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Coconut Chickpea Curry
Pantry curry: dried legumes plus aromatics, no fresh protein required. (indian)
- Serves
- 4
- Total time
- 33 min
- Difficulty
- medium
- Per serving
- 547 kcal
SSR snapshot
Live recipe status
cooks 0
servings made -0
Ingredients
| Qty | Ingredient | Item ref | Role |
|---|---|---|---|
| 3.0 cup | Chickpeas | chickpea | protein |
| 1.5 cup | Coconut milk | coconut_milk | primary |
| 1.0 piece | Onion | onion | primary |
| 3.0 tbsp | Tomato paste | tomato_paste | primary |
| 1.0 tbsp | Ginger | ginger | seasoning |
| 4.0 clove | Garlic | garlic | seasoning |
| 2.0 tsp | Cumin | cumin | seasoning |
| 2.0 cup | Brown rice | rice_brown | base |
Steps
- saute · 8 min · 170°CSoften onion, then add ginger and garlic.
- bloom · 3 min · 175°CToast cumin and tomato paste until darkened.
- simmer · 20 min · 95°CAdd chickpeas and coconut milk; simmer to thicken.
- serve · 2 minServe over brown rice.
Nutrition (one serving)
Meal energy83
Protein100
Fiber100
Minerals74
Vitamins33
| Energy | 547.0 kcal |
| Protein | 16.7 g |
| Carbs | 69.9 g |
| Fat | 24.7 g |
| Fiber | 13.9 g |
| Sodium | 35.9 mg |
Add a colorful fruit or vegetable; peppers, citrus, berries, tomatoes, and greens are useful options.
Per serving, from USDA FoodData Central SR Legacy. General nutrition information, not medical advice.
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