3 Minute Coconut Chickpea Curry Recipe By Tasty

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3-MINUTE COCONUT CHICKPEA CURRY RECIPE BY TASTY



3-Minute Coconut Chickpea Curry Recipe by Tasty image

Here's what you need: coconut cream, onion powder, garlic powder, ground ginger, cayenne, ground tumeric, garam masala, ground cumin, ground coriander, kosher salt, freshly ground black pepper, chickpeas, fresh spinach, lime juice, steamed rice, fresh cilantro

Provided by Matt Ciampa

Categories     Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 16

1 cup coconut cream
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon ground ginger
1 pinch of cayenne
½ teaspoon ground tumeric
¼ teaspoon garam masala
½ teaspoon ground cumin
½ teaspoon ground coriander
kosher salt, to taste
freshly ground black pepper, to taste
15 oz chickpeas, drained and rinsed
1 cup fresh spinach, chopped
½ lime juice
steamed rice, for serving
fresh cilantro, chopped, for garnish

Steps:

  • In a medium, microwave-safe bowl, mix together the coconut cream, onion powder, garlic powder, ginger, cayenne, turmeric, garam masala, cumin, coriander, salt, and pepper. Add the chickpeas and toss until well coated.
  • Cover the bowl with plastic wrap and microwave on high power for 3 minutes, until heated through.
  • Remove the bowl from the microwave, uncover, and stir in the spinach and lime juice.
  • Spoon the curry over steamed rice. Garnish with cilantro.
  • Enjoy!

Nutrition Facts : Calories 756 calories, Carbohydrate 70 grams, Fat 47 grams, Fiber 19 grams, Protein 24 grams, Sugar 68 grams

ONE-POT CHICKPEA CURRY (UNDER 300 CALORIES) RECIPE BY TASTY



One-pot Chickpea Curry (Under 300 Calories) Recipe by Tasty image

Here's what you need: onion, garlic, coriander powder, cumin, turmeric, chili flakes, salt, ginger, tomatoes, lentils, coconut cream, broccoli, chickpeas, spinach, lemon, low-fat natural yogurt, fresh coriander

Provided by Tasty

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 onion, diced
2 cloves garlic, crushed
2 teaspoons coriander powder
1 teaspoon cumin
1 teaspoon turmeric
1 pinch chili flakes
1 pinch salt
1 ginger, 1 1/2 inch (3 cm) piece, chopped
4 tomatoes, chopped
4 tablespoons lentils
4 tablespoons coconut cream
1 ⅓ cups broccoli, florets
1 can chickpeas, drained and rinsed
½ cup spinach
½ lemon, juiced
low-fat natural yogurt, optional
1 handful fresh coriander, chopped, optional

Steps:

  • Fry the onion and garlic in a little oil for 3 minutes.
  • Add all of the spices, the salt, the ginger and cook for a further 2 minutes.
  • Add the tomatoes, the lentils and coconut cream, cover and simmer on a low heat for 15 minutes until the lentils are tender.
  • Stir in the broccoli and cook for a further 4 minutes.
  • Stir in the chickpeas, spinach, and lemon juice and cook a further 3 minutes until the spinach is slightly wilted.
  • Serve with natural yogurt and some chopped coriander.
  • Enjoy!

Nutrition Facts : Calories 366 calories, Carbohydrate 59 grams, Fat 10 grams, Fiber 17 grams, Protein 16 grams, Sugar 20 grams

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