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Coconut Chickpea Curry

Name: Coconut Chickpea Curry
Total time: 30 min
Yield: 4
Ingredients: 2 cans chickpeas, drained; 1 can coconut milk; 1 onion, diced; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp curry powder; 1 can diced tomatoes; Salt to taste

Chickpeas simmered in a creamy coconut curry sauce with garlic and ginger - garlic and ginger are the aromatics a curry needs for real depth, and this dish tasted flat without them.

⏱ 30 min🍽 4 servings

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dinnerveganvegetarianquick

Nutrition (per serving)

Estimated - not lab-measured

440 Calories14g Protein44g Carbs21g Fat

Ingredients

•2 cans chickpeas, drained
•1 can coconut milk
•1 onion, diced
•3 cloves garlic, minced
•1 tbsp fresh ginger, grated
•2 tbsp curry powder
•1 can diced tomatoes
•Salt to taste

Steps

1.Sauté the onion until softened, then stir in the garlic, ginger, and curry powder and cook for 1 minute until fragrant.
2.Add the diced tomatoes and coconut milk, simmering for 10 minutes.
3.Stir in the chickpeas and salt, then simmer for another 10 minutes.
4.Serve over rice.

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