Spiced Parsley Coconut Curry

Units:
Servings: Prep Time: 10 Cook Time: 20

Ingredients

Directions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Stir in the garlic and ginger and cook for another 1 minute, until fragrant.
  4. Add the ground cumin, coriander, turmeric, and chili powder. Stir well to combine with the onion mixture.
  5. Pour in the coconut milk and vegetable broth, stirring to mix.
  6. Add the chickpeas and bring the mixture to a simmer.
  7. Let it cook for 10 minutes, stirring occasionally, until slightly thickened.
  8. Stir in the chopped parsley and cook for another 2 minutes.
  9. Season with salt to taste and finish with lime juice just before serving.
  10. Garnish with fresh coriander leaves and serve hot.

Dietary Tags

Recipe By:

Chef AI

Spiced Parsley Coconut Curry

Ingredients

  • 2 cups fresh Italian parsley, chopped
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chili powder
  • 1 cup coconut milk
  • 1 cup vegetable broth
  • 1 can (15 oz) chickpeas, drained and rinsed
  • Salt to taste
  • Juice of 1 lime
  • Fresh coriander leaves for garnish

Directions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Stir in the garlic and ginger and cook for another 1 minute, until fragrant.
  4. Add the ground cumin, coriander, turmeric, and chili powder. Stir well to combine with the onion mixture.
  5. Pour in the coconut milk and vegetable broth, stirring to mix.
  6. Add the chickpeas and bring the mixture to a simmer.
  7. Let it cook for 10 minutes, stirring occasionally, until slightly thickened.
  8. Stir in the chopped parsley and cook for another 2 minutes.
  9. Season with salt to taste and finish with lime juice just before serving.
  10. Garnish with fresh coriander leaves and serve hot.