This super easy dish is a mashup of a lightly spicy Latin American condiment and a creamy Indian curry. This recipe makes double the Salsa Verde necessary, so enjoy some chips and salsa later!
What you’ll need:
Salsa Verde (makes double what you need)-
- 6 medium Tomatillos, husks removed and cleaned
- 1 Poblano pepper
- 1 tbsp Olive Oil
- ½ cup Cilantro
- 1 tbsp Greek Basil
- 1 tsp salt
- ⅓ cup Coconut Milk (light or regular)
- 16 oz can Chickpeas, drained and rinsed
- 1 tbsp Curry Powder
- 2 tsp Olive Oil
- 1 cup Water
- Salt and pepper to taste
To serve (optional and flexible)-
- Lime wedges, for garnish
- Cilantro or greek basil, for garnish
- Cucumber, thinly sliced for garnish
- Basmati rice, couscous, quinoa, or other grain, for base
- Slices of toasted bread or naan, for dipping
- Roasting sheet pan
- Food processor
- Low saucepot
- Cutting board and knife
2. Remove the skin from the poblano pepper by peeling away and discard. Slice open the pepper and scrape out the seeds and stem and discard.
3. Add all salsa verde ingredients directly to a food processor and pulse to puree. Remove and set aside.
4. Add ½ cup of chickpeas to the processor and lightly pulse to process.
5. Heat pan with 2 tsp olive oil. Mix in curry powder and heat until aromatic, about 30 seconds. Add ½ of the pureed salsa verde sauce and cook for 2 minutes, until combined.
6. Add chickpeas, both processed and whole, plus coconut milk and water to the pan. Combine ingredients and bring the pan to a boil. Reduce to a simmer and cook until thickened, about 5-7 minutes.
7. Adjust spices with salt and pepper. Add more salsa verde or coconut milk if desired.
8. Serve hot over grains and top with garnish.
9. Remaining salsa verde can be stored in the refrigerator in an airtight container for up to 5 days.