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.

Directions

Preparation time:
15 minutes
Cooking time:
35 minutes
Makes:
6 Servings
Recipe by Eshun Mott, Photo by Maya Visnyea

Recipe by Eshun Mott, Photo by Maya Visnyea

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
  • ¼ cup water
  • 3 cups diced sweet potato (about ¾-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
8 g
carbohydrates
39 g
fat
12 g
fibre
6 g
iron
3 mg
sodium
618 mg
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