Description
Delicious Coconut Curry Chickpea Stuffed Naan Cups that are easy to make and packed with flavor.
Ingredients
Scale
- 1 cup canned chickpeas, drained and rinsed
- 1 tablespoon coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup coconut milk
- 1/2 cup diced tomatoes (canned or fresh)
- 1/4 cup fresh cilantro, chopped
- 4 naan breads
- 1/2 cup shredded mozzarella cheese (optional)
- Lime wedges for serving
Instructions
- In a large skillet, heat the coconut oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the chickpeas, curry powder, ground cumin, turmeric, salt, and black pepper. Stir well to coat the chickpeas with the spices.
- Pour in the coconut milk and diced tomatoes, stirring to combine. Bring the mixture to a gentle simmer and cook for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Remove from heat and stir in the chopped cilantro.
- Preheat the oven to 375°F.
- Cut each naan bread into quarters and press each piece into a muffin tin to form cups. If desired, sprinkle a little mozzarella cheese at the bottom of each cup.
- Spoon the chickpea curry mixture into each naan cup, filling them generously.
- Bake in the preheated oven for 10-12 minutes until the naan is crispy and golden.
- Serve warm with lime wedges on the side for squeezing over the top.
Notes
- For a spicier kick, add a chopped jalapeño or a pinch of red pepper flakes to the chickpea mixture.
- Substitute the chickpeas with black beans or lentils for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Coconut Curry, Chickpea, Naan Cups, Vegetarian Recipe