45+ Ways to Use Coconut Milk
Servings: 4 people
Calories: 360kcal
Coconut milk lends its creamy richness and subtle sweetness to a vast array dishes. Here's 45+ recipes that use coconut milk that you should definitely try! Start with these Indian Butter Chickpeas. Featuring tender chickpeas simmered in an intensely flavorful and aromatic Indian-inspired butter sauce.
Print Recipe
Equipment
Ingredients
- 1 Tablespoon olive oil
- 1 onion diced
- 4 cloves garlic minced
- 1 14-ounce can coconut milk
- 1 6-ounce can tomato paste
- 1 Tablespoon fresh ginger minced
- 1 Tablespoon curry powder
- 2 teaspoons garam masala
- 1 teaspoon chili powder or more, to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 15-ounce cans chickpeas drained and rinsed
- 4 Tablespoons chopped fresh cilantro leaves for garnish
- Greek yogurt for topping
Instructions
- Heat olive oil in a large skillet over medium high heat. Add onion and sauté until onions become translucent, about 3-4 minutes. Add garlic and saute 30 seconds longer, until fragrant.
- Stir in coconut milk, tomato paste, ginger, curry powder, garam masala, chili powder, salt & pepper until well combined.
- Add chickpeas and bring to a simmer and cook, stirring occasionally, for another 10 minutes. Taste and add more salt if necessary.
- Serve spooned over rice, and topped with cilantro and greek yogurt, if desired.
Notes
- To store, keep the leftovers in an airtight container in the fridge for 3 to 4 days.
- To freeze, place the cooked and cooled butter chickpeas in an airtight container and freeze for up to 1 month.
- To reheat, warm the chickpeas in a saucepan or in the microwave until hot.
Nutrition
Calories: 360kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 302mg | Potassium: 96mg | Fiber: 2g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg