Zanzibari Chickpea Coconut Curry
Your search for a curry sauce base that transforms lackluster cans of store-bought chickpeas into lush, comfort food that even die-hard meat eaters cannot resist is over. Our Zanzibar curry sauce is boldly seasoned and heavily spiced to withstand dilution without losing its flavor integrity. We suggest allowing the chickpeas to simmer slowly in this robust sauce for at least 45 minutes for a rich, exotic, creamy curry that you’ll want to eat with a spoon directly out of the pan. It is oh, so, so enticing…
- 2 Tbsp. tomato paste
- ½ – 1 tsp. sugar
- 1-2 Tbsp. fresh lime juice
- ¼ – ½ tsp salt (or to taste)
- 6 oz. bag of fresh spinach
- In a large heavy-bottomed pan, heat the oil to medium high heat. Add onions; cook until soft and translucent – about 5-7minutes. Add tomato paste and continue cooking for an additional 5 minutes.
- Empty jar of Zanzibar into the pan. Pour the water into the jar and shake well (with lid tightly screwed on) to release any sauce clinging to the jar. Add to the pan.
- Add chickpeas and coconut milk and stir. Bring to a boil and immediately turn down to a simmer.
- Simmer covered for 30 – 45 minutes depending on how tender you would like the chickpeas to be.
- Turn off heat. Add salt, sugar, lime juice and bag of spinach. Stir to combine. Taste for salt and adjust if needed.
- Allow sauce to sit for 5-10 minutes before serving.
- Serve over cooked jasmine rice along with chapati or naan bread.
- To thicken sauce, simply simmer uncovered until it reaches your desired consistency.
- Feel free to incorporate additional vegetables such as winter squash, regular or sweet potatoes, etc.
- Increasing tomato paste to ¼ cup will yield a thicker sauce consistency.
- You could also skip step one (sautéing the onions in oil) and begin the cooking process at step two.
- To make in a slow cooker, simply dump all the ingredients and follow the manufacturer’s instructions.
- Add ½ tsp kaani sauce for heat and depth.