Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Servings: 4
Throw this together in twenty-five minutes with simple ingredients and a few steps. Made with spices and coconut milk, this easy and quick Chickpea Curry would be a perfect addition to your weekly menu rotation.
Ingredients
1 tbsp olive oil or use coconut oil
1 jalapeno pepper chopped
1 serrano pepper chopped (if desired for extra heat)
1 medium onion chopped
½ c chopped green onions
4 cloves garlic chopped
1 tbsp fresh grated ginger
1 tbsp curry powder (or 2 tablespoons if desired)
1 tbsp paprika
Salt and pepper to taste
2 tbsp curry paste
14 oz coconut milk
16 oz prepared chickpeas canned
Salt and pepper to taste
SERVING:
Cooked rice, fresh chopped cilantro or parsley, lime wedges, spicy chilli flakes.
How to make Easy Chickpea Curry
Step 1: Heat a tsp oil in a large pan or wok over medium heat.
Step 2: Saute the onion and peppers for about 5 minutes until soft.
Step 3: Add the garlic, ginger, and green onions to the pan and cook for a minute more, stirring until the garlic is aromatic.
Step 4: To taste, stir in the curry powder, paprika, and salt and pepper.
Step 5: Add in the curry paste, stir, and cook for another minute.
Step 6: Stir in the coconut milk, bring the mixture to a boil, then decrease the heat. Simmer for about 10 minutes so the flavours develop and the curry sauce thickens up a little.
Step 7: Add in the chickpeas, stir, and warm through for about 5 minutes.
Step 8: If desired, serve over prepared white rice with a little squeeze of fresh lime juice. Or top with fresh chopped cilantro or parsley, lime wedges, spicy chilli flakes.
Note:
Add in more serrano peppers or hotter peppers to add an extra kick.
Nutrition Facts:
Calories: 367kcal | Carbohydrates: 25g | Protein: 8g | Fat: 27g | Saturated Fat: 19g | Sodium: 334mg | Potassium: 542mg | Fiber: 7g | Sugar: 2g | Vitamin A: 2245IU | Vitamin C: 12.6mg | Calcium: 100mg | Iron: 6mg
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