Curry Coconut Chickpeas

"This recipe comes from the Fall 2008 issue of Clean Eating. It's nutty and creamy and has great flavor and texture and color. It's also vegan. This is just an all around beautiful dish. The nutritional values per serving are: 179 calories, 5 g fat, 27 g carbs, 6 g fiber, 5 g sugars, 7.5 g protein, 300 mg sodium, 0 mg cholesterol"
 
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Ready In:
20mins
Ingredients:
12
Serves:
2
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ingredients

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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

  1. This was delicious! I used Napa cabbage and added crushed dried habanero pepper for some nice heat. I think next time I'll use cilantro instead of fresh basil. I served over Basmati rice with a buttered tortilla to help scoop up the mixture. Yummy.
     
  2. I love this dish, and make it several times a year. It's delicious, filling, and very healthy.
     
  3. 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!
     
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RECIPE SUBMITTED BY

I love to cook, bake, and try anything new when I have a chance. I collect cookbooks.
 
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