Chickpea Coconut Milk Curry

curry in a hurry

Even though I have been falling in love with triathlon all over again (sprint distance versus half-iron distance kind of does that for me) I needed the motivation fairy to pay me a visit today.  It was my lucky day as she did indeed show up with her workout gear sneakily incorporated into her business casual attire ( I love this about her). 

Really good friends show up on your doorstep when you need them.  They drag you out to the lake at 6 am even though swimming is their least favourite sport and you swim far too close to them because you are terrified of just about everything in the lake (as an aside my wetsuit cord no longer sends me into hysterics when I feel it brush up against me in the water.  I feel like this is progress).  They save you from lake monsters (a.k.a turtles, ducks, geese, weeds, shadows).  They run with you even though they have 117 great reasons why you should bike or swim or drink coffee instead.  

This chickpea coconut curry recipe is kind of like a really good friend.  You can whip it up in less than 20 minutes when you need to eat right now.  You can add cubed white or sweet potatoes, vegetables such as green beans or peas, etc. depending on what you can rustle up in your cupboards.

The recipe serves 4 or in my case the recipe serves me breakfast, lunch, supper, and pre-workout snack (maybe not my best idea yet).  Enjoy!

Chickpea Coconut Milk Curry

(serves 4)

ingredients

1 T olive oil

1/2 large sweet onion diced

1 1/2 inch ginger nub minced

2 cloves of garlic minced

1 tsp cilantro and lemongrass paste 

14 oz of crushed tomatoes

1 5.6 oz can of full fat coconut milk

1-2 T mild curry paste (I used Patak's brand)

1 can chickpeas rinsed and drained (nobody likes bean slime)

how to

In a large frying pan warm 1 T of olive oil over medium heat.  Add onion and saute until translucent (about 5 minutes).  Add garlic and ginger and saute for 1-2 minutes longer.  Add coconut milk and crushed tomatoes.  Stir until combined.  Add cilantro, lemongrass and curry paste.  Simmer on low for approximately five minutes.  Add chickpeas.  Serve over rice.