Chickpea Curry is an amazing tasting vegetarian dish the whole family will love!
- 1 tbsp olive oil
- 1 cup onions chopped
- 1 ½ tbsp garlic minced
- 1 tbsp fresh ginger minced
- 2 cups carrots julienned
- 1 can (19oz) chickpeas drained and rinsed
- 1 cup vegetable stock
- 1 can (14oz) coconut milk
- 2 tbsp mild curry paste
- 1 tbsp fish sauce
- 2 tbsp fresh lime juice
- 1 ½ cups frozen peas
- salt and pepper
- 1 tbsp cornstarch
In large skillet, heat olive oil
Add onions and cook until translucent.
Add carrots, garlic and ginger; cooking for additional 3-4 minutes
Stir in chickpeas, vegetable stock, coconut milk, curry paste, fish sauce and lime juice.
Simmer over medium heat for about 15 minutes.
Stir in peas and cook for additional 5 minutes.
Thicken sauce by combining 1 tbsp cornstarch with 1 tbsp water. Turn up heat and stir slurry into curry, simmer for 10 minutes until thickened.
Serve over rice, quinoa or pasta.
Calories: 147kcal | Carbohydrates: 22g | Protein: 4g | Fat: 4g | Sodium: 639mg | Potassium: 420mg | Fiber: 5g | Sugar: 9g | Vitamin A: 12415IU | Vitamin C: 32.3mg | Calcium: 60mg | Iron: 1.3mg