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Chickpea Yellow Curry

Course Main Course
Cuisine Indian
Keyword vegetarian, yellow curry
Prep Time 5 minutes
Cook Time 15 minutes
Calories 998kcal

Ingredients

  • 1 tablespoon olive oil
  • ½ yellow onion cubed
  • 3 cloves garlic minced
  • 1 bell pepper chopped
  • 1 can chickpeas drained
  • 2 tablespoons curry paste yellow
  • 1 teaspoon sugar brown
  • 1 can coconut milk
  • 1 cup water
  • 1 teaspoon soy sauce
  • teaspoon red pepper flakes or more
  • 1 tablespoon chopped cilantro chopped
  • rice for serving

Instructions

  • In a large pan, heat the olive oil over medium heat. Cook the onion, garlic, and bell pepper until they begin to soften (2 minutes). Then stir in the drained chickpeas and cook for another 1-2 minutes. Season with a little salt and pepper.
  • In another large pan (or the same pan, removing the cooked vegetables first), toast the curry paste with the brown sugar over medium heat for 30 seconds to a minute, until very fragrant.
  • Whisk in the coconut milk, water, and soy sauce. Add the cooked vegetables and continue to cook until everything is well heated. Stir in the red pepper flakes and cilantro before serving over cooked rice.

Nutrition

Calories: 998kcal | Carbohydrates: 33g | Protein: 11g | Fat: 98g | Saturated Fat: 75g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 410mg | Potassium: 1229mg | Fiber: 5g | Sugar: 14g | Vitamin A: 8527IU | Vitamin C: 166mg | Calcium: 158mg | Iron: 14mg