Kurrypinch's Coconut Chickpea Curry Recipe - Los Angeles Times

Name: Kurrypinch's Coconut Chickpea Curry Recipe - Los Angeles Times
Total time: 45 min
Ingredients: 1/2 medium red onion (to fry for garnish); 1/3 cup vegetable oil, plus 2 tablespoons for frying red onions; 1 teaspoon black mustard seeds; 2 teaspoons fried garlic (store-bought is OK); 2 teaspoons finely chopped fresh ginger; 1/2 cup thinly sliced white onion; 1 (4-inch) piece of fresh or frozen pandan leaf, or 2 or 3 fresh curry leaves, roughly chopped (optional); 3/4 cup roughly chopped Roma tomatoes (about 3 medium tomatoes); 1 tablespoon turmeric powder; 2 teaspoons curry powder; 1 teaspoon freshly ground cumin; 1 teaspoon paprika; 1/2 to 1 teaspoon cayenne, depending on preference; 1 teaspoon kosher salt; 1 teaspoon granulated sugar; 1 to 3 serrano chiles, depending on preference; 2 (15.5-ounce) cans of chickpeas, with aquafaba; 3/4 cup full-fat coconut milk; 1 tablespoon chopped cilantro for garnish

www.latimes.com

This coconut chickpea curry from Kurrypinch chef-owner Shaheen Ghazaly is richly spiced and creamy with coconut milk, topped with crunchy fried onions and fresh cilantro.

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Ingredients

1/2 medium red onion (to fry for garnish)
1/3 cup vegetable oil, plus 2 tablespoons for frying red onions
1 teaspoon black mustard seeds
2 teaspoons fried garlic (store-bought is OK)
2 teaspoons finely chopped fresh ginger
1/2 cup thinly sliced white onion
1 (4-inch) piece of fresh or frozen pandan leaf, or 2 or 3 fresh curry leaves, roughly chopped (optional)
3/4 cup roughly chopped Roma tomatoes (about 3 medium tomatoes)
1 tablespoon turmeric powder
2 teaspoons curry powder
1 teaspoon freshly ground cumin
1 teaspoon paprika
1/2 to 1 teaspoon cayenne, depending on preference
1 teaspoon kosher salt
1 teaspoon granulated sugar
1 to 3 serrano chiles, depending on preference
2 (15.5-ounce) cans of chickpeas, with aquafaba
3/4 cup full-fat coconut milk
1 tablespoon chopped cilantro for garnish