Chickpea Curry

Feb 28, 2013

Every now and then I need a quick healthy meal that I can whip up within a matter of minutes. Yesterday was one of those days. Daniel was gone to meetings all day and wouldn't be home until late, so I was on my own for the dreaded "occupy baby while making supper" hour. I dread these times in the day because I have to make supper while keeping an eye on Maddox, and now that he is crawling he is into absolutely everything! I try and prep as much as I can during his naps, but I'm coming down with a cold and I wanted to nap just as much as he did yesterday.

Anyway, back on track... You will need these ingredients:

Chickpea Curry

by Renee Pihowich

Ingredients (Serves 4)
  • 1/2 cup light coconut milk
  • 3/4 cup canned chickpeas
  • 1 tsp curry powder
  • 1 clove garlic, minced
  • 1 tsp grated ginger root
  • 1/2 cup onion, diced
  • 1 carrot, diced
  • 1/2 cup chopped red pepper
  • 4 leaves chopped bok choy (or 1 cup coleslaw mix/cabbage)
Spray a non-stick skillet with Pam. Add bok choy, sautee 3-4 mins until wilted.
Add red pepper, onion and carrot. Sautee another 2 mins.
Add 1 Tbsp of the coconut milk (stir it up in the can first), the garlic, ginger, and curry powder.
Add the rest of the coconut milk, chickpeas, salt, and pepper. Cook until just heated through.
Best served over brown rice.
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Doesn't it look sooo good? I added a bit more curry then it called for because I like a bit more spice. 

1 comment:

  1. I love chickpeas and this curry looks delicious! Thanks for linking to Simple Supper Tuesday :o)



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