This coconut chickpea curry from Kurrypinch chef-owner Shaheen Ghazaly is richly spiced and creamy with coconut milk, topped with crunchy fried onions and fresh cilantro.

These easy, delicious recipes will turn weeknight dinners into stress-free, mouthwatering delights. Experience the joy o ...

Prep Time: 15 minutesCook Time: 40 minutes Yields: 4 servingsThis flavourful Caribbean Curry Chickpeas dish is rich, creamy, and packs a kick of heat! It’s everything you love in a curry, but it’s ...

Creamy richness: 1 can (14 oz) coconut milk 2 cups mixed vegetables (bell peppers, carrots, peas, cauliflower), chopped Protein-packed: 1 can (14 oz) chickpeas, drained and rinsed ...

Stir in the curry powder and garam masala; then add the tomatoes, bell pepper and sweet potato. Cook 5 minutes until somewhat softened. 2. Add the chickpeas, coconut milk, honey and bring to a simmer.

Simple to make, easier to eat. You’ll need: 2Tbsp B-well Pure Canola Oil; 1 large yellow onion, diced; 4 sweet potatoes, peeled and cubed into 1,5cm squares; 1 x 400g can chickpeas, drained; 1 x ...

1. In a flameproof casserole or Dutch oven over medium-high heat, heat the oil. Add the onion and cook, stirring, for 5 minutes, or until it softens.

Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets of the food world. She has with more than 20 years of experience cooking ...

Add curry paste; cook, stirring constantly, until lightly toasted and fragrant, about 30 seconds. Add fish sauce and brown sugar, stirring to dissolve sugar, about 30 seconds. Increase heat to ...

For the Coconut Rice: 1.5 cups jasmine rice. 1.5 cups water. 1/2 cup coconut milk. Pinch of salt. Instructions. 1) Cook Coconut Rice: Rinse the jasmine rice under cold water until the water runs ...