Chickpea & Coconut Curry

Ingredients

• 480 g canned chickpeas · 480 g · 667 kcal
• drained
• 1 onion · 110 g · 44 kcal
• chopped
• 3 garlic cloves · 12 g · 18 kcal
• crushed
• 20 g fresh ginger · 20 g · 16 kcal
• grated
• 2 tbsp curry powder · 12 g · 40 kcal
• 400 g chopped tomatoes · 400 g · 72 kcal
• 200 ml coconut milk · 200 g · 460 kcal
• 1 tbsp vegetable oil · 14 g · 120 kcal
• 500 g cooked rice · 500 g · 650 kcal
• salt and black pepper

Method

1. Heat the oil in a wide pan and soften the onion for 5 minutes.
2. Add the garlic, ginger and curry powder and cook for 1 minute until it smells amazing.
3. Tip in the chickpeas, chopped tomatoes and coconut milk. Season and simmer for 12-15 minutes until thickened slightly.
4. Mash a few chickpeas against the side of the pan to thicken the sauce further, then check the seasoning.
5. Serve over the cooked rice with a squeeze of lime if you have one.

Nutrition per serving

Computed automatically from this recipe's ingredient list by the GoPlateSmart nutrition engine (typical USDA-style values per 100 g).