Chickpea Coconut Curry

Name: Chickpea Coconut Curry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5
Ingredients: 1 tsp canola oil; 1 medium onion diced; 3 cloves garlic minced; 1 jalapeno pepper diced (seeds and ribs removed at your discretion); Dash salt; 1/4 tsp black pepper; 1 tsp curry powder; 1/4 tsp cinnamon; 1 14.5 oz can diced tomatoes (drained); 2 cups or 1 15 oz can of chickpeas (drained; 1/2 cup coconut milk; 1/2 cup frozen peas

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 5

Ingredients

1 tsp canola oil1 medium onion, diced3 cloves garlic, minced1 jalapeno pepper, diced (seeds and ribs removed at your discretion)Dash salt1/4 tsp black pepper1 tsp curry powder1/4 tsp cinnamon1 14.5 oz can diced tomatoes (drained)2 cups or 1 15 oz can of chickpeas (drained1/2 cup coconut milk1/2 cup frozen peas

Directions

In a 12 inch pan with high sides, saute the onions, garlic, and jalapeno in the canola oil for approximately 5 min. Season your veggies with the salt, pepper, cinnamon, and curry powder, and cook for another 2-3 min. Add tomatoes, chickpeas, saute for another 2-3 min. Add the coconut milk and the peas, and cook for another 10 min, to allow the flavors to marry and thicken. Serve over rice, enjoy! Makes approximately 5 servings when eaten with rice.

Number of Servings: 5

Recipe submitted by SparkPeople user CVEEKS.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving