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coconut curry with shrimp and chickpeas

 For chickpea lovers, this dish is so delicious and easy to make. A complete nutritious meal, you need nothing else for dinner. I love serving it with a wedge of lime, for an extra burst of freshness!

Prep time: 15 minutes
Cook time: 15 minutes
Difficulty: Medium
Serves 4

Ingredients
1 jar Masala Mama Coconut Curry Simmer Sauce*
1 lb shrimp, peeled and deveined
1 tablespoon oil or ghee
1 cup chickpeas, drained and rinsed
1 onion, chopped
1 red pepper, chopped
1 cup coconut milk (or more for a creamier – milder curry)
½ teaspoon red pepper flakes (optional, for extra heat)
1 lime, cut into wedges
Salt to taste

Directions

  1. Heat the ghee in a large skillet over medium heat. Add the onion and pepper to the pan and sauté for 5 - 7 minutes or until the veggies are soft. 

  2. Season the shrimp with salt and pepper and add to the skillet. Cook for 1 - 2 minutes on each side. 

  3. Stir in chickpeas, Masala Mama Coconut Curry Simmer Sauce, coconut milk, and red pepper flakes and bring to a quick simmer.

  4. Adjust salt to taste, garnish with cilantro, a squeeze of lime juice and serve with rice or naan. Here’s a recipe for Mama’s Perfect Basmati Rice.

*Use 2 tbsp stock or water to rinse out any remaining sauce in the jar and add.