Thai Chickpea Curry
Ingredients
-
1
tablespoon
olive oil
-
½
red onion
chopped
-
1
red bell pepper
chopped and seeds removed
-
1
tablespoon
fresh minced ginger
-
1
clove
garlic, minced
-
1
tablespoon
curry powder
-
1
15 oz.
can coconut milk
-
1
15 oz.
can chickpeas, rinsed and drained
-
1
teaspoon
fine sea salt
-
2
tablespoons
maple syrup
-
1
tablespoon
fresh lime juice
-
¼
cup
fresh basil, roughly chopped
Instructions
- Heat olive oil in a large deep skillet over medium heat.
- Sauté the onion and bell pepper until softened, about 5 minutes.
- Add ginger, garlic, and curry powder; stir for 1 minute until fragrant.
- Add coconut milk, chickpeas, salt, and maple syrup; stir to combine.
- Bring to a boil, then reduce heat and cover to simmer for about 15 minutes.
- Remove lid, stir in lime juice and fresh basil until basil is wilted.
- Adjust seasoning to taste and serve warm with rice or quinoa.
Nutrition Facts (estimated)
Servings
4
Calories
268
Total fat
24g
Total carbohydrates
14g
Total protein
3g
Sodium
597mg
Cholesterol
0mg
You might also like