Low-sodium Chickpea Curry
This Low-Sodium Chickpea Curry is a delicious and healthy dish that is perfect for a quick and easy weeknight meal. Packed with flavor and nutrients, this curry is sure to become a family favorite.
Ingredients
- 2 cans (15 oz) chickpeas, drained and rinsed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and ginger. Cook until the onion is soft and translucent.
- Add the curry powder, turmeric, cumin, and paprika. Stir to coat the onion mixture with the spices.
- Pour in the diced tomatoes, coconut milk, and vegetable broth. Stir to combine.
- Add the drained and rinsed chickpeas to the pot. Season with salt and pepper to taste.
- Simmer the curry for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded together.
- Serve the chickpea curry over cooked rice or with naan bread. Enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 10g
- Carbohydrates
- 35g
- Fat
- 8g
Supplies
Large pot Stirring spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve the chickpea curry over cooked rice or with warm naan bread.
Tips & tricks
Tips: For added flavor, garnish the curry with fresh cilantro and a squeeze of lime juice before serving.
Cost
$10