Follow these steps for perfect results
light sesame oil
onion
chopped
green bell pepper
chopped
garlic cloves
minced
fresh ginger
minced
mild curry powder
cumin
cayenne pepper
coconut milk
chickpeas
cooked
salt
pepper
raisins
Heat sesame oil in a pan over medium heat.
Add chopped onion and bell pepper and sauté for 5 minutes, until softened.
Add minced garlic and ginger, cooking until fragrant and vegetables are tender.
Stir in curry powder, cumin, and cayenne pepper, ensuring spices are evenly distributed.
Pour in coconut milk and bring the mixture to a boil.
Reduce heat to low, add cooked chickpeas, and simmer until the sauce thickens slightly, about 10-15 minutes.
Season with salt and pepper to taste.
Garnish with raisins before serving.
Expert advice for the best results
Adjust curry powder to your preferred spice level.
For a smoother sauce, blend some of the chickpeas before adding them back to the pan.
Serve with a dollop of yogurt or a sprinkle of fresh cilantro.
Everything you need to know before you start
15 minutes
Can be made 1-2 days ahead of time.
Serve in a bowl, garnished with raisins and fresh cilantro.
Serve with naan bread or rice.
Serve with a side of raita (yogurt sauce).
The aromatic and slightly sweet notes of Gewürztraminer complement the spices in the curry.
Discover the story behind this recipe
Common vegetarian dish in Indian cuisine.
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