Who thinks of curry as a comfort food like macaroni and cheese? Not me—until I tried this One Dish Chickpea Curry.
The stunning photography of the Minimalist Baker original drew me in but it was the taste that won me over. And the creamy richness. And how about the ease of preparation—couscous in the dish so no separate batch of rice!
The first time I made it, I (mostly) followed the original recipe, but the second time I altered it slightly to use more standard ingredient sizes and to add more vegetables. Now it is really a one dish meal!
Israeli couscous is larger than standard couscous and I would describe it as smooth rather than fluffy, which plays into the creaminess of the dish. There is one thing that I don’t like about the recipe and that is the use of jarred green curry paste. I generally prefer to mix my own spices, but this adds a wonderful array of flavors all at once, and I’m just going to cave (for now).
I decided to garnish my One Dish Chickpea Curry with basil since the flavor is a great compliment and we had just received fresh basil from the CSA! Want a tip for julienning flat herbs like mint or basil? Stack up a half dozen or so leaves and roll them up into a tube. Then slice thinly from one end of the “tube” to the other.
Easy peasy all around!
- 2 Tbsp coconut oil
- 1/2 cup diced onion
- 4 cloves garlic, minced
- 2 Tbsp minced or grated fresh ginger, skin removed
- 1 cup finely diced carrots
- 1 cup finely chopped cauliflower
- 1 15-ounce can chickpeas, thoroughly rinsed and drained
- 3 1/2 Tbsp green curry paste (this was about a half jar of the Thai Kitchen brand--reduce if you like things very mild)
- 1 15-ounce can coconut milk
- 1 15-ounce can broth of your choice
- 3-4 Tbsp maple syrup or sweetener of your choice
- zest from one lime
- 3/4 cup dry Israeli couscous
- Sea salt to taste
- Heat a large saucepan or deep skillet over medium heat. Once hot, add coconut oil, garlic, ginger, carrot, cauliflower and onion.
- Cook, stirring frequently, for 3-4 minutes or until the onion is translucent. Add curry paste and stir to coat. Cook for 1 minute.
- Add chickpeas,, coconut milk, broth, maple syrup (or other sweetener), lime zest, and stir to combine. Bring mixture to a simmer.
- Once simmering, add couscous, stir and reduce heat to low. Cover and simmer until couscous is tender, about 15 minutes.
- Taste and adjust salt, sweetener as needed and add lime juice if you chose.
- Then turn off heat and let rest for at least 10 minutes before serving, but ideally make ahead and reheat because the sauce will continue to thicken for a couple hours.
- If you can't find the Israeli couscous, you can leave it out and serve over brown rice. Or to preserve the creaminess, you might try another small pasta like orzo or even alphabet pasta (especially if serving young kids).
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