Recipe courtesy of Lentils.org
Made up mostly of ingredients that are easy to keep on hand in the pantry, this simple, not-too-spicy Easy Chickpea Curry will help you get dinner on the table in half an hour, even on days when the fridge looks bare. Serve over steamed rice or couscous; leftovers improve in flavour after a day or two in the fridge, so they’re perfect for taking to work for lunch.
Easy Chickpea Curry
Made up mostly of ingredients that are easy to keep on hand in the pantry, this simple, not-too-spicy curry will help you get dinner on the table in half an hour, even on days when the fridge looks bare.
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Servings: 6 servings
Ingredients
- 1 Tbsp canola oil
- 1 small onion, peeled and chopped
- 2 19 oz cans chickpeas, rinsed and drained
- 2-3 garlic cloves, crushed or chopped
- 1 Tbsp grated fresh ginger
- 1-2 tsp curry paste or powder
- 14 oz can coconut milk, light or regular
- 1/2 cup jarred chunky salsa
- 1/4 cup chopped fresh cilantro (optional)
- salt, to taste
Instructions
- In a large, heavy skillet set over medium-high heat, heat the oil and sauté the onion for 3-4 minutes, until soft. Add the chickpeas, garlic, ginger and curry paste and cook for another 2-3 minutes, until the chickpeas start to pop and smell fragrant.
- Add the coconut milk, salsa and cilantro (if you’re using it) and cook for about 20 minutes, stirring often, until the mixture thickens. Season with salt to taste and serve immediately, over rice.
Nutrition Facts
Easy Chickpea Curry
Serving Size
1
Amount per Serving
Calories
224
% Daily Value*
Fat
18
g
28
%
Saturated Fat
13
g
81
%
Sodium
334
mg
15
%
Potassium
334
mg
10
%
Carbohydrates
14
g
5
%
Fiber
4
g
17
%
Sugar
2
g
2
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Pulse Ingredients 101