Advertisement

Coconut Chickpea Curry

78

  • Prep Time15 mins
  • Total Time50 mins
  • Makes6 Servings
Coconut Chickpea Curry

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.

Ingredients

  • 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

Instructions

  • 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.

Nutrition (per serving)

Calories 295, Protein 8g, Carbohydrates 39g, Fat 12g, Fibre 6g, Sodium 618mg.

This article was originally published on Jan 20, 2014

Weekly Newsletter

Keep up with your baby's development, get the latest parenting content and receive special offers from our partners

I understand that I may withdraw my consent at any time.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Advertisement
Advertisement