By plantbaes
Creamy Coconut Chickpea Curry
7 steps
Prep:10minCook:35min
A budget-friendly, easy-to-make curry that's perfect for meal prep. It's versatile, allowing for any veggies or beans you prefer, and tastes even better the next day.
Updated at: Tue, 12 Dec 2023 06:39:34 GMT
Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
30
High
Nutrition per serving
Calories662.8 kcal (33%)
Total Fat32.5 g (46%)
Carbs80.1 g (31%)
Sugars18.6 g (21%)
Protein23.5 g (47%)
Sodium624.4 mg (31%)
Fiber20.9 g (74%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
½ Tbspoil
or water fry
1onion
diced
2 Tbspginger
minced
4garlic cloves
minced
1green chili
diced
1 Tbspground cumin
½ Tbspground coriander
1 Tbspgaram masala
½ Tbspturmeric
½ Tbspbrown sugar
2 Tbsptomato paste
2 Tbspwater
2cans diced tomato
400mlcoconut milk
4 ½ cupschickpeas
cooked
2 cupscauliflower
diced
2carrots
diced
½ tspsalt
½ tsppepper
1lime juiced
Instructions
Step 1
Start by heating oil in a pot on medium heat, then add the diced onions. Cook for about 3 minutes until they start to soften.
Step 2
Add the minced ginger, garlic, and diced chili to the pot. Stir well and cook for another 2 minutes.
Step 3
Next, add the spices to the pot. Stir well to combine and cook for about 1 minute to allow the spices to release their flavors.
Step 4
Add the tomato paste and water to the pot. Stir well to combine and cook for another 2 minutes.
Step 5
Transfer the mixture from the pot to a blender. Add the diced tomatoes and coconut milk, then blend until smooth.
Step 6
Return the blended mixture to the pot. Add the chickpeas and diced vegetables. Cook on medium to low heat for about 20 minutes, stirring occasionally.
Step 7
Adjust the seasoning with salt and pepper to taste. Serve the curry with freshly squeezed lime juice, coriander, rice, and pickled onion. Enjoy your meal!
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