Shrimp and Coconut Chickpea Curry
A can of chickpeas, coconut milk, and onions always has a place in my pantry. Shrimp or chicken might as well live in my freezer, for the simple reason that they don’t require long cooking. It’s a perfect combination when you need to get something together that’s tasty and quick. If you’re a vegetarian, simply omit the chicken or shrimp and double the amount of chickpeas.
Ingredients
- 4 Tbsp vegetable oil
- 1 large onion, roughly chopped
- 1 can 16 oz (400g) chickpeas, rinsed and drained
- 2 large garlic cloves, finely minced
- 1 two piece fresh ginger, finely minced
- 1 medium sweet potato, about 2 cups (170g) chopped into 1 inch (2.5 cm) pieces
- 2 tsp turmeric powder
- 1 tsp red pepper flakes
- 14 oz (400 ml) full fat coconut milk
- 2 cups (500 ml) vegetable stock
- 2 cups (about 156 g) Baby bok choy, tops and stalks roughly chopped and separated
- 1 lb (450 g)(about 16-20 large shrimps), peeled and deveined
- 1/2 cup (14 g) fresh cilantro or Italian parsley, finely chopped
- salt and freshly pepper to taste
- Juice of 1 lime + extra lime wedges to serve
Preparation
Heat the vegetable oil in a large skillet over medium-high heat. Add the onion. Cook stirring until the onion starts browning, about 5 minutes. Add the chickpeas and cook for about 5 minutes longer or until chickpeas start to crisp and brown. Reserve 1 /2 cup of the crisped chickpeas for garnish. Add garlic, ginger, turmeric, red pepper flakes and cook 1-2 minutes longer. Add the sweet potato and cook it until it starts browning on the edges, about 5 minutes. Season with salt and pepper.
Add the coconut milk and vegetable stock to the chickpeas and sweet potatoes in the saucepan. Bring to a swimmer. Scrape any chickpea bits from the bottom of the saucepan. Cook until sweet potato is soft the stew has reached a consistency of your liking. Add the bok choy stalks and cook for 3 minutes longer. Add the shrimps and bok choy tops and cook until shrimps just turn pink and bok choy tops just wilted, 2-3 minutes. Add lime juice and taste for seasonings.
Divide curry into bowls and top it with the reserved chickpeas cilantro or parsley. Serve lime wedges on the side.
Notes
Shrimp size: large or extra-large hold up better than small shrimp, which overcook fast in the hot sauce.
Vegetarian version: omit the shrimp and use two cans of chickpeas instead of one.
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