Creamy Chickpea Curry
This Creamy Chickpea Curry is comforting and subtly spiced—perfect for a quick and easy dinner.
Servings 4
Calories 542kcal
Ingredients
- 2 tablespoons olive oil
- 2 cups onions chopped
- 4 cloves garlic minced
- 1 tablespoon red or yellow curry paste
- 1 can (13.5-ounce) coconut milk divided
- 2 cans (15.5-ounces each) chickpeas drained
- 2 tablespoons soy sauce
- 1 medium tomato chopped
- 1 tablespoon brown sugar (or coconut sugar)
- 1 tablespoon freshly squeezed lime juice
- 2 tablespoons cilantro chopped
- 4 cups cooked jasmine rice for serving
Instructions
- Heat the oil in a large skillet over a medium-high heat. Add onions and cook until they start to brown. Add garlic and sauté until soft.
- Add curry paste and 1/4 can of coconut milk. Stirring, cook until the curry paste is dissolved.
- Add the chickpeas, soy sauce and the rest of the coconut milk. Bring to a boil and cook 3 to 5 minutes.
- Add the tomato, sugar, and lime juice. Simmer 1 to 2 minutes. Stir in the cilantro and serve over jasmine rice.
Video
Nutrition
Serving: 263g | Calories: 542kcal | Carbohydrates: 52.6g | Protein: 15.6g | Fat: 32.7g | Saturated Fat: 20.8g | Sodium: 485mg | Potassium: 974mg | Fiber: 14.6g | Sugar: 15.4g | Vitamin A: 400IU | Vitamin C: 22.3mg | Calcium: 100mg | Iron: 5.8mg