Coconut Curry Chickpeas

• 份量: 4 servings
• 准备时间: 10 minutes
• 总时间: 30 minutes

配料

2 tablespoons vegan butter (or sub olive oil)

1/2 yellow onion (diced)

3 cloves garlic (minced)

1 tablespoon fresh ginger (minced)

1 tablespoon yellow curry powder

1 teaspoon coriander

1 teaspoon turmeric

1/2 teaspoon red pepper flakes

1/2 teaspoon pepper

salt (to taste)

1 15-ounce can crushed tomatoes

1 15-ounce can coconut milk

1-2 tablespoons low sodium soy sauce (to taste)

2 15-ounce cans chickpeas (drained and rinsed)

2 tablespoons cilantro (chopped)

2 cups cooked rice (for serving)

naan (for serving)

步骤

Melt the vegan butter in a skillet over medium heat. Add the onion, garlic, ginger and dry seasonings. Cook down for 3 minutes.

Pour in the crushed tomatoes, coconut milk and soy sauce. Bring to a boil, add in the chickpeas, lower the heat and simmer for 15 minutes. The sauce should thicken as it simmers. Stir in the cilantro, taste and adjust the seasonings as needed.

Serve hot over rice with naan on the side.

营养

• 卡路里: 586 kcal
• 总脂肪: 30 g
• 饱和脂肪: 20 g
• 不饱和脂肪: 8 g
• 反式脂肪: 0.03 g
• 钠: 979 mg
• 总碳水化合物: 67 g
• 膳食纤维: 13 g
• 总糖: 5 g
• 蛋白质: 18 g