Chickpea Curry
User Reviews
4.9
72 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
546 kcal
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Course
Main Course
Chickpea Curry
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Chickpea curry is perfect for meatless Mondays or any time you want a vegetarian meal. It's tasty, flavorful, and so good served over rice or with naan bread for sopping up that delicious sauce.
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Ingredients
- 2 15-ounce cans chickpeas drained and rinsed
- 1 cup broccoli florets
- 3 red bell peppers chopped
- 1 white or yellow onion chopped
- 2 tablespoons oil
- 2 teaspoons yellow curry powder
- 2 tablespoons red curry paste
- ½-1 teaspoon crushed red pepper flakes more to taste
- 26 ounces unsweetened coconut milk
- 1 teaspoon salt more to taste
- ¼ cup cold water + 2 tablespoons corn starch
- 1 tablespoon fresh-squeezed lime juice
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Instructions
- In a large skillet over medium heat, combine chickpeas, broccoli, peppers, and onions. Drizzle with oil, give it a good stir to coat, and cook for 3-4 minutes, stirring occasionally.
- Sprinkle yellow curry powder over everything and stir 1 minute.
- Add coconut milk, red curry paste, crushed red pepper flakes and salt. Bring to a low boil.
- Whisk corn starch into water until dissolved. Add to the pan and stir 1-2 minutes til thickened.
- Stir in fresh-squeezed lime juice. Taste, add more salt if needed. Serve immediately over steamed white rice or rice noodles. Garnish with fresh cilantro or green onions if desired.
Notes
- To add a spicy kick of this recipe, stir add 1/2-1 teaspoon crushed red pepper flakes, or sriracha sauce to taste. I stir it into the pan in step 3 along with the coconut milk and curry paste.
- I like to garnish this dish with lots and lots of fresh cilantro, and some extra lime wedges for squeezing.
- To lighten this dish up a bit, feel free to use light coconut milk or even a combination of light and regular. Any time you reduce the fat content of milk the result will be slightly less creamy and rich, but in this case I can confidently tell you the flavor is still amazing. When I use all light coconut milk, I usually add a tablespoon or so of soy sauce to the dish to really bring out the flavors of the curry.
- For a complete meal serve this over steamed white rice or rice noodles and a side of buttered naan (Indian flat bread). This is blending cuisines a bit but trust me, it works.
- To really take it to the next level, add a side of mango chutney - you can find this magical stuff in a jar in the Asian culinary section of most grocery stores. I like to dip my naan in it and even add a dollop of the chutney right on to of my curry dish. If you're wondering if you'll like mango chutney, you WILL. It's like a thick mango sauce or jelly with a very mild heat element (it will not burn your tongue, trust me).
Nutrition Information
Show Details
Calories
546kcal
(27%)
Carbohydrates
21g
(7%)
Protein
6g
(12%)
Fat
52g
(80%)
Saturated Fat
40g
(200%)
Trans Fat
1g
Sodium
626mg
(26%)
Potassium
808mg
(23%)
Fiber
8g
(32%)
Sugar
12g
(24%)
Vitamin A
4203IU
(84%)
Vitamin C
143mg
(159%)
Calcium
70mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 546 kcal
% Daily Value*
| Calories | 546kcal | 27% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 52g | 80% |
| Saturated Fat | 40g | 200% |
| Trans Fat | 1g | 50% |
| Sodium | 626mg | 26% |
| Potassium | 808mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
| Vitamin A | 4203IU | 84% |
| Vitamin C | 143mg | 159% |
| Calcium | 70mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
72 reviews
Excellent
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