Ingredients for Tomato Chickpea Curry
- Canola Oil (not found in recipe)
- 1 medium onion
- 1 tablespoon grated ginger
- 2 cloves garlic
- 1 teaspoon garam masala
- 1 teaspoon brown mustard seeds
- 1/4 teaspoon cayenne pepper
- 1 (13.5 ounce) can full-fat coconut milk
- Jalapeno Pepper (not found in recipe)
- Sugar (not found in recipe)
- Ground Turmeric (not found in recipe)
- 1 (15 ounce) can chickpeas
- 1 (28 ounce) can crushed tomatoes
- Tomato Sauce (not found in recipe)
- 1/4 cup chopped fresh cilantro
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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How to Make Tomato Chickpea Curry
- Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat.
- Add 1 medium onion (chopped), 1 tablespoon grated ginger, and 2 cloves garlic (minced). Cook for 5 minutes, stirring occasionally. Stir in 1 teaspoon garam masala, 1 teaspoon mustard seeds, and 1/4 teaspoon cayenne pepper (or to taste).
- Cook for 2 minutes, stirring frequently, until fragrant.
- Stir in 1 (13.5 ounce) can full-fat coconut milk, 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can chickpeas (drained and rinsed), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 35 minutes, stirring occasionally, until the sauce has thickened slightly.
- Remove from heat and stir in 1/4 cup chopped fresh cilantro before serving.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
34g
Fat
2g
Carbs
16g
