Sweet and Spicy Curry with Chickpeas

Sweet and Spicy Curry with Chickpeas

26 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Marcia
Recipe by  Marcia

“One of my clients gave me a shorter version of this recipe before I left work for the day. Added a couple of things to it and loved it. Thanks a lot, Laurie. You were right -- good meal! This sauce goes well with rice or with pita bread. What's great about this recipe is you can add as much spice as you would like. ”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Heat the sesame oil in a skillet over medium heat; cook the turkey with onion and garlic in the oil until the meat is no longer pink, 10 to 15 minutes. Chop the meat up into crumbles as it cooks. Stir in the garbanzo beans, tomatoes, curry powder, chili sauce, and coconut milk; bring the mixture to a boil. Reduce heat and simmer for 15 minutes. Season with salt, black pepper, and crushed red pepper flakes.

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Reviews (26)

Rate This Recipe
ConkyJoe
9

ConkyJoe

Spicy, hot & delish. Mostly followed the ingredients but changed up some measurements. Used 1 lb. 99% fat-free ground turkey breasts; 10 oz. diced tomatoes w/ habanero peppers (only use habanero option if you want to spike the heat); lite coconut milk. Eliminated the sesame oil and sautéed turkey, onion & garlic in Better Than Bouillon, Chicken Base. These changes eliminated some fat making it an even healthier version, and it’s still great tasting. The recipe as written seems to have more turkey than necessary so you may want to decrease the amount or, if using the 2 lbs., at least up the garbanzo beans as others have suggested. Thank you Marcia for a fantastic recipe! UPDATE: This has become a repeat winner for us. I now add 1 cup of jumbo mixed raisins when stirring in the garbanzo beans. If you prefer firmer raisins, add during last 5 minutes of cooking time.

smallu
8

smallu

Delicious. I forgot to use the garlic and it didn't matter. I also left the turkey out. This dish tastes amazing and is so quick to make.

Renee
6

Renee

This is so delicious. I have been searching for a beautiful saucey curry dish like this to make at home. My husband and I love these flavors and I am so pleased with how it turned out. I served over jasmine rice and I used the remaining coconut milk in the rice...great combo!! Thanks!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 424 cal
  • 21%
  • Fat
  • 18.9 g
  • 29%
  • Carbs
  • 29.4 g
  • 9%
  • Protein
  • 35.7 g
  • 71%
  • Cholesterol
  • 112 mg
  • 37%
  • Sodium
  • 771 mg
  • 31%

Based on a 2,000 calorie diet

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