This chickpea curry recipe is the weeknight dinner of my dreams. It's easy to make with pantry ingredients. It comes together in one pan. And it's delicious, with a rich, creamy texture and deeply spiced flavor, thanks to coconut milk, curry powder, and fresh ginger. This chickpea curry is healthy too. The chickpeas pack it with fiber and plant-based protein, and a few handfuls of spinach give it a nice veggie kick.
It's an ingredient that's both delicious and nutritious, packing in an array of essential vitamins and minerals, and it's thought to possess anti-inflammatory properties, too. Coconut milk also serves as an excellent dairy-free substitute for traditional milk or cream. And, as canned foods go, it has to be one of the most versatile, since it fits seamlessly into a wide variety of sweet and savory recipes.
Generously season the fillets with salt and pepper; set aside. In a large skillet over medium heat, add butter and oil. When sizzling, add onions and carrots; season lightly with salt. Saute for 5 minutes. Add bell peppers and jalapeno pepper; saute for 3 minutes or until carrots are tender. Add ginger and garlic; saute for only 1 minute. Pour in chicken broth and add baby potatoes, flipping them flesh side down. Increase the heat to high and bring the mixture to a boil.
Celery divides people, perhaps because most of us are introduced to it in the form of batons dipped into hummus, which I don't feel is its best form. Don't get me wrong, I enjoy raw celery it has an earthy pepperiness that I find quite moreish but I adore it in cooked form, especially with soy and garlic, and today's recipe is a take on a wok-fried celery dish that we often eat at large banquets in Malaysia.