Coconut Chickpea Curry

Name: Coconut Chickpea Curry
Cuisine: Asian, Indian
Ingredients: 1 can of chickpeas; 1/2 can of coconut milk; 1/2 can of chopped tomatoes; 1 onion – finely chopped; 2-3 garlic cloves – minced; 1 tsp of turmeric powder; 1/2 tsp of chilli powder; 1 tsp of curry powder; Salt to taste

4 steps

Updated at: Wed, 16 Aug 2023 18:52:28 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories405.5 kcal (20%)

Total Fat23.9 g (34%)

Carbs40.3 g (15%)

Sugars5.2 g (6%)

Protein13.6 g (27%)

Sodium1103 mg (55%)

Fiber10.8 g (39%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1can of chickpeas

0.5can of coconut milk

0.5can of chopped tomatoes

1 tspturmeric powder

½ tspchilli powder

1 tspcurry powder

salt

to taste

Instructions

Step 1

1. Add a dash of oil to a large pan and once hot add in the chopped onion. Fry the onion gently for 3-4 minutes until it starts to caramelised.

Step 2

2. Add in all the spices + the garlic cloves. Cook for another minute and continue stirring to avoid burning.

Step 3

3. Add a dash of water to prevent from sticking. Add in the drained chickpeas, coconut milk and tinned tomatoes.

Step 4

4. Mix everything together, add bit of boiling water just to enough to cover the chickpeas. Put the lid on an cook on a low heat for 20-25 minutes. Serve with some rice and veggies. Enjoy.

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