Easy Chickpea Curry

• porcje: 5 servings
• całkowity czas: 30 minutes

Składniki

1 tablespoon coconut oil

1 large medium yellow onion (diced)

4 garlic cloves (minced)

1 tablespoon grated peeled fresh ginger

2 (15.5-ounce) cans chickpeas (drained and rinsed)

1 (13.5-ounce) can full-fat coconut milk

1 cup low-sodium vegetable broth

2 tablespoons curry powder (or more to taste)

1½ teaspoons garam masala

1 teaspoon ground cumin

1 teaspoon kosher salt

1 bunch cilantro (roughly chopped and more for garnish)

1 lime (juiced, about 2 tablespoons)

cooked rice

lime slices

Wskazówki

Cook the aromatics. In a large skillet, heat the oil over medium-high heat. Add the onion and sauté for 4 to 5 minutes, until softened. Add the garlic and ginger and stir together for another minute, until fragrant.

Cook

Make the curry. Add the chickpeas, coconut milk, broth, curry powder, garam masala, cumin, and salt. Stir everything together, bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes, so that the flavors can meld.

Serve

Add the finishing touches. Turn off the heat and stir in the cilantro and lime juice. Serve the curry over rice, and garnish with more cilantro and lime wedges.

Wartości Odżywcze

• Wielkość Porcji: 1 cup
• Kalorie: 355 kcal
• Tłuszcz Całkowity: 23 g
• Tłuszcz Nasycony: 17 g
• Tłuszcz Nienasycony: 4 g
• Sód: 953 mg
• Węglowodany Całkowite: 32 g
• Błonnik Pokarmowy: 9 g
• Cukry Całkowite: 1 g
• Białko: 11 g