Chickpea Curry
This flavorful Chickpea Curry is a staple in our kitchen. It's so quick and easy to make. A perfect dish for Meatless Monday!
Servings: 4
Ingredients
- 1 onion chopped
- 1 clove garlic peeled and roughly chopped
- 11/2 tbsp fresh ginger chopped
- 1 dried chili chopped
- 2 tbsp peanut oil
- 1 tbsp tomato puree
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1 tsp ground coriander
- 1 tbsp garam masala
- 2 tbsp ground almonds
- 1 tbsp shredded coconut
- 1 tbsp fresh coriander chopped
- 14 oz can chickpeas drained
- 14 oz can coconut milk
- salt and pepper
- natural yoghurt
- fresh coriander to garnish
- 1 lime juiced
- 1 cup rice uncooked
- 2 tbsp fresh coriander
Instructions
- Cook your rice according to package instructions.
- Heat 1 tbsp oil in a large heavy based pot over medium-high heat.
- Add onion, ginger and chili. Cook for 3-4 minutes until onion is soft.
- Mix tomato puree, spices, coconut, almonds and fresh coriander in a little bowl.
- Add spice paste to your pot. Cook for 2 minutes while stirring. Be careful not to burn spice paste.
- Add chickpeas and mix until covered with spice paste.
- Add coconut milk, stir and let it simmer for 8-10 minutes at low temperature until the rice is ready.
- Put the cooked rice in a bowl and mix with lime juice and coriander.
- Adjust the seasoning of the Cickpea Curry with salt and pepper.
- Remove from heat and serve topped with a spoon full of yoghurt and some coriander.
Nutrition
Calories: 610kcal | Carbohydrates: 65g | Protein: 12g | Fat: 36g | Saturated Fat: 23g | Sodium: 593mg | Potassium: 572mg | Fiber: 10g | Sugar: 6g | Vitamin A: 186IU | Vitamin C: 11mg | Calcium: 86mg | Iron: 4mg