There's an Afghan restaurant just up the road from us that Sarah and I like going to every now and then. Inevitably, we order curry chickpeas as an appetizer, and then have almost no room left for our actual dinner. Since I have a fairly ridiculous amount of red curry powder, I finally decided to try to make this myself. The recipe below is a slight modification from what I actually made (I put in a whole small can of tomato paste, which was good but a little too much).
- 1 Tablespoon red curry powder
- 1 Tablespoon vegetable oil
- 2 Tablespoons minced garlic
- 1/2 teaspoon salt
- 3 Tablespoons tomato paste
- 1 can (14 ounces) light coconut milk
- 2 cans (14 ounces) chickpeas, drained and rinsed
- Heat a medium saucepan over medium heat. Put curry powder in hot saucepan and cook, stirring constantly, for 1-2 minutes, until fragrant. Transfer curry powder to a bowl and add water to make a paste. Set aside.
- Heat oil in saucepan (still over medium heat) and saute garlic until golden. Add salt, tomato paste, and coconut milk. Stir until well mixed. Add curry paste and mix well. Bring to a low boil.
- Add chickpeas and return to boil. Reduce heat and simmer for 10 minutes. Serve with tandoori bread.
I'll probably use a little more curry powder next time I make this, but overall it was a great dish.