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Chickpea Curry

Recipe #271635 | 30 min | 20 min prep | SERVES 4 (Change Servings)
(1) RATE IT NOW READ REVIEWS

RECIPE BY: Chef #617842

My sister got this recipe in Chiang Mai, Thailand when she was staying with some locals during her travels. It's one of my favorites. Thai basil tastes best in the recipe but fresh sweet basil is good too. And if you like your curry hot, use 1 TBSP of curry paste.

Posted on: Dec 13, 2007

Print Recipe

Ingredients

  • 1 tablespoon vegetable oil
  • 1 teaspoon massaman curry (or red curry paste)
  • 1 cup onion, chopped
  • 3 garlic clove, crushed
  • 1 (14 ounce) can coconut milk
  • 2 tablespoons soy sauce
  • 1 (15 ounce) can chickpeas, drained
  • 1 tomato, cut into 1-inch cubes
  • 1 cup fresh basil, chopped & loosely packed
  • 2 tablespoons sugar
  • jasmine rice

    • Directions

    1. 1
      Heat oil in large saute pan on medium heat.
    2. 2
      Add curry, onion, garlic and briefly saute.
    3. 3
      Add coconut milk and soy and bring to boil.
    4. 4
      Boil for 5 minutes, stirring occasionally.
    5. 5
      Add chickpeas, tomato, basil & sugar.
    6. 6
      Bring back to simmer.
    7. 7
      Serve with jasmine rice.

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    Featured Reviews for This Recipe

    From: Neptune Diva

    On Jan 3, 2008

    very quick & easy + it tastes great! :D

    0 people found this review helpful

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    Nutrition Facts

    Serving Size 1 (312g)

    Recipe makes 4 servings

    Calories 415
    Calories from Fat 208 (50%)
    Amount Per Serving %DV
    Total Fat 23.2g 35%
    Saturated Fat 16.9g 84%
    Monounsaturated Fat 2.1g
    Polyunsaturated Fat 2.7g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 876mg 36%
    Potassium 503mg 14%
    Total Carbohydrate 46.3g 15%
    Dietary Fiber 8.6g 34%
    Sugars 15.4g
    Protein 10.1g 20%
    Vitamin A 857mcg 17%
    Vitamin B6 0.7mg 34%
    Vitamin B12 0.0mcg 0%
    Vitamin C 15mg 25%
    Vitamin E 1mcg 5%
    Calcium 71mg 7%
    Iron 2mg 15%

    detailed view...

    how is this calculated?

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