Prep time 5 min | cook time 25 min | total time 30 min
2 1⁄2 Tbsp (37ml) coconut oil
1⁄2 medium white or yellow onion (55g), diced
5 cloves garlic (21⁄2 Tbsp or 15g), minced
1 Tbsp (6g) finely grated ginger
1 1⁄2 cups (192g) finely diced carrots
1⁄4 tsp each sea salt and black pepper, plus more to taste
4 Tbsp (32g) garam masala spice blend*
1 cup (236ml) light coconut milk
1 cup (240ml) vegetable broth
2–3 Tbsp (30–45ml) maple syrup (or substitute coconut sugar), to taste
1 15-ounce (425g) can chickpeas, rinsed and drained
3 cups (474g) cooked rice, quinoa, or Cauliflower Rice
Fresh cilantro, parsley, or mint, chopped
Freshly squeezed lime or lemon juice
If serving with rice, cook the rice according to the package instructions and set aside, covered.
In the meantime, heat a large pot or saucepan over medium heat. Once hot, add 2 Tbsp of the coconut oil, the onion, garlic, ginger, and carrot. Season with 1⁄4 tsp each salt and pepper. Stir to coat.
Cover and cook for 4–5 minutes, or until the carrots are slightly tender and the onion is translucent, stirring frequently.
Add 2 1⁄2 Tbsp (20g) of the garam masala spice blend. Stir to coat. Then add the coconut milk, broth, and maple syrup. Bring to a simmer. Then lower the heat and cover once more. Cook for 5 minutes.
Transfer the mixture to the bowl of a blender or food processor and purée into a smooth, creamy sauce, scraping down the sides as needed. Taste and adjust the seasonings, adding more salt, pepper, or maple syrup as desired.
With the sauce still in the blender, add the chickpeas to the same pot from earlier with remaining 1⁄2 Tbsp coconut oil. Cook over medium heat.
Add the remaining 1 1⁄2 Tbsp (12g) of the garam masala spice blend and a generous pinch of sea salt.
Cook for 3 minutes, then scoop out 1⁄2 cup (92g) of the chickpeas to reserve for the topping.
Add the curry sauce back into the pot with the chickpeas and simmer, covered,
for another 10–15 minutes (up to 20–30 minutes). The longer the curry sauce simmers, the richer the flavour of the sauce and chickpeas. In the meantime, prepare any desired toppings.
To serve, top the rice with the curry and the reserved chickpeas. The flavour in this dish is elevated by fresh lime or lemon juice and fresh herbs, so I highly recommend them as a finishing touch.
Leftovers keep well for 2–3 days covered, in the refrigerator, though best when fresh. Freeze for up to 1 month.
*DIY Garam Masala Spice Blend: Combine 3 Tbsp (24g) cumin, 2 Tbsp (16g) garlic powder, 2 Tbsp (16g) paprika, 2 tsp coriander, 2 tsp cardamom, 1 tsp cinnamon, 1⁄2 tsp ground cloves, and a pinch of cayenne or red chili powder.
Excerpted from Minimalist Baker’s Everyday Cooking by Dana Shultz. Copyright © 2016 by Minimalist Baker, LLC. Published by Viking, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.