By Brielle Adams
Prepare the ingredients: chop the onion and the tomato into small pieces.
In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the curry paste to the pan and cook for another 2 minutes, stirring to release the flavors.
Add the chopped tomato, chickpeas, and coconut milk to the pan. Stir to combine.
Add 1/2 cup of water to the mixture and bring it to a simmer. Let it cook for about 15-20 minutes, or until the sauce thickens and the flavors meld.
Season the curry with salt and black pepper to taste. Stir well to incorporate the seasoning.
Warm the cooked Basmati rice in a microwave or on the stovetop.
Serve the chickpea curry hot over a bed of warm Basmati rice.
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By Brielle Adams
This Vegetarian Main Course Indian Cuisine recipe is ready in 40 minutes and features Chickpeas (cooked), Coconut milk, Curry paste and other delicious ingredients. Contains 370 calories total.
Prepare the ingredients: chop the onion and the tomato into small pieces.
In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the curry paste to the pan and cook for another 2 minutes, stirring to release the flavors.
Add the chopped tomato, chickpeas, and coconut milk to the pan. Stir to combine.
Add 1/2 cup of water to the mixture and bring it to a simmer. Let it cook for about 15-20 minutes, or until the sauce thickens and the flavors meld.
Season the curry with salt and black pepper to taste. Stir well to incorporate the seasoning.
Warm the cooked Basmati rice in a microwave or on the stovetop.
Serve the chickpea curry hot over a bed of warm Basmati rice.
Calories per Serving: 370
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