> Main Dish
> Chickpea Curry
At our house, making curry is a staple weeknight meal. It's quick, easy, and healthy.
- 4 tbsp. butter
- 1 onion, diced
- 4 cloves garlic, minced
- 2 carrots, diced
- 3 tbsp. curry powder
- 1, 14 oz. can tomatoes
- 1, 14 oz. can coconut milk
- 1, 14 oz. can chickpeas, drained
- Rice, cooked
- Cook the onions, garlic, and carrots in butter until the onions have softened. Add the curry powder and continue to cook for one minute.
- Add the tomatoes and coconut milk, bring to a simmer, and cook for 10-15 minutes until slightly thickened. Add the chickpeas and continue to cook until heated through. Season with salt and serve over rice.
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