Coconut Chickpea Curry
Creamy tomato coconut chickpea curry.
- prep 10 min
- cook 25 min
- total 35 min
- serves 4
- intermediate
- vegan
- India
Ingredients
- 400 g chickpeas
- 400 ml coconut milk
- 400 g tomato
- 15 g curry powder
- 1 piece onion
- 100 g spinach
Steps
- Sauté onion with curry powder.
- Add tomato and chickpeas.
- Pour in coconut milk and simmer 20 minutes.
- Stir in spinach.
- Serve with rice.
≈ 420 kcal · 14 g protein · 42 g carbs · 22 g fat — per serving, estimate