Posted in Blogging

Share it Saturday: Simple Chickpea Curry

I thought I’d go ahead and share some of my favourites when it comes to meals around here.  I was thinking of sharing a recipe every week to two weeks.  Today, I’d like to share a curry recipe (I LOVE curries!).  It’s made with chickpeas, but you could easily substitute for chicken or shrimp if you wanted to.  I like to serve this with rice, but it’s also great with some mini pitas to soak up all the curried goodness at the end!

Simple Chickpea Curry (4 portions)

P1000184

Nutrition facts (per portion): Fat: 5g, Protein: 6g, Carbohydrates: 21g, Energy value: 160kcal

Source: Kilo cardio – alimentation, exercice et motivation pour atteindre votre poids santé

Ingredients

  • 10 ml (2 tsp.):  olive oil
  • 125 ml (1/2 cup):  onion, chopped
  • 10 ml (2 tsp.):  curry powder
  • 20 ml (4 tsp.):  all purpose flour
  • 250 ml (1 cup):  reduced sodium chicken stock
  • 90 ml (6 tbsp.):  lite coconut milk
  • One 796 ml can:  chickpeas
  • 250 ml (1 cup):  broccoli
  • 250 ml (1 cup): cauliflower
  • 250 ml (1 cup): red and orange bell peppers
  • To taste:  salt, pepper, cinnamon, ginger

Directions

  1. Sauté onion in olive oil.  Add curry powder and ginger.
  2. Add flour, stir and add in the chicken stock and coconut milk.  Bring to a boil.
  3. Reduce heat, add the chickpeas and veggies and simmer, stirring occasionally, until the vegetables are cooked to taste.
  4. Add salt and pepper to taste.  Serve immediately.

Hints!

  • Double the amount of chicken stock if you want more curry sauce.
  • Save time by preparing your ginger in advance.  Just peel a few hands of ginger, puree with some olive oil and freeze in some ice cube moulds.

If you like this recipe, you can download a nifty pdf printable version.  Just click on the link beside the image!

Simple Chickpea Curry

 

 

 

 

Simple Chickpea Curry

 

 

 

Do you have an awesome recipe to share?

Author:

Thirty-something year old discovering the joys and bumps of motherhood.

6 thoughts on “Share it Saturday: Simple Chickpea Curry

  1. Love curries! This looks great! I, too, have never added chickpeas to curry. Good idea! I use full fat coconut milk to get all the lauric acid and medium chain triglycerides that are beneficial in the full fat coconut milk. If there’s such a thing as a “power fat”–coconut is!

    1. Yup, with full-fat coconut milk, the curry is even better! The recipe comes from a weight-loss/exercise/nutrition book which is why it suggests using the low fat version. It’s really tasty with chickpeas!

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