Saffron-infused Coconut Curry with Cocoa Nibs

Saffron-infused Coconut Curry with Cocoa Nibs
AI

Ingredients

  • 200g coconut milk
  • 1 tsp saffron threads
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 red bell pepper, sliced
  • 1 can chickpeas, drained
  • 2 tbsp curry powder
  • 1 tsp cumin
  • 1 tbsp cocoa nibs
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Steps

  1. In a small bowl, soak saffron threads in a few tablespoons of warm water for 10 minutes.
  2. In a large pan, heat coconut milk over medium heat. Add onions, garlic, and bell pepper, and sauté until softened.
  3. Stir in curry powder and cumin, then add chickpeas and saffron-infused water. Simmer for 15 minutes, allowing flavors to meld.
  4. Season with salt and pepper, then sprinkle cocoa nibs over the curry.
  5. Serve hot, garnished with fresh cilantro leaves.