Coconut Chickpea Curry

  • Preparation time:
  • 15 min
  • Plus time:
  • Cooking time: 35 minutes
  • Makes:
  • 6 Servings

( 22 ratings )

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

Directions

  • 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
  • 8 g
  • Carbohydrates
  • 39 g
  • Fat
  • 12 g
  • Fibre
  • 6 g
  • Sodium
  • 618 mg
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