Dive into a culinary adventure with our Coconut Shrimp and Chickpea Curry, a dish that promises to tantalize your taste buds and transport you straight to the vibrant streets of India! This creamy, aromatic curry combines succulent shrimp with hearty chickpeas, all enveloped in a luscious coconut milk sauce that’s bursting with flavor. Perfect for a cozy dinner or an impressive meal for guests, this recipe is not just easy to make but also a feast for the senses. Ready to discover the secret to this delightful dish? Read on for a step-by-step guide that will have you cooking like a pro in no time!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 can coconut milk
- 1 can chickpeas, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 tablespoon olive oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Begin by gathering all your ingredients: 1 pound of peeled and deveined shrimp, 1 can of coconut milk, 1 can of drained chickpeas, 1 chopped onion, 2 minced garlic cloves, 1 tablespoon of curry powder, 1 tablespoon of olive oil, salt to taste, and fresh cilantro for garnish.
- In a large skillet or saucepan, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and soft.
- Add the minced garlic to the pan and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Sprinkle the curry powder into the skillet, stirring well to combine it with the onions and garlic. Cook for about 1 minute to allow the spices to release their aroma.
- Pour in the can of coconut milk, stirring to mix it thoroughly with the sautéed onion, garlic, and curry powder. Bring the mixture to a gentle simmer.
- Once the coconut milk is simmering, add the drained chickpeas to the skillet. Stir well to combine and let the mixture cook for about 5 minutes, allowing the flavors to meld.
- Add the shrimp to the skillet, stirring gently to ensure they are submerged in the sauce. Cook for an additional 5-7 minutes, or until the shrimp turn pink and opaque, indicating they are fully cooked.
- Season the curry with salt to taste, adjusting as necessary to enhance the flavors.
- Once cooked, remove the skillet from heat. Serve the coconut shrimp and chickpea curry over rice or with naan, and garnish with fresh cilantro for an added burst of flavor.
- Enjoy your delicious Coconut Shrimp and Chickpea Curry, perfect for a comforting meal!
Tips
- Fresh Ingredients: For the best flavor, use fresh shrimp and high-quality coconut milk. If possible, opt for full-fat coconut milk for a creamier texture.
- Adjust the Spice: If you like your curry with a kick, feel free to add a pinch of cayenne pepper or some chopped green chilies along with the garlic for an extra layer of heat.
- Perfect Sautéing: Make sure to sauté the onion until it’s soft and translucent. This step is crucial for building a flavorful base for your curry.
- Don’t Overcook the Shrimp: Shrimp cook quickly, so keep an eye on them! They’re done when they turn pink and opaque—overcooking can make them rubbery.
- Serving Suggestions: This curry pairs beautifully with fluffy basmati rice or warm naan bread. Consider adding a side of steamed vegetables for a complete meal.
- Garnish with Freshness: Don’t skip the fresh cilantro! It adds a burst of color and freshness that elevates the dish.
- Make Ahead: This curry tastes even better the next day! Make it ahead of time and store it in the fridge to allow the flavors to meld.Enjoy your cooking journey with this delightful Coconut Shrimp and Chickpea Curry!
Nutrition Facts
Calories: 331kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 120mg
