One of my FAVORITE flavors is curry, especially during the chilly fall and winter months. I love that it warms me from the inside out and the aroma that fills the kitchen while cooking with it is so comforting.
Brian’s dad shares my love of cooking, and he knows how much I enjoy quality spices and experimenting in the kitchen. One of the most memorable gifts I received at my bridal shower which Brian and I use almost daily is the spice rack full of labeled spices. The spice rack contains common spices like sea salt and cinnamon, but it also includes things that we use less often like curry and masala.
The temperatures really started to cool down last week, so I took that as a hint to start experimenting with some of those spices in the spice rack.
I took a peak in my pantry to see what I had, threw in a little of this and a little of that and I came out with a delicious vegetarian dinner full of those tasty and warming curry and masala spices.
One-Pan Chickpea Curry Masala
- 2 garlic cloves, minced
- 1/2 onion, chopped
- 14.5 oz can of diced tomatoes
- 14.5 oz can chickpeas, drained and rinsed
- 1/2 tsp cumin
- 1/2 tsp garam masala
- 1/2 tsp yellow curry powder
- 1/2 tsp coriander
- 1/2 cup light coconut milk, canned
- salt to taste
- In a large pan, combine the garlic cloves and onion and cook while stirring for about 2 minutes to soften over medium high heat.
- Add the diced tomatoes and allow to cook for about 3 more minutes.
- Next, add the chickpeas, cumin, garam masala, curry, and coriander and allow to cook together for 5 minutes.
- Finally, add in the coconut milk. Turn the heat down to low and simmer for 10 minutes. Add salt to taste
- Serve alongside cooked quinoa or brown rice and enjoy!
Question of the Morning:
- What is a flavor that warms YOU from the inside out?