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Coconut Chickpea Curry

One Star Guiding Stars

  • Servings:

    4 (347 g) as an appetizer

  • Prep Time:

    15 minutes

  • Cook Time:

    25 minutes

Ingredients

Serve this simple curry with some cooked brown rice, quinoa, or whole grain naan. If you've got leftovers, this is a fantastic dish to reheat for lunch.
2 T. olive oil
2 med. onions
14 oz. tomatoes, diced
1/4 t. sea salt
ground black pepper to taste
1 (16 oz.) can no-salt-added chickpeas, drained
3 garlic cloves, minced
1 1/2 T. garam masala
1 t. curry powder
1/4 t. cumin
1 (13.5 oz) can unsweetened, low-fat coconut milk
2 T. flour
1 lime
Coconut Chickpea Curry

Directions

1. Heat the oil in a large pot over medium heat. Add in the onions, tomatoes, salt and pepper. Cook until onions are soft, about 10 minutes.
2. Stir in the chickpeas, garlic, garam masala, curry powder and cumin.
3. Add in the coconut milk and stir again. Whisk in the flour. Bring to a boil, then reduce to medium-low and simmer for 10-12 minutes.
4. Squeeze a lime lightly over the top of the curry, stirring to combine. Allow to cool slightly and then serve.

Nutrition

Nutritional Facts
Servings 4 (347 g)
Base Nutrients
Calories 242 kcal (12%)
Calories from Fat 126 kcal (0%)
Total Fat 14 g (22%)
Saturated Fat 6 g (30%)
Cholesterol 0 mg (0%)
Sodium 247 mg (10%)
Total Carbohydrates 25 g (8%)
Dietary Fiber 6 g (23%)
Protein 6 g (9%)
Vitamins
Vitamin A n/a
Vitamin C 23 mg (26%)
Minerals
Calcium 63 mg (5%)
Iron 2 mg (10%)
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