Golden Coconut Curry Chickpeas with Fresh Lime and Garlic Flatbread
Get ready for a flavor-packed adventure! This Golden Coconut Curry Chickpeas recipe is creamy, cozy, and bursting with spice, perfectly paired with soft, garlicky flatbread and a zesty squeeze of lime. It’s quick, hearty, and will make your taste buds sing! Let’s whip this up together!
5.0 out of 5 (1 rating)
Prep Time
25 minutes
Cook Time
30 minutes
Servings
4 servings
Cuisine
Thai
Ingredients
- •1 tablespoon coconut oil
- •1 medium onion, finely diced
- •3 cloves garlic, minced
- •1 tablespoon ginger, finely grated
- •1 teaspoon ground turmeric
- •1 teaspoon ground cumin
- •1/2 teaspoon ground coriander
- •1/4 teaspoon red chili flakes (adjust to taste)
- •1 can (14 oz) coconut milk, full-fat
- •1 can (15 oz) chickpeas, drained and rinsed
- •1 medium tomato, diced
- •1 tablespoon soy sauce or tamari
- •1 teaspoon maple syrup or honey
- •Juice of 1 lime
- •Salt and pepper to taste
- •Fresh cilantro, chopped (optional, for garnish)
- •1 cup all-purpose flour
- •1/4 teaspoon baking powder
- •1/4 teaspoon salt
- •1/3 cup water
- •2 cloves garlic, minced
- •2 tablespoons olive oil (plus more for cooking)
Instructions
- 1
Heat coconut oil in a large skillet over medium heat.
- 2
Add the diced onion and cook until softened, about 5 minutes.
- 3
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
- 4
Add ground turmeric, cumin, coriander, and red chili flakes; mix well for 30 seconds to toast the spices.
- 5
Pour in the coconut milk and stir to combine with the spices.
- 6
Add the drained chickpeas and diced tomato, stirring to coat in the sauce.
- 7
Simmer on low heat for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- 8
Season with soy sauce, maple syrup, lime juice, salt, and pepper to taste.
- 9
To make the flatbread, combine flour, baking powder, and salt in a bowl.
- 10
Gradually add water while mixing until a dough forms.
- 11
Knead the dough for 2-3 minutes until smooth, then divide it into 4 equal pieces and roll each into a thin circle.
- 12
Mix minced garlic with olive oil; set aside.
- 13
Heat a skillet over medium-high heat and cook each flatbread for 1-2 minutes per side until golden and puffed.
- 14
Brush flatbreads with garlic olive oil while still warm.
- 15
Serve the golden coconut curry chickpeas with fresh lime wedges and warm garlic flatbread; garnish with chopped cilantro if desired.
Nutrition Information
Calories
420 calories per serving
Protein
11g
Carbs
52g
Fat
18g
Frequently Asked Questions
Q: Can I substitute canned chickpeas with dried chickpeas?
A: Yes, you can substitute canned chickpeas with dried chickpeas. You'll need to soak them overnight and boil them until tender before using in the recipe. This will generally take about 1 to 1.5 hours. Ensure they are soft enough to absorb the flavors of the curry.
Q: Can I use light coconut milk instead of full-fat coconut milk?
A: Yes, light coconut milk can be used, but the curry sauce may be thinner and less creamy. If you prefer a richer texture, consider adding a small amount of cashew cream or a cornstarch slurry to thicken it.
Q: What can I use if I don't have ground turmeric?
A: If you don't have ground turmeric, you can omit it or use a small pinch of curry powder as a substitute. Keep in mind that the vibrant yellow color and unique flavor of the dish may be slightly altered.
Q: Can I make the flatbread dough ahead of time?
A: Yes, you can prepare the flatbread dough up to 1 day in advance. Wrap it tightly in plastic wrap and refrigerate. When you're ready to cook, let it come to room temperature for about 20 minutes before rolling and cooking.
Q: How do I store leftovers and reheat this dish?
A: Store any leftover curry and flatbread separately in airtight containers in the refrigerator. The curry will keep for up to 4 days, while the flatbread is best consumed within 2 days. Reheat the curry gently on the stovetop or in the microwave with a splash of water or coconut milk, and warm the flatbreads on a dry skillet or in the microwave for a few seconds.
Q: How can I make this recipe gluten-free?
A: To make this recipe gluten-free, replace the all-purpose flour in the flatbread with a gluten-free all-purpose flour blend. Ensure that the soy sauce is gluten-free, or use tamari as a gluten-free alternative.
Q: What are some variations or additional ingredients I can add to this dish?
A: You can add vegetables like spinach, kale, or bell peppers to the curry for extra nutrition and texture. For protein variations, try adding tofu or paneer cubes. You can also serve the curry over steamed rice or quinoa instead of with flatbread for a different presentation.
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