Chickpea Curry
| 11 |
20 |
676 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 5 min |
15 min |
2
|
This simple Chickpea Curry dish is vegetarian, vegan, gluten-free, and dairy-free!
Ingredients
|
1 tbsp
|
Coconut oil
|
|
1 can (15oz)
|
Chickpeas, canned, drained
(rinsed)
|
|
1/2 cup
|
Coconut milk, reduced fat
(unsweetened)
|
|
1/2 cup
|
Diced tomatoes, low sodium, canned
|
|
1/2 medium
|
Red onion
(finely chopped)
|
|
1/2 tsp
|
Cumin
(spice)
|
|
1 tsp
|
Garam masala
(spice)
|
|
1 pinch
|
Sea salt, fine
(to taste)
|
|
1 tsp
|
Cilantro (coriander)
|
|
1 cup
|
Quinoa, cooked
(or rice)
|
|
1 block (12oz)
|
Tofu, regular, extra firm
(optional)
|
Instructions
- In a medium pot with a lid, heat a thin layer of coconut oil over medium heat.
- Add onion and stir for 2 to 3 minutes until softened.
- Add garam masala, cumin, and salt. Cook for 1 minute.
- Stir in tomatoes and chickpeas, then bring to a boil.
- Reduce to a simmer and cover the pot. Cook for 10-15 minutes, while stirring occasionally.
- Meanwhile, cook quinoa as per package instructions.
- Serve curry over quinoa.
Nutrition Facts
Per Portion
Calories
676
Calories from fat
267
Calories from saturated fat
118
Total Fat
29.6 g
Saturated Fat
13.1 g
Trans Fat
0 g
Polyunsaturated Fat
8.7 g
Monounsaturated Fat
4.7 g
Cholesterol
0
Sodium
547 mg
Potassium
919 mg
Total Carbohydrate
75 g
Dietary Fiber
20.5 g
Sugars
13.5 g
Protein
38 g
Dietary servings
Per Portion
| Grain |
1.4 |
| Meat Alternative |
2.4 |
| Vegetables |
2.5 |
Energy sources
Meal Type(s)
