23 Reviews of Creamy Chickpea Curry

From: Canadian_in_the_Bay

On Apr 2, 2007

I made this for dinner tonight and I will definitely be making it again. I used Zanni's mix of spices (see earlier review) and I added 1/8 tsp of cayenne pepper. I also used light coconut milk. I served it over brown basmati rice with some steamed broccoli on the side.

From: Rob King

On Jan 15, 2007

Easy to make, with inexpensive, common ingredients. Everyone liked it a lot. I used about 1/2 cup of red curry sauce combined with 2 teaspoons curry powder since I didn't have curry paste. And I used light coconut milk, since it was on sale.

From: Zanni

On Mar 5, 2007

I didn't have any curry paste, so instead I used 1 teaspoon red chili powder, 1 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1/2 teaspoon turmeric and 1/2 tsp garam masala. I didn't change anything else. My Indian hubby said "This is absolutely the best curry I've ever eaten!". I'll certainly be making this again! One more tip, the longer it cooks the better it tastes. I wound up cooking mine about 30 minutes and the chickpeas were perfectly soft and the curry was a nice, creamy consistency.

From: Shells NZ

On Mar 26, 2007

This is the first recipe off this website I have tried, was very happy with the results. I have found some vegetarian dishes bland, but this was nice and tasty. Pleased my hubby!! I didnt have lime juice so used lemon, and also didnt have the fresh herbs, so used dried basil. Would love to make again with fresh basil. Will make again.

From: groovyrooby

On Sep 30, 2008

Great curry recipe! I will definitely be making this again. Next time I will add cauliflower, red pepper, and/or carrots to fill out the sauce. I doubled the chickpeas because there was so much sauce. But as-is it was just chickpeas and tomatoes in a delicious curry sauce. Tasty, but I like my veggies, too. I forgot to add the cilantro, but it was still wonderful without. LOVED the lime juice!

From: tarnaicole

On Jun 27, 2007

My boyfriend and I both loved this dish. Like a previous reviewer, I used lemon instead of lime juice and I also used a couple of tablespoons of dried basil since I didn't have fresh. It was still fantastic. This is going in my regular dinner rotation!

From: Blue Voter

On Apr 23, 2007

Very, very good. I used cilantro, because my store's basil looked really tired. I cooked this longer than the recipe calls for, to make it thick and squishy. Very easy; I will definitely be making this again (my DH will insist!).

From: eatrealfood

On Apr 3, 2007

Great way to make chickpeas. I've never made it with coconut milk before, but I think I'll do so now. I didn't have red curry paste so used a good Indian curry powder...worked fine. I also decreased the amount of coconut milk considerably. I must have used just shy of half the can and it was still plenty creamy with much less fat. Served over jasmine rice as suggested for a great meal.

From: Chef #184530

On Sep 24, 2007

I made this for dinner last night and we enjoyed it so much we'd be more than happy to have it again tonight. It was very quick and easy to put together, and tasted delicious. I used Lite coconut milk, a brown onion, two vine-ripened tomatoes, 1 heaped TBS of Valcom Thai Red Curry Paste, coriander and everything else as listed, adding 1/4 tsp of hot red chilli flakes and serving the curry on Tilde Chilli Coconut & Lemongrass Thai Basmati. I'm tempted to add spinach next time I make it, but am reluctant to mess with perfection. Thanks for a great recipe.

From: Brooke the Cook in WI

On Apr 17, 2007

This made a terrific dinner! The 1 T of curry paste gave it a nice kick. I used Lite coconut milk to reduce fat - next time I'll use less as there was a lot of liquid leftover in the pan. I will definately be making this again!