Indian Chickpea Curry Recipe

Name: Indian Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, sliced; 2 tablespoons Indian style curry paste; 1/4 cup KRAFT* Light Crunchy Peanut Spread; 3/4 cup vegetable stock; 1 medium sized cauliflower, cut into florets Safeway 1 lb For $1.99 thru 02/09; 425g can chickpeas (garbanzo beans), drained; 2 cup baby spinach leaves, washed; 200ml can Lite coconut cream*; 4 cups cooked rice; coriander or parsley to garnish

Servings: persons

1 onion, sliced
2 tablespoons Indian style curry paste
1/4 cup KRAFT* Light Crunchy Peanut Spread
3/4 cup vegetable stock
1 medium sized cauliflower, cut into florets Safeway 1 lb For $1.99 thru 02/09
425g can chickpeas (garbanzo beans), drained
2 cup baby spinach leaves, washed
200ml can Lite coconut cream*
4 cups cooked rice
coriander or parsley to garnish

1
Heat a non stick wok over high heat.
2
Saute onion and curry paste for 3 minutes or until onions are translucent.
3
Add peanut spread and vegetable stock, stir until combined.
4
Add cauliflower, cover and cook for 5 minutes until cauliflower is just tender.
5
Stir in the chickpeas and spinach leaves, cook until spinach has wilted and chickpeas are heated through.
6
Finish by swirling in the coconut cream.
7
Serve over rice in bowls.
8
Garnish with coriander or parsley.

1119

kcal

Calories

Fat

183

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 10 ingredients. The key ingredients include: 1 onion, sliced, 2 tablespoons Indian style curry paste, 1/4 cup KRAFT* Light Crunchy Peanut Spread, 3/4 cup vegetable stock, and more.

Yes, Indian 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.

Indian Chickpea Curry

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