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Vegetarian Chickpea Curry with Tangy Mint Yogurt Sauce
WILL COOK FOR FRIENDS18Ingredients
30Minutes
620Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. coconut oil
- 1/2 onion (medium, chopped)
- 3 cloves garlic (minced)
- 2 1/2 tsp. curry powder
- 1/2 tsp. turmeric powder
- 1/4 tsp. ground cumin
- 1 pinch canela (optional)
- 29 oz. chickpeas (drained and rinsed, or homemade cooked chickpeas, about 3½ cups)
- 15 oz. unsweetened coconut milk (you can use light or full fat – I like the richness of the full fat coconut milk here, but use what you prefer)
- 3/4 cup water (as needed)
- 1/4 cup fresh cilantro (chopped, or parsley, if you don't like cilantro)
- salt (to taste)
- 1/2 cup plain yogurt (you can use regular or greek, full fat or low fat, whatever you like – again, I prefer full fat)
- 1/4 cup fresh mint leaves (chopped or chiffonaded)
- cooked rice
- cooked rice
- baked potatoes
- naan bread
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NutritionView More
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620Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories620Calories from Fat320 |
| % DAILY VALUE |
| Total Fat36g55% |
| Saturated Fat29g145% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium910mg38% |
| Potassium770mg22% |
| Protein15g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate66g22% |
| Dietary Fiber12g48% |
| Sugars5g |
| Vitamin A4% |
| Vitamin C25% |
| Calcium15% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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