Easy Curry Recipe

Introduction

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 can (13.5 ounces) coconut milk
• Salt and pepper, to taste
• 2 cups cooked rice
• Fresh cilantro, chopped (optional)

Instructions

1. Heat the vegetable oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute.
4. Add the curry powder, ground ginger, ground cumin, ground coriander, ground turmeric, and cayenne pepper. Cook for another minute, stirring constantly.
5. Add the diced tomatoes and their juice to the saucepan. Stir to combine.
6. Add the drained and rinsed chickpeas to the saucepan. Stir to combine.
7. Add the coconut milk to the saucepan. Stir to combine.
8. Bring the mixture to a simmer and cook for 15-20 minutes, or until the sauce has thickened slightly.
9. Season with salt and pepper to taste.
10. Serve the curry over cooked rice.
11. Garnish with chopped fresh cilantro, if desired.

Nutrition

• Calories: 375
• Total Fat: 20g
• Saturated Fat: 15g
• Cholesterol: 0mg
• Sodium: 420mg
• Total Carbohydrates: 42g
• Dietary Fiber: 8g
• Sugars: 5g
• Protein: 8g

Conclusion