ghee can sub coconut oil to make vegan
- 1 onion small dice
- 2 garlic cloves smashed
- ½ inch fresh ginger grated
- 1 cup celery sliced diagonally into 1/3" pieces
- 1 cup carrots sliced diagonally into 1/3″ pieces
- 2 granny smith apples peel on and diced small
- 1 red pepper diced small
- 1 tbsp garam masala
- 2 tsp curry masala
- ¼ tsp turmeric
- ¼ tsp ground cumin
- 1 ½ cups small variety tomatoes diced; I used cherry tomatoes sliced in half
- 15 oz cooked chickpeas drained and rinsed
- 13.5 oz can full fat coconut milk
- 1 tsp kosher salt more for seasoning
- ¼ tsp freshly ground pepper
- 1 lime juice of ½ and wedges for serving
- fresh cilantro for garnish; optional
- Thai chili for garnish; optional
- In a large pan, heat the ghee over medium-high heat. Add the onion and a pinch of salt. Cook, stirring frequently, until the onion has softened and has just started to brown.
- Reduce the heat to medium. Add celery, carrot, and apples; stir and cook for 2 minutes.
- Add garlic and ginger; stir and cook for 1 minute or until fragrant. Stir in the garam masala, curry masala, cumin, turmeric, salt and black pepper. Cook for 30 seconds more to toast the spices.
- Add the tomatoes to the pan and give it a good stir. Continue cooking for 3-5 minutes, stirring occasionally, until the tomatoes start to break down and dry up a little.
- Stir in the coconut milk and chickpeas. Bring to a boil and then reduce heat to medium-low.
- Simmer the coconut curry for 8-10 minutes or until mixture has reduced slightly. Add lime juice and season to taste with salt.
- Serve hot over Jasmine rice. Garnish with fresh cilantro, lime wedges and sliced Thai chili. This is quite a mild curry so the sliced Thai chili is a great way to amp up the heat, without making the entire batch of curry spicy.