Creamy chickpea curry from Food52

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Notes about this recipe

  • Eat Your Books

    See recipe for curry powder suggestions.

  • Rutabaga on January 15, 2020

    This is a delicious and easy curry made primarily with pantry ingredients. I omitted the lemongrass and lime leaves since I didn't have any on hand, but the flavor was still full and rich. I also used some leftover homemade pizza sauce in place to the fresh tomato, which actually worked quite well. My husband also enjoyed it, and my older son ate it without complaints, even though he's not generally fond of curry.

  • clcorbi on October 11, 2018

    I enjoyed this, even without the lemongrass and kaffir lime leaves (both of which I sadly had to omit). The flavor is really bright, and it's a nice pace from the Indian chickpea curries I've made before. It's also easy to throw together on a weeknight. I ate this with rice but naan or another flatbread would also be delicious.

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