Creamy Chickpea Curry Recipe

Name: Creamy Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons oil; 1 medium onion, chopped; 3 large garlic cloves, minced; 1 tablespoon red curry paste; 1 (15 ounce) can chickpeas, drained; 1 (13 1/2 ounce) can coconut milk; 2 tablespoons soy sauce; 1 medium tomatoes, chopped; 1 tablespoon brown sugar; 1 tablespoon fresh lime juice; 1/4 cup chopped fresh basil or 2 tablespoons chopped cilantro; 4 cups cooked jasmine rice

Servings: persons

2 tablespoons oil
1 medium onion, chopped
3 large garlic cloves, minced
1 tablespoon red curry paste
1 (15 ounce) can chickpeas, drained
1 (13 1/2 ounce) can coconut milk
2 tablespoons soy sauce
1 medium tomatoes, chopped
1 tablespoon brown sugar
1 tablespoon fresh lime juice
1/4 cup chopped fresh basil or 2 tablespoons chopped cilantro
4 cups cooked jasmine rice

1
Heat oil in a large skillet over a medium high heat.
2
Add onions and cook until they start to brown.
3
Add garlic and curry.
4
Stir-fry until garlic is soft and curry dissolved.
5
Add chickpeas, Coconut Milk, and soy sauce.
6
Bring to a boil and simmer 10 minutes.
7
Add tomatoes, sugar, and lime juice.
8
Simmer for 5 minutes.
9
Stir in basil or cilantro until combined, and serve over rice.

935

kcal

Calories

Fat

187

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 12 ingredients. The key ingredients include: 2 tablespoons oil, 1 medium onion, chopped, 3 large garlic cloves, minced, 1 tablespoon red curry paste, and more.

Yes, Creamy Chickpea Curry 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.

Creamy Chickpea Curry

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