Creamy Avocado and Chickpea Curry with Coconut Rice Recipe

Description:

Hey friend! So, I've been experimenting in the kitchen lately, and I've come up with something I'm really excited to share. It's called **Creamy Avocado and Chickpea Curry with Coconut Rice**. Now, this dish isn't rooted in any specific historical context – I just kind of dreamt it up! But if I had to imagine its origins, I'd picture a bustling market somewhere in coastal South India. Imagine the vibrant colours and aromas, the sounds of chatter and haggling, the warmth of the sun. This curry, with its blend of creamy avocado, hearty chickpeas, and fragrant spices, feels like a natural evolution of South Indian cooking, drawing inspiration from the region’s love of coconut milk, lentils, and fresh produce. The coastal influence comes in with the abundance of fresh coconuts and the creamy texture of the avocado. I picture it being developed in a small coastal village where fishermen’s wives might have creatively incorporated readily available ingredients into satisfying and nutritious meals. The dish is brimming with health benefits too! Chickpeas are packed with protein and fiber, keeping you feeling full and energized. Avocados are a fantastic source of healthy fats, which are essential for brain function and heart health. Plus, they add a lovely creaminess to the curry without needing any heavy cream or coconut cream! The coconut milk adds a touch of sweetness and its own unique profile of nutrients. And the spices? Well, they're not just for flavor—turmeric, for example, is known for its anti-inflammatory properties. The slow cooking method, similar to a traditional South Indian stew, allows the flavors to meld beautifully and brings out the best in each ingredient, rather than being rapidly cooked and losing some of those vital nutrients. So, enough chatter, let's get cooking!

Ingredients:

• - 1 tbsp coconut oil (I love the aroma of coconut oil, and it's so healthy too! You could use olive oil if you prefer, but the coconut oil really complements the overall flavor profile)
• - 1 large onion, finely chopped (always cry a little when chopping onions, it's part of the process I guess)
• - 2 cloves garlic, minced (fresh garlic is key here, trust me)
• - 1 inch ginger, grated (ginger adds a subtle warmth that's just perfect)
• - 1 tsp turmeric powder (brightens up the curry’s color and has great health benefits!)
• - 1 tsp cumin powder (for a lovely earthy aroma)
• - ½ tsp coriander powder (adds a warm, citrusy note that really balances things out)
• - ¼ tsp cayenne pepper (optional, if you like a bit of a kick! I always add a pinch, I like things a little spicy)
• - 1 can (15oz) chickpeas, drained and rinsed (I prefer using canned for convenience, but you can certainly cook your own dried chickpeas if you have time)
• - 1 ripe avocado, diced (make sure your avocado is really ripe, it'll make a huge difference in the creaminess!)
• - 1 can (13.5oz) full-fat coconut milk (I think full-fat just gives it that richer taste!)
• - 1 cup vegetable broth (I used homemade, but store-bought works too)
• - Salt and pepper to taste (always taste as you go!)
• - Fresh cilantro, chopped (for garnish, because everything looks better with cilantro!)
• - Cooked coconut rice (I'll give you the recipe for that below!)

Instructions:

1. 1. First, let's make the coconut rice. It's super simple! Rinse one cup of basmati rice under cold water until the water runs clear. Then, combine the rice with 2 cups of water and ½ a can of coconut milk in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender. Fluff with a fork and set aside. This is my go-to recipe and takes no time at all.
2. 2. While the rice is cooking, heat the coconut oil in a large pot or Dutch oven over medium heat. Once hot, add the chopped onion and cook until softened and lightly golden, about 5-7 minutes. Stir regularly to prevent burning. This is a really crucial step – you want to ensure the onions are properly caramelized, it adds so much depth of flavor to the curry.
3. 3. Add the minced garlic and grated ginger to the pot and cook for another minute, until fragrant. Stir constantly so the garlic doesn't burn, it’s a bit tricky. I always find myself slightly distracted while it’s cooking!
4. 4. Now, add the turmeric, cumin, coriander, and cayenne pepper (if using). Stir well and cook for about 30 seconds, allowing the spices to toast slightly. This step is magical, it really releases the beautiful aromas of the spices and it’s amazing how different it will taste after you toast them!
5. 5. Stir in the drained chickpeas and vegetable broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer gently for 10-15 minutes, allowing the flavors to meld and the chickpeas to soften slightly. This slow simmering is what really brings everything together, similar to those traditional South Indian stews my grandmother used to make.
6. 6. Carefully stir in the diced avocado. You don't want to overcook it, just gently mix it into the curry. The avocado will soften slightly and add its creamy texture and lovely flavor. Be careful not to overmix as you might make it mushy. It's a delicate dance!
7. 7. Now, pour in the coconut milk. Stir gently to combine. Heat through but do not boil. I learned this the hard way once – boiling can curdle the coconut milk.
8. 8. Season with salt and pepper to taste. Taste and adjust seasonings as needed, perhaps adding a squeeze of lemon juice for extra brightness. I always add a pinch of salt at the beginning, a little more towards the end, and a final taste check before serving. It helps ensure the flavor profile is balanced.
9. 9. Garnish with fresh cilantro and serve hot over the cooked coconut rice.
10. 10. There you have it, your Creamy Avocado and Chickpea Curry! It’s best served immediately, but leftovers are great for lunch the next day too. I often add a dollop of plain yogurt or a squeeze of lime before serving the leftovers.