This easy coconut chickpea curry is flavourful without being spicy, but you can also stir plain yogurt into cooked portions to make it really mild.
2 tbsp canola oil
1 cup chopped red onion
2 tbsp chopped ginger
1 tbsp chopped garlic
4 tsp Madras curry paste
2 cups canned tomatoes, (from a drained 796-mL can), mashed
1 400-mL can light coconut milk
1/4 cup water
3 cups diced sweet potatoes, (about 3/4-in. dice)
3 cups Not-Canned Chickpeas
2 cups diced zucchini
1 tsp salt
3 tbsp chopped coriander
Heat canola oil in a wide pot over medium. Add onion and sauté for 4 min or until so! ened. Add ginger, garlic and curry paste, and sauté for 1 min longer. Add tomatoes, coconut milk and water, and bring to a boil.
Add sweet potatoes, turn heat to medium-low and simmer for 15 min or until sweet potatoes are tender but not soft.
Add chickpeas and zucchini, and simmer for 15 min longer or until zucchini is soft. Season with salt and sprinkle with chopped coriander. Serve over rice or with a side of toasted naan.
Calories 295, Protein 8g, Carbohydrates 39g, Fat 12g, Fibre 6g, Sodium 618mg.
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