Curry Coconut Chickpeas
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- olive oil flavored cooking spray
- 1 cup napa cabbage or 1 cup bok choy, sliced
- 1⁄2 cup onion, diced
- 1⁄2 cup red bell pepper, diced
- 1⁄2 cup light coconut milk (shake can first)
- 1 teaspoon fresh garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon curry powder
- 3⁄4 cup chickpeas, drained (low sodium, canned)
- 1⁄4 teaspoon sea salt
- 1 pinch fresh ground black pepper
- 1 tablespoon fresh basil, thinly sliced
directions
- Preheat a nonstick frying pan, lightly coated with spray, over medium heat. Add napa cabbage; saute until cabbage shrinks down. Add onion and pepper; saute for 2 to 4 minutes.
- Add 1 tablespoon coconut milk, along with garlic, ginger, and curry powder; saute for 2 minutes. Add remaining coconut milk, chickpeas, salt and pepper; heat until warm. Add fresh basil and serve.
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Reviews
-
This was a nice quick curry to throw together...with all fresh ingredients which I really like. I had to skip the cabbage as had none on hand, subbed some other veg that needed to be used up. I used a madras style curry powder which I think worked nicely with this. threw in a little lemon juice and a handful of almonds just cuz. Nice light and healthy, thanks Jennyliz!
RECIPE SUBMITTED BY
I love to cook, bake, and try anything new when I have a chance. I collect cookbooks.