CREAMY COCONUT CHICKPEA CURRY WITH SWEET CORN & ZUCCHINI
This summery curry is quite possibly my favorite, no matter the season! Chickpeas, zucchini, and corn swimming in a warmly spiced, creamy sauce. The cool, crunchy Persian cucumber garnish is a welcome counterpoint.
Provided by Kare for Kitchen Treaty
Categories Main Course
Time 40m
Number Of Ingredients 20
Steps:
- Start your rice first thing so that it's ready when your curry's ready.
- Set a large saute pan over low heat. Add 1 tablespoon olive oil. When warm, add the onion along with a pinch of salt. Cook, continuing over low heat, stirring occasionally, to sweat the onions (make them tender but not browned), about 8 minutes.
- Increase heat to medium. Add 1 more tablespoon of oil along with the garlic, curry powder, and cayenne if using. Stir frequently until fragrant, about 1 minute.
- Add the ginger and zucchini along with another pinch of salt. Cook, stirring occasionally, until the zucchini begins to get tender, about 3 minutes.
- Add the chickpeas and corn and cook, stirring, until warmed through, about 2 more minutes.
- Reduce heat to low. Add the coconut milk, tahini, brown sugar, and 1/4 teaspoon kosher salt. Stir to combine. The tahini might appear to be clumpy, but it will meld in with the ingredients when warm.
- Bring to BARELY a simmer - do not let boil! If you let the curry boil, the coconut milk gets too hot and the curry will have a grainy appearance. Cook low and slow, stirring occasionally, until warmed through and the zucchini and corn are tender, 6-8 minutes.
- Stir in lemon juice and cilantro. Taste and add more salt if desired (it will probably need another 1/4 teaspoon at least - I intentionally call for a small amount of salt so that you can adjust to your tastes at the end). At this point, you can also stir in more cayenne if you'd like a bit more heat.
- To serve, divide rice between bowls, then spoon curry over the top. Garnish with cucumbers, scallions, cilantro, and sesame seeds.
Nutrition Facts : Calories 546 kcal, Sugar 13 g, Sodium 258 mg, Fat 22 g, SaturatedFat 9 g, Carbohydrate 73 g, Fiber 12 g, Protein 16 g, ServingSize 1 serving
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Sunil Awal
[email protected]This curry is a great make-ahead meal.
Malik Sadaam
[email protected]I love the vibrant yellow color of this curry.
Akinmoladun Joshua
[email protected]This curry is a great way to use up leftover vegetables.
Jenny wong
[email protected]I'm not a big fan of curry, but this recipe changed my mind. It's creamy and flavorful, without being too spicy.
Christana Anisulowo
[email protected]This curry is a must-try for coconut curry lovers.
barzio hangula
[email protected]I highly recommend this recipe. It's delicious and healthy.
Hamzah Salifu
[email protected]This is my new favorite curry recipe! It's easy to make and always a hit with my family.
Motyraj Pandey
[email protected]This curry is so flavorful and satisfying. It's the perfect comfort food for a cold winter night.
Gulzaman Gujjar
[email protected]I love the versatility of this recipe. I've made it with different vegetables, such as broccoli and bell peppers, and it's always turned out great. It's also a great way to sneak in extra veggies for my picky kids.
Sudais Bhai
[email protected]This curry is a great make-ahead meal. I made a big batch on the weekend and then reheated it throughout the week for easy lunches and dinners. It tasted just as good the second and third time around.
Aleksa Krsmanovic
[email protected]I'm not usually a fan of zucchini, but it was surprisingly delicious in this curry. The mild flavor of the zucchini paired well with the other ingredients and added a nice texture.
Anthony Blow
[email protected]This curry is a great way to use up leftover chickpeas. I had a can in my pantry that I didn't know what to do with, and this recipe came to the rescue. The curry was flavorful and filling, and I felt good about using up ingredients that would have o
Thabo Bhengu
[email protected]I'm a big fan of coconut curry, and this recipe did not disappoint. The addition of sweet corn and zucchini gave it a fresh and summery twist. I also loved the vibrant yellow color of the dish.
Talel Joker
[email protected]This curry was a hit at my dinner party! My friends raved about the creamy texture and the unique flavor combination. I especially appreciated how quickly it came together, allowing me to spend more time with my guests.
Irfan Bhai
[email protected]I was pleasantly surprised by how easy this recipe was to follow. Even as a beginner cook, I was able to create a delicious and flavorful curry that my whole family enjoyed. The instructions were clear and concise, and I had no trouble finding the in
EXPERT_ gamer
[email protected]This creamy coconut chickpea curry was an absolute delight! The flavors were incredibly well-balanced, with the sweetness of the coconut milk and corn perfectly complementing the savory spices. The zucchini added a nice textural contrast and the chic