"If any dish deserves to be called global, it is curry. From Newfoundland to the Antarctic, from Beijing to Warsaw, there is scarcely a place where curries are not enjoyed."
-- Colleen Taylor Sen
The reason this recipe is so close to my heart, is because it is so easy to put together and it tastes amazing!
On top of that, you can add whatever "extras" you want; tofu, meat, veggies, etc. there are a ton of options. Let your stomach guide you!
Happy eating!
This recipe produces 4 Servings. 1 Serving includes:
370 Calories,
22g Fat,
12g Protein,
36g carbs
Ingredients:
1 Can (540ml) - Chickpeas
1 Onion (large, diced)
2 tsp - Garam Masala
2 tsp - Madras Curry Powder
2 tsp - Turmeric
Salt (to taste)
1 1/2 cups (320ml) - Coconut Milk
Directions:
In a large frying pan set on medium heat, pour in about 2 tablespoons of olive oil. Allow the oil to heat up, then add the diced onions.
Once you have sautéed the onions for 5 minutes, add in the drained and washed chickpeas, the madras curry powder, garam masala powder, ground turmeric, and the salt.
Mix, then add the coconut milk. Once the mixture begins to simmer, turn the heat to low and cover. Allow the curry to simmer for at least 30 minutes.
Serve with vegetables on protein, with rice or with roti.
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