Are you ready to embark on a culinary adventure that will tantalize your taste buds and warm your soul? Dive into the vibrant world of Indian cuisine with this delightful Roasted Tomatillos Chickpea Curry! Bursting with flavors and a creamy texture, this dish is not just a meal; it's an experience that brings the exotic essence of India right to your kitchen. In just 40 minutes, you can whip up a wholesome, plant-based dish that serves four and leaves everyone craving more. Trust us, once you try this recipe, it will become a staple in your home. So, let’s get cooking and unlock the secrets of this irresistible curry!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 cups tomatillos, husked and quartered
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 can coconut milk
- 2 tablespoons olive oil
- Salt to taste
- Cilantro for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to prepare for roasting tomatillos.
- Husk and quarter the tomatillos, ensuring they are clean and evenly cut. Spread them on the prepared baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with a pinch of salt.
- Roast the tomatillos in the preheated oven for 15-20 minutes, until they become soft and slightly charred at the edges. Remove and set aside.
- In a large skillet or deep pan, heat the remaining olive oil over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, about 5 minutes.
- Add minced garlic and curry powder to the onions, stirring continuously to prevent burning and to release the aromatic spices, cooking for about 1 minute.
- Pour in the coconut milk and add the drained chickpeas. Stir to combine and let the mixture simmer for 5 minutes.
- Add the roasted tomatillos to the skillet, gently breaking them down and stirring them into the curry. Simmer for an additional 10 minutes to allow flavors to meld.
- Taste and adjust seasoning with salt as needed. The curry should have a tangy, creamy consistency with a vibrant color.
- Remove from heat and garnish with fresh chopped cilantro before serving. Best enjoyed hot with rice or naan bread.
Tips
- Choose Fresh Tomatillos: Look for tomatillos that are firm and bright green. Avoid any that are overly soft or have blemishes for the best flavor.
- Roasting is Key: Don’t skip the roasting step! It enhances the natural sweetness of the tomatillos and adds a delightful char that elevates the dish.
- Adjust the Spice: If you prefer a spicier curry, consider adding a pinch of cayenne pepper or diced green chilies when sautéing the onions.
- Coconut Milk Alternatives: For a lighter version, you can use light coconut milk or substitute with vegetable broth, though this will alter the creamy texture.
- Serve with Sides: This curry pairs beautifully with basmati rice or warm naan bread, making it a complete meal that’s sure to impress.
- Garnish Generously: Don’t skimp on the cilantro garnish! It adds a fresh burst of flavor that complements the rich curry.
- Leftovers Love: This dish tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the fridge for up to three days.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 0mg
