One Pot Chickpea Curry
Ingredients
Veggies
-
2
tablespoons
olive oil
-
5
cloves
garlic, minced
-
1
small
yellow onion, minced
-
2
teaspoons
freshly grated ginger
-
½
teaspoon
salt, divided
-
1
large
red pepper, minced
-
30
oz.
canned garbanzo beans, drained and rinsed
-
4
cups
kale, packed
Curry Sauce
-
15
oz.
canned full-fat coconut milk
-
½
cup
vegetable broth
-
15
oz.
canned diced tomatoes
-
2
tablespoons
tomato paste
-
2
teaspoons
garam masala
-
1
teaspoon
curry powder
-
¼
teaspoon
red pepper flakes
-
fresh
lime juice
for garnish
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium/high heat.
- Add garlic, onion, ginger, and a dash of salt, sautéing until the onion is translucent.
- Add coconut milk, vegetable broth, diced tomatoes, tomato paste, garam masala, curry powder, red pepper flakes, and a dash of salt, mixing to combine and bringing to a boil.
- Once boiling, add red pepper and garbanzo beans, then reduce heat to low/medium and let simmer for 10 minutes.
- Stir in kale and cook until wilted, about 2-3 minutes.
- Serve over your favorite grain with a fresh squeeze of lime juice.
Nutrition Facts (estimated)
Servings
6
Calories
379
Total fat
20g
Total carbohydrates
37g
Total protein
13g
Sodium
0mg
Cholesterol
0mg
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