This quick and easy chickpea and tomato curry packs big flavour and heat!
Spicy Chickpea & Tomato Curry
1/4 cup olive oil
1 medium yellow onion, sliced
1 2" piece of ginger, minced
1 jalapeno pepper, seeded/sliced thin
4 garlic cloves, chopped
1 dry pint grape tomatoes, halved
1 (400 mL) can coconut milk
2 (425 g) cans chickpeas, drained/rinsed
3 tablespoons Madras curry powder
Sea salt and cracked pepper, to taste
Lime, to garnish
Parsley, to garnish
1.5 cups rice/quinoa, to serve
Cook rice/quinoa according to package instructions.
Heat olive oil in a deep saute pan over medium-high heat. Add onion, jalapeno and ginger. Season with salt and pepper; cook for 3-4 minutes, until onion begins to brown.
Stir in curry powder and garlic, cook for 1 minute, until fragrant. Add tomatoes and coconut milk, season with salt and pepper; bring to a boil.
Add chickpeas; reduce heat to low, and simmer for 20 minutes, stirring occasionally.
Serve over rice/quinoa garnished with parsley and lime.
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