Chickpea Curry
Ingredients
The base
-
2
tablespoons
canola oil
-
1
large
yellow onion, diced
-
1
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
-
1
bay leaf
The spices
-
2
teaspoons
garam masala
-
2
teaspoons
curry powder
-
¼
teaspoon
cayenne pepper
-
3
cloves
garlic, chopped
-
1
tablespoon
fresh ginger, minced
The main ingredients
-
1
14.5-ounce can
crushed tomatoes
-
2
15-ounce cans
reduced sodium chickpeas, rinsed and drained
-
1
13.5-ounce can
coconut milk
-
10
ounces
frozen peas
For serving
-
1
tablespoon
freshly squeezed lime juice
-
prepared
brown rice
for serving
-
chopped
fresh cilantro for serving
-
warmed
Homemade naan
optional for serving
Instructions
- Heat oil in a large pot over medium-low heat, add onion, salt, and pepper, and cook until softened and browned.
- Stir in bay leaf, garam masala, curry powder, cayenne, garlic, and ginger, and cook until fragrant.
- Add crushed tomatoes and stir, scraping any bits from the bottom of the pot.
- Pour in chickpeas and coconut milk, bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
- Add frozen peas and stir to warm through.
- Remove bay leaf, serve hot over rice, and garnish with cilantro.
Nutrition Facts (estimated)
Servings
4 servings
Calories
540
Total fat
31g
Total carbohydrates
55g
Total protein
18g
Sodium
744mg
Cholesterol
0mg
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