Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
10
Low
Nutrition per serving
Calories236 kcal (12%)
Total Fat12.5 g (18%)
Carbs26.7 g (10%)
Sugars8.1 g (9%)
Protein7.1 g (14%)
Sodium454.5 mg (23%)
Fiber6.8 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 Tbspolive oil
1onion
small, finely diced
1carrot
medium, chopped
3garlic cloves
minced
1 Tbspginger
minced
1red bell pepper
chopped
1 Tbspcurry powder
1 tspcumin
1 tspground coriander
½ tspturmeric
½ tspchili flakes
optional
½ tsppepper
¼ tspsalt
1 x 14 ozcan diced tomatoes
1 x 14 ozcan lite coconut milk
1 tsplime zest
1 x 15 ozcan chickpeas
drained and rinsed
Instructions
Step 1
To a large skillet or saucepan, heat oil over medium heat. Add chopped onion and carrot and sauté for 5 minutes or until soft and fragrant.
Step 2
Stir in minced garlic, ginger, and red bell pepper and cook for an additional 2-3 minutes.
Step 3
Mix in curry powder, cumin, ground coriander, turmeric, chili fakes (optional), salt, and pepper.
Step 4
Pour in diced tomatoes, coconut milk, and lime zest. Stir together and bring mixture to a gentle simmer.
Step 5
Add the chickpeas to the pan and stir to combine with the rest of the sauce.
Step 6
Bring heat to low and let the chickpea curry simmer for 15-20 minutes until slightly thickened.
Step 7
Serve with ⅓ cup of rice and garnish with cilantro leaves and a squeeze of lime.
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