Chickpea Curry in Tomato Sauce Recipe

Name: Chickpea Curry in Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp olive oil; 1 onion, chopped; 1 piece minced ginger; 1 tsp salt; 1/2 head cauliflower; 2 large carrots; 2 tbsp curry powder; 1 tsp garam masala; 1 pinch cayenne pepper; 680 ml tomato sauce; 398 ml cut green beans, canned; 540 ml chickpeas, canned; 1/2 cup water; 1/2 lime; 1/2 cup cilantro, chopped

Servings: persons

3 tbsp olive oil
1 onion, chopped
1 piece minced ginger
1 tsp salt
1/2 head cauliflower
2 large carrots
2 tbsp curry powder
1 tsp garam masala
1 pinch cayenne pepper
680 ml tomato sauce
398 ml cut green beans, canned
540 ml chickpeas, canned
1/2 cup water
1/2 lime
1/2 cup cilantro, chopped

1
In a large saucepan, heat oil over medium.
2
Add onion and ginger; season with salt.
3
Cook, stirring frequently, until beginning to brown, 5 to 8 minutes.
4
Add chopped cauliflower and carrots.
5
Add spices; cook, stirring, until fragrant, 30 to 60 seconds.
6
Add tomato sauce, chickpeas, green beans, and 1 cup water.
7
Simmer until thickened.
8
Stir in lime juice and cilantro; season with salt.
9
Serve with rice; garnish with more cilantro, if desired.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tbsp olive oil, 1 onion, chopped, 1 piece minced ginger, 1 tsp salt, and more.

Yes, Chickpea Curry in Tomato Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea Curry in Tomato Sauce

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