Coconut Chickpea Curry
This robust and aromatic restaurant-quality curry is perfect for a quick weeknight dinner or a cozy weekend meal!
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Servings: 4
Calories: 815kcal
Ingredients
- 2 teaspoons olive oil
- 3/4 cup yellow onion chopped
- 2 teaspoons garlic minced
- 3 15-ounce cans chickpeas, rinsed and drained
- 1 14.5-ounce can petite diced tomatoes, undrained
- 1 13.5-ounce can unsweetened coconut milk
- 1/4 cup poblano pepper seeded and chopped
- 1 tablespoon curry powder
- 1 teaspoon salt
- 1/2 cup cilantro chopped and divided
Instructions
- Into a large deep skillet over medium-high heat, add the olive oil. When the oil is hot, add the onion and cook for 3 minutes, stirring frequently until softened. Add the garlic and continue cooking for an additional 30 seconds.
- Stir in the drained chickpeas, tomatoes with liquid, coconut milk, poblano pepper, curry powder, and salt. Bring just to a boil then reduce the heat to low. Simmer for 15 minutes, until heated through, stirring occasionally.
- Stir in 1/4 cup of the cilantro and adjust seasoning to taste. Sprinkle with the remaining 1/4 cup of cilantro and serve hot.
Nutrition
Calories: 815kcal | Carbohydrates: 105g | Protein: 33g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 757mg | Potassium: 1581mg | Fiber: 30g | Sugar: 25g | Vitamin A: 492IU | Vitamin C: 27mg | Calcium: 226mg | Iron: 13mg
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