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Nutrition Facts
Serving Size 1 (466g) Recipe makes 4 servings The following items or measurements are not included below: red curry paste
Calories 588
Calories from Fat 235		(40%)
Amount Per Serving		%DV
	Total Fat 26.2g	40%
	Saturated Fat 16.9g	84%
	Monounsaturated Fat 4.1g
	Polyunsaturated Fat 3.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 883mg		36%
Potassium 472mg		13%
Total Carbohydrate 78.3g		26%
	Dietary Fiber 9.6g	38%
	Sugars 11.8g
Protein 13.2g		26%
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Creamy Chickpea Curry

Recipe #205289 | 25 min | 5 min prep | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

By: KelBel
Jan 13, 2007

This dish goes together very quickly. You will have dinner on the table in less than 30 minutes. If you don't have cooked rice, start it before you make the curry and they should be finished at the same time.

SERVES 4 (change servings and units)

Ingredients

2 tablespoons oil
1 medium onion, chopped
3 large garlic cloves, minced
1 tablespoon red curry paste
1 (15 ounce) can chickpeas, drained
1 (13 1/2 ounce) can coconut milk
2 tablespoons soy sauce
1 medium tomato, chopped
1 tablespoon brown sugar
1 tablespoon fresh lime juice
1/4 cup chopped fresh basil or 2 tablespoons chopped cilantro
4 cups cooked jasmine rice

Directions

1
Heat oil in a large skillet over a medium high heat.
2
Add onions and cook until they start to brown.
3
Add garlic and curry.
4
Stir-fry until garlic is soft and curry dissolved.
5
Add chickpeas, Coconut Milk, and soy sauce.
6
Bring to a boil and simmer 10 minutes.
7
Add tomatoes, sugar, and lime juice.
8
Simmer for 5 minutes.
9
Stir in basil or cilantro until combined, and serve over rice.

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Featured Reviews for This Recipe

From: SomePeopleFly

On Oct 27, 2009

0 people found this review helpful

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From: kcram

On Apr 1, 2009

Fantastic flavor! I had a lonely can of lite coconut milk in my cupboard that I've been wanting to use and picked this recipe as I had all the other ingredients too! I LOVED it! After reading a few similar recipes, I also added some frozen spinach and a few dashes of cayenne. I ate it over some leftover bulgur I had in the fridge. I will probably be making this weekly for my lunches! UPDATE: I just made this again and replaced the chickpeas with 1 cup of lentils and a chopped chicken breast. Just as tasty! I had to add about 1 cup of water also for the lentils. I replaced the tomato with a can of diced tomatoes. I love that this recipe is so versatile!

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From: Canadian_in_the_Bay

On Apr 2, 2007

I made this for dinner tonight and I will definitely be making it again. I used Zanni's mix of spices (see earlier review) and I added 1/8 tsp of cayenne pepper. I also used light coconut milk. I served it over brown basmati rice with some steamed broccoli on the side.

3 people found this review helpful

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From: Rob King

On Jan 15, 2007

Easy to make, with inexpensive, common ingredients. Everyone liked it a lot. I used about 1/2 cup of red curry sauce combined with 2 teaspoons curry powder since I didn't have curry paste. And I used light coconut milk, since it was on sale.

3 people found this review helpful

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Read all 22 reviews