Chickpea Curry Recipe | Yummly
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Chickpea Curry

THE BUDDHIST CHEF(6)
Holly: "this is a great base recipe, i added a lot more f…" Read More
11Ingredients
35Minutes
520Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 1 chopped onion
  • 1 red pepper (cut into strips)
  • 2 tablespoons canola oil
  • 1 tablespoon curry powder
  • 1/4 teaspoon red peppers (crushed)
  • 1 tablespoon cane sugar
  • 4 tablespoons nutritional yeast (15 g)
  • 1 tablespoon tomato paste
  • 19 ounces chickpeas (drained and rinsed)
  • 13.5 ounces coconut milk
  • salt (to taste, I suggest 1/2 to 1 teaspoon)
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    NutritionView More

    520Calories
    Sodium27% DV650mg
    Fat49% DV32g
    Protein27% DV14g
    Carbs17% DV51g
    Fiber48% DV12g
    Calories520Calories from Fat290
    % DAILY VALUE
    Total Fat32g49%
    Saturated Fat21g105%
    Trans Fat
    Cholesterol
    Sodium650mg27%
    Potassium770mg22%
    Protein14g27%
    Calories from Fat290
    % DAILY VALUE
    Total Carbohydrate51g17%
    Dietary Fiber12g48%
    Sugars9g18%
    Vitamin A20%
    Vitamin C80%
    Calcium8%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(6)

    Holly 19 days ago
    this is a great base recipe, i added a lot more flavors with harissa and red curry paste instead of tomato paste, and maple syrup instead of the sugar. i also added butter masala, paprika, turmeric and jamaican curry, and it turned out to be one of the best things i’ve ever made! it’s all about finding what flavors work for you :)
    Deer 23 days ago
    Maybe it’s my curry blend, but I’m not such a fan of curry as a dominant taste. I substituted coconut milk with yogurt. It was nicely sweet.
    Troy 2 months ago
    Great! On the creamy and sweet side, though I did substitute a little extra maple syrup for the cane sugar. Very easy and quick with minimal ingredients. Will make again for sure, but increase the heat.
    Darla 8 months ago
    Delicious and easy to make!
    Erin Davidson a year ago
    Very tasty! I didn't have coconut milk this time so I swapped it with about a half cup of sour cream. It turns out amazing both ways! Highly recommend!
    Delicious! A little sweeter than I expected, but balanced with Celtic salt is perfection!

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