20 minute chickpea curry

Dinner tonight, August 18, 2015
Great for a meet-free day, very very fragrant and tasty.
4 servings
  • 1 cup snow peas, sliced crosswise
  • ½ white onion, diced
  • 1 large carrot, peeled and thinly sliced
  • ½ red pepper, thinly sliced
  • 2 teaspoons oil
  • 2 teaspoon garlic, minced
  • 2 14-ounce cans coconut milk
  • 3 tablespoons red curry paste
  • juice of one lime
  • 1 teaspoon yellow curry powder
  • 1 15-ounce can chickpeas/garbanzo beans
  • ½ teaspoon garlic salt
  • 1 teaspoon salt (or to taste)
  • ¼ cup cilantro, chopped
  • optional: cooked white rice
1) Add snow peas, onions, carrots, red peppers and oil to a large pan or nonstick skillet and sauté over medium-high heat 5-6 minutes until veggies are tender. Add garlic and cook another minute or so until garlic is fragrant.
2) Add coconut milk, red curry paste, lime juice, yellow curry powder, chickpeas, garlic slat, and salt. Continue to cook and stir until chickpeas are heated through (about five minutes). Stir in cilantro. Serve warm over rice and top with additional cilantro if desired.

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