By Robyn Burton
Peel and finely chop the onion, garlic, and ginger.
Heat the olive oil in a large pan over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion becomes translucent, about 5 minutes.
Stir in the curry powder, turmeric, and cumin, cooking for another minute until fragrant.
Add the drained chickpeas and stir well to coat with the spice mixture.
Pour in the canned tomatoes and coconut milk. Season with salt and pepper. Stir to combine.
Bring the mixture to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened.
While the curry is simmering, chop the fresh cilantro.
Once the curry is done, stir in half of the chopped cilantro. Save the remaining cilantro for garnish.
Serve the curry hot over cooked basmati rice, garnished with the reserved cilantro and a side of cucumber raita.
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This Main Course Vegetarian Curry recipe is ready in 40 minutes and features canned chickpeas, coconut milk, canned tomatoes and other delicious ingredients. Contains 650 calories total.
Peel and finely chop the onion, garlic, and ginger.
Heat the olive oil in a large pan over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion becomes translucent, about 5 minutes.
Stir in the curry powder, turmeric, and cumin, cooking for another minute until fragrant.
Add the drained chickpeas and stir well to coat with the spice mixture.
Pour in the canned tomatoes and coconut milk. Season with salt and pepper. Stir to combine.
Bring the mixture to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened.
While the curry is simmering, chop the fresh cilantro.
Once the curry is done, stir in half of the chopped cilantro. Save the remaining cilantro for garnish.
Serve the curry hot over cooked basmati rice, garnished with the reserved cilantro and a side of cucumber raita.
Calories per Serving: 650
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