| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 31g | 21g | 30g |
| sugars | fibre | protein | salt |
| 8g | 7g | 9g | 1.2g |
Why I Love French Creamy Coconut Milk Vegetable and Chickpea Curry with Red Curry Paste and Sliced Almonds, Garnished with Cilantro Leaves
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When it comes to blending flavors and textures from different parts of the world, few dishes do it as seamlessly as the Creamy Coconut Milk Vegetable and Chickpea Curry with Red Curry Paste and Sliced Almonds, Garnished with Cilantro Leaves. This dish represents a beautiful fusion of culinary traditions, balancing the richness of French-inspired creaminess with the vibrant, bold spices often found in Indian cuisine.
The Perfect Harmony of Ingredients
What I love most about this recipe is how each ingredient works harmoniously to create a symphony of flavors. Coconut oil and coconut milk provide a creamy base that’s richly smooth, yet lusciously light. They serve as the perfect canvas for the onions, garlic, and ginger, which offer a pleasantly aromatic undertone. To me, this combination is reminiscent of the soothing flavors I grew up with in my Californian home, enriched by the spices my grandmother used in her Gujarati kitchen.
Throw in the red curry paste, and you’ve got an element of heat and complexity that transforms the entire dish. The use of chickpeas and an array of vegetables like carrots, bell peppers, and zucchini not only adds nutritional value but also ensures every bite offers something different. The inclusion of sliced almonds adds a delightful crunch, while the garnish of cilantro brings a fresh, zesty finish.
Traditional Influences and Modern Twists
This curry reminds me of dishes like Thai Red Curry and Chana Masala, yet it stands unique on its own. The combination of red curry paste and coconut milk is reminiscent of Thai cuisine, while the chickpeas and spices ground it in Indian tradition.
I’ve always been an admirer of chefs like Gordon Ramsay, who aren’t afraid to blend different culinary traditions to create something innovative. His fearless approach to cooking has certainly inspired me to try new things in the kitchen, blending my West Coast and Gujarati influences with other global flavors.
This dish pairs wonderfully with a side of cooked jasmine rice, which soaks up the luscious curry sauce. It can also complement a simple cucumber and mint salad, offering a refreshing contrast to the creamy, hearty dish.
So, why do I love this recipe? Because it’s not just about food—it’s about blending stories, cultures, and memories into every bite. Every time I cook this, I’m reminded of the rich tapestry of my cultural heritage and the expansive, open-minded spirit of California cuisine.
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What You’ll Need
- 2 tablespoons coconut oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons red curry paste
- 2 cans (13.5 oz each) coconut milk
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 large carrots, sliced into thin rounds
- 1 large red bell pepper, sliced into strips
- 1 medium zucchini, sliced into half moons
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground turmeric
- Salt and pepper to taste
- 1/2 cup sliced almonds, toasted
- 1/4 cup fresh cilantro leaves, chopped
- Cooked jasmine rice, for serving
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Method
Step One
In a large pot, heat the 2 tablespoons of coconut oil over medium heat. Add the diced yellow onion and sauté until it becomes translucent, about 5 minutes.
Step Two
Stir in the minced garlic and grated ginger, and sauté for another minute until fragrant.
Step Three
Add the 3 tablespoons of red curry paste and cook for 2 minutes, stirring constantly to combine with the aromatics.
Step Four
Pour in the 2 cans of coconut milk, stirring well to incorporate the curry paste.
Step Five
Add the drained and rinsed chickpeas, sliced carrots, red bell pepper strips, and zucchini half moons.
Step Six
Pour in the 1 cup of vegetable broth, then add the 2 tablespoons of soy sauce, 1 tablespoon of brown sugar, and 1 teaspoon of ground turmeric. Stir to combine all ingredients.
Step Seven
Bring the mixture to a simmer and cook for 20-25 minutes or until the vegetables are tender.
Step Eight
Season with salt and pepper to taste.
Step Nine
Serve the curry over cooked jasmine rice, and garnish with toasted sliced almonds and chopped fresh cilantro leaves. Enjoy!
