CHICKPEA CURRY

Chickpea Curry image

My sister got this recipe in Chiang Mai, Thailand when she was staying with some locals during her travels. It's one of my favorites. Thai basil tastes best in the recipe but fresh sweet basil is good too. And if you like your curry hot, use 1 TBSP of curry paste.

Provided by Janice W

Categories Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 teaspoon massaman curry (or red curry paste)
1 cup onion, chopped
3 garlic cloves, crushed
1 (14 ounce) can coconut milk
2 tablespoons soy sauce
1 (15 ounce) can chickpeas, drained
1 tomatoes, cut into 1-inch cubes
1 cup fresh basil, chopped & loosely packed
2 tablespoons sugar
jasmine rice

Steps:

Heat oil in large saute pan on medium heat.
Add curry, onion, garlic and briefly saute.
Add coconut milk and soy and bring to boil.
Boil for 5 minutes, stirring occasionally.
Add chickpeas, tomato, basil & sugar.
Bring back to simmer.
Serve with jasmine rice.

Nutrition Facts : Calories 585.2, Fat 21.8, SaturatedFat 16.6, Sodium 862.2, Carbohydrate 92.2, Fiber 6.4, Sugar 62.4, Protein 8.7

*** Explore more Chickpea Curry Recipes »

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