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Coconut Curry Chickpea

coconut curry chickpea
Cooking Method
Cuisine ,
Courses ,
Difficulty Beginner
Time
Prep Time: 15 min Cook Time: 15 min Total Time: 30 mins
Servings 4
Calories 180
Best Season Suitable throughout the year
Description

In this recipe, we use fresh tomatoes. They are not really traditional nor necessary, but they add an extra taste and texture to the dish. You can use any type of tomato you wish, as long as they are ripe and plump.

The chickpeas can be found in just about any grocery store, and any brand will do. Just make sure you drain them before cooking or the recipe will be too watery. If you want to reduce the saltiness, give them a quick wash.

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Ingredients
  • 1 thumb size ginger, chopped
  • 2 tomatoes, chopped
  • 3 cloves garlic, chopped
  • 540 cans can of chickpeas, strained
  • 2 teaspoons curry powder
  • 1 teaspoon garam marsala
  • salt and pepper to taste
  • 1 cup coconut milk
  • juice from 1/2 lemon
  • 2 tablespoons fresh cilantro
Instructions
  1. Add some oil to a pan. Put the onion, garlic, and ginger in, and saute it over medium high heat for a couple of minutes or until it is fragrant.

  2. Put the curry, garam marsala, salt, and pepper in. Cook for a minute or two until the spices activate.

  3. Place the tomatoes in and cook them for a minute or two.

  4. Pour in the coconut milk and bring it to a boil.

  5. Reduce the heat to medium, add in the chickpeas, and simmer for 7 to 10 minutes.

  6. Squeeze or pour in the lemon juice and stir.

  7. Serve it up beside a dish of hot rice, garnish with fresh cilantro, and serve.

  8. Enjoy your coconut curry chickpeas.

Nutrition Facts

Servings 1


Amount Per Serving
Calories 180
% Daily Value *
Total Fat 6.8g11%
Saturated Fat 1.8g9%
Sodium 480mg20%
Potassium 156mg5%
Total Carbohydrate 22g8%
Dietary Fiber 6.5g26%
Sugars 6.2g
Protein 5.9g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.

Note

As far as the spices go, I find the given amounts create a nice balance, but you can use as much or as little as you like. The same applies to the garlic, onion, and ginger.

The dish is great served up over hot rice. Basmati rice is the best but any type can be used.

Give our coconut curry chickpea a try and let us know what you think.

Keywords: Main Meals, Indian Cuisine, Vegan, Low Cal Meals
David Hood
A Food Blogger

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Hey, I’m David Hood And I’m so happy you’re here!! So many of my favorite memories in life seem to take place around the table, especially when surrounded by people I love. And of course, all the better when nourished by some seriously delicious foodHappy Cooking!