Casual Chickpea Curry

My goto meal, super satisfying, super easy, basic chopping skills, the kind of meal you can make in a flash and stays good for up to 5 days in the fridge. (Haven't tried freezing - a bit nervous to freeze the coconut milk in it tbh)

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Step 1

1. Prepare veggies ginger and garlic. 2. Melt butter in large skillet over mediumish heat. . Add onion to melted butter. Add some salt as they start to sweat and turn translucent. Ad they start, add the carrot. Cook until carrots lose a bit of their bite/ crunch. (Turn down heat if browning or burning). 3. Add about 1 tablespoon butter or oil. Heat. Then, add curry and turmeric powder. Coat veggies. Heat until fragrant. Add ginger and garlic cook about 30 seconds. 4. Add chickpeas, water/ base or broth, and coconut milk. Stir. Cook for about 10 to 15 minutes over medium heat. Stir. Taste, add curry/onion powder/garlic powder/ground ginger/salt/black pepper to taste. Add a little, then stir. Heat through over medium low heat for 15 to 20 minutes, checking every 5 to see if sauce is too thick. If so, add broth/water. Check for taste, adjust if needed. Serve