Fragrant shrimp and chickpea curry
Plump, juicy shrimp combine
wonderfully with the nutty flavor and creamy texture of chickpeas in
this comforting and fragrant Indian curry.
2 tablespoons peanut or canola oil
1 onion — finely chopped
2 cloves garlic — finely chopped
1 teaspoon finely grated fresh ginger
½ cup of canned chickpeas
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon garam masala
½ teaspoon chili powder
14 oz (400g) canned chopped tomatoes
1 cup coconut milk
1 teaspoon salt
½ cup basmati rice
16 large uncooked shrimp — peeled and deveined
1 tablespoon finely chopped fresh cilantro (fresh coriander)
1 tablespoon lemon juice
HEAT the oil in a large saucepan over a
medium heat and cook the onion for 8 minutes, stirring occasionally.
ADD the garlic and ginger, and cook for two minutes. ADD the cumin,
turmeric, garam masala and chili powder and cook, stirring, for a
minute. ADD the tomatoes, coconut milk and salt and bring to a boil.
REDUCE the heat and simmer, uncovered, for 10 minutes. WHILE the
curry simmers, cook the rice according to package directions. ADD
the shrimp and chickpeas to the curry, cover with a lid, and simmer
for another 4 minutes, then stir in the chopped cilantro and lemon
juice. SERVE on a bed of basmati rice.
Variations: Use scallops or cubed
pieces of fish or chicken instead of the shrimp. Use fresh mint
instead of cilantro.
Tip: If you're vegan or
vegetarian, simply omit the shrimp and double the amount of