Chickpea Curry

This Indian inspired dish isn’t too spicy – it’s just the right balance of spices. We served it over a hot baked sweet potato but it would be equally delicious over a bed of  your favorite grain like brown rice, quinoa or couscous. If you prefer to skip the extra carbs you could choose to serve it over a bed of cooked spinach or kale. I also made a topping of Raita using a soy yogurt and it turned it really well. The leftovers were just as good as day one. M-m-m-m- so flavorful! To make this Ultimate Weight Loss compliant leave off the soy yogurt topping. Note: The Thai Red Curry Paste is not salt free.

Chickpea Curry

Adapted from Three Many Cooks

Quick and easy chickpea curry to serve over your favorite grain or a sweet potato.

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Servings 4

Ingredients

  

1x2x3x

• 1 large onion cut into medium dice
• 3 garlic cloves minced
• 1 -2 jalapeno peppers or to your personal preference stemmed, seeded, and minced
• 2 teaspoons finely grated ginger
• 1 tablespoon garam masala spice mix
• 2 teaspoons Thai red curry paste
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• 1 14.5 ounce canned fire roasted diced tomatoes, no salt added
• 2 cups vegetable broth – no salt added
• 2 15.5 ounce canned chickpeas, rinsed and drained
• 1/4 cup chopped fresh cilantro plus extra for garnish

Instructions

 

• Over medium heat in a soup kettle or Dutch oven add onions with 2 tablespoons water; sauté until tender, adding more water if needed, about 4 minutes. Add garlic, jalapeno, and ginger; sauté until fragrant, about a minute longer.
• Add garam masala, curry paste, cumin and turmeric; continue to cook until fragrant, just a few seconds. Add tomatoes, broth, and chickpeas; bring to a simmer.
• Reduce heat to medium-low and continue to simmer to reduce to thick stew consistency, about 15 minutes longer. Stir in cilantro and let stand a few minutes to blend flavors.
• Use extra cilantro to garnish each plated serving.

Notes

To Serve spoon a generous 1 1/2 cup portion of curry over a baked sweet potato, cooked brown rice, quinoa or couscous. Top with Raita or plain non dairy yogurt and chopped cilantro if desired.

If I double the recipe I only add 3 cups of vegetable broth otherwise it will have too much liquid.

 

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