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Chickpea and Tomato Curry

Chickpea and Tomato Curry

Melt Organic Buttery Spread

Fresh ginger, hot peppers, and mushrooms make a spicy (and quick) chickpea and tomato curry that's delicious served over hot rice.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 567 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  1. Heat the Melt in a deep wok or a saucepan over medium heat. Add the onion, ginger and pepper and saute for 15 minutes, until all veggies are wilted and browning. Add the garlic and saute for 1 minute.
  2. Add the chickpeas and spices and cook for 3 minutes. Then add the tomatoes and cook another 2 minutes. Add the coconut milk and combine. Bring the mixture to a boil and cook 10 minutes to thicken slightly. Serve over rice.
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