CREAMY CHICKPEA CURRY

Creamy Chickpea Curry image

This dish goes together very quickly. You will have dinner on the table in less than 30 minutes. If you don't have cooked rice, start it before you make the curry and they should be finished at the same time.

Provided by KelBel

Categories Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

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Ingredients

2 tablespoons oil
1 medium onion, chopped
3 large garlic cloves, minced
1 tablespoon red curry paste
1 (15 ounce) can chickpeas, drained
1 (13 1/2 ounce) can coconut milk
2 tablespoons soy sauce
1 medium tomatoes, chopped
1 tablespoon brown sugar
1 tablespoon fresh lime juice
1/4 cup chopped fresh basil or 2 tablespoons chopped cilantro
4 cups cooked jasmine rice

Steps:

Heat oil in a large skillet over a medium high heat.
Add onions and cook until they start to brown.
Add garlic and curry.
Stir-fry until garlic is soft and curry dissolved.
Add chickpeas, Coconut Milk, and soy sauce.
Bring to a boil and simmer 10 minutes.
Add tomatoes, sugar, and lime juice.
Simmer for 5 minutes.
Stir in basil or cilantro until combined, and serve over rice.

Nutrition Facts : Calories 752.6, Fat 24.8, SaturatedFat 16.6, Sodium 869.5, Carbohydrate 122.8, Fiber 7.6, Sugar 57.1, Protein 11.7

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