Chickpea Coconut Curry
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 216.1
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 509.7 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 7.1 g
- Protein: 7.4 g
View full nutritional breakdown of Chickpea Coconut Curry calories by ingredient
Introduction
A rich, and healthy curry that will tickle your taste buds. Very inexpensive to make. Completely vegan, so it pleases everyone! A little high in fat, so watch it for the rest of the day if you want to eat this. Very tasty!NOTE: To reduce fat content, use lite coconut milk , or lower coconut milk amount, and don't drain the tomatoes, or add veggie broth and a little cornstarch. A rich, and healthy curry that will tickle your taste buds. Very inexpensive to make. Completely vegan, so it pleases everyone! A little high in fat, so watch it for the rest of the day if you want to eat this. Very tasty!
NOTE: To reduce fat content, use lite coconut milk , or lower coconut milk amount, and don't drain the tomatoes, or add veggie broth and a little cornstarch.
Number of Servings: 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
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.
Number of Servings: 5
Recipe submitted by SparkPeople user CVEEKS.
