Chickpea and Tomato Curry

Chickpea and Tomato Curry

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Recipe by  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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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