Chickpea Curry with Apricot Sauce

Jan 16

Written By Mari Loewen

One of our most requested recipes, we've made it over and over. The balance of lime, coconut milk, and apricot jam is absolutely fabulous and so easy to make.

Ingredients

Sea salt and freshly ground pepper, to taste

2 tablespoons extra-virgin olive oil

1 tablespoon mild curry paste

1/2 teaspoon ground cumin

2 cloves garlic, minced

1/4 cup apricot jam

1 1/2 cups coconut milk

1/4 cup dried cranberries

1 cup canned chickpeas, drained and rinsed

1 tablespoon fresh lime juice

4 green onions, thinly sliced

Fresh cilantro leaves, to garnish

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Preparation

For vinaigrette, in small bowl whisk lemon juice, mustard, olive oil, and honey. Set aside.

In large skillet, add olive oil, curry paste, cumin, and garlic; cook over medium heat for 2 minutes. Stir in jam and coconut milk; cook 5 minutes or until sauce slightly thickens. Mix in cranberries and chickpeas; cook 5 minutes longer. Stir in lime juice and green onions. Garnish with cilantro leaves to serve. Serves 4.

You can serve with cooked Jasmine rice. Serves 4.

Make sure to give the coconut milk a good shake before opening the can. The thick coconut cream rises to the top and the milk settles on the bottom during storage.

ChickpeasApricot JamCoconut MilkCurry