Black Bean & Chickpea Thai Curry



Simple Flavorful Hearty Spicy-sweet Creamy Comforting So delicious & seriously satisfying

If you give it a try, let me know what you think!

Ingredients

Serves 4

2 Tablespoon coconut oil 1/4 Medium red onion, diced 1 Level teaspoon ginger powder 1 Level teaspoon onion powder 2 Tablespoon minced or grated fresh ginger 220g Cooked Black Beans 220g Cooked Chickpeas (cook in salted water and star anise, optional for added flavour) 425 g Cooked chickpeas, (cook chickpeas with star anise optional for additional flavour - save and use water in this recipe) 3 1/2 Tablespoons, organic green curry paste 600 ml Coconut milk 240ml Cooked chickpea water 1 Teaspoon lime zest, or a small handful of kaffir lime leaf Sea salt to taste

Method

Heat a pot, large saucepan over medium heat. Once hot, add coconut oil, fresh ginger, fresh onions, ginger powder and onion powder. 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 and stir to coat once more. Cook for 3-4 minutes. Add coconut milk, chickpea water, lime zest (or leaf), and stir to combine. Bring mixture to a faster simmer over medium-high heat.

Taste and adjust seasoning as needed, adding fresh lime juice for tang, I added a bit more of each spice as you really want the flavours to come through! Then turn off heat and let rest for at least 10 minutes before serving. This will allow the flavour to soak through to the beans and chickpeas. Serve with fresh lime juice and fresh coriander herbs.


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 Carol's Organic Kitchen

London,

England,

United Kingdom

Tel: 07757662448

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